This blueberry crumble is quick and easy and is the perfect summer dessert. It pairs well with vanilla ice cream, so don't forget to top it off with a scoop...or two! I love the contrast of the warm blueberries with the cold ice cream and the additional texture of the crispy crumbly bites is my favorite part! Can't wait to hear what you think of this one.
3 cups blueberries, about 450 grams
2 tbsp lemon juice
2 tsp lemon zest
¼ cup sugar
¼ cup all-purpose flour
¼ tsp salt
1 cup all-purpose flour
1/3 cup sugar
1/3 cup brown sugar
½ tsp ground cinnamon
¼ tsp salt
1/3 cup cold, unsalted butter (about 5 tablespoons), cut into small cubes
Preheat oven to 350 degrees.
In a medium bowl, mix together blueberries, lemon juice, and lemon zest until combined.
Sprinkle sugar, flour, and salt over the blueberries, mix together.
Pour blueberry mixture into a 10-inch pie pan.
In a separate bowl, mix together all of the crumble ingredients, except the butter, until combined.
Add the cubed butter and slowly incorporate with fingers until chunks begin to form.
Top your blueberries with the crumble mixture (you may have some crumble leftover depending on the size of your pan and/or filling)
Bake in the oven at 350 degrees for 40-50 minutes or until crumble starts to brown and blueberries are bubbly!
Let cool on a wire rack for 15-20 minutes before serving.
Top with a scoop (or two!) of vanilla ice cream and enjoy!!