This Lemon-Blueberry Crumble Practically Makes Itself

Fruity desserts are top-tier. Who doesn’t love a bubbling hot, fruity dessert topped with a crumbly, crispy topping? If it’s being served, grabbing a scoop (or two) is a must, with a little vanilla ice cream on top to complete the dish.

Crumbles are like the laid-back cousin of pie—low lift and low pressure. You can use fresh fruit in the summer or frozen when it’s not in season, then assemble the topping and filling, layer, and bake. Now that’s a dessert anyone can get behind.

In this blueberry crumble, glossy, jammy blueberries get a bright lift from lemon zest and juice, while the crumble bakes up golden, buttery, and spiced with warm cinnamon. The contrast between the tangy, vibrant filling and the crunchy topping makes every bite feel like peak summer—even if you’re pulling it from the oven in the middle of winter.

Tips and Tricks  

• No spills: Bake the crumble on a rimmed baking sheet to catch any bubbling juices. 

• Keep your hands clean: Use a pastry cutter or a fork to work the butter into the flour mixture instead of your hands. 

  
  

  Variations and Serving Suggestions  

• How to serve: Serve the crumble warm with vanilla ice cream or a big dollop of whipped cream. 

• Berry swaps: You can swap other fruits like blackberries, raspberries, or strawberries for the blueberries, or mix and match. 

• Topping tweaks: For a bit of extra crunch, add chopped pecans or rolled oats to the streusel. You can also make it gluten-free by using gluten-free all-purpose flour instead of regular flour.

• Make it zesty: Swap the lemon for orange or lime zest and juice for a different kind of citrusy twist.

  More Berry-Licious Desserts  

• Berry Buckle

• Strawberry Magic Cake

• Easy Berry Clafoutis

• Berry Pavlova

Ingredients

• 6 cups (about 2 pounds) fresh or frozen blueberries

• 1/4 cup (50 g) granulated sugar

• 1/4 cup (28 g) cornstarch

• 1 teaspoon vanilla extract

• 2 tablespoons fresh lemon juice, plus 2 teaspoons grated zest, divided

• 1 cup (120 g) all-purpose flour

• 1/2 cup (106 g) packed light brown sugar

• 1 teaspoon ground cinnamon

• 1/4 teaspoon kosher salt

• 1 stick (113 g or 4 ounces) cold unsalted butter, cubed, plus more for greasing

  
  

Directions

1. Preheat the oven to 375ºF.  

    Grease an 8x8-inch baking dish with butter.

   
   

2. Combine the filling ingredients:  

   In a large bowl stir together the blueberries, sugar, cornstarch, vanilla, lemon juice, and 1 teaspoon of the lemon zest. Transfer to the prepared baking dish and set aside.

   
   

3. Combine the crumble topping ingredients:  

   In a large bowl whisk together the flour, brown sugar, cinnamon, salt, and the remaining 1 teaspoon lemon zest in a large bowl. Add the butter and toss to coat in the flour mixture. 

   Using your hands, pinch the butter firmly to flatten and break up the pieces until the mixture resembles coarse cornmeal. Sprinkle the streusel evenly over the blueberry mixture.

   
   

4. Bake the crumble:  

   Bake until the streusel is golden brown and the filling is bubbling, 40 to 45 minutes for fresh berries, about 1 hour for frozen berries. Tent the dish with aluminum foil if the streusel is browning too quickly. 

    Remove from the oven and place the baking dish on a wire rack to cool for 15 minutes before serving. 

    Refrigerate leftovers, tightly covered, for up to 4 days.

[Source: https://www.simplyrecipes.com/easy-lemon-blueberry-crumble-recipe-12031298]