Wild Blueberry Crumble
- 15m Prep Time
- 35m Cook Time
- 1h 20mReady In
A rustic wild blueberry crumble with a buttery oat topping, perfect warm from the oven with vanilla ice cream.
Ingredients
- 2 lbs fresh blueberries
- 1/2 cup sugar
- 3/4 cup sugar
- 2 tbsp all-purpose flour
- 1 tbsp freshly squeezed lemon juice
- 1/4 tsp kosher salt
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed light brown sugar
- 1/2 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter cut into cubes
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 26.1 mg
- Iron: 1.68 mg
- Magnesium: 29.2 mg
- Phosphorus: 87.5 mg
- Potassium: 166 mg
- Zinc: 0.71 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 lbs fresh blueberries
- 1/2 cup sugar
- 3/4 cup sugar
- 2 tbsp all-purpose flour
- 1 tbsp freshly squeezed lemon juice
- 1/4 tsp kosher salt
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed light brown sugar
- 1/2 tsp vanilla extract
- 1/2 tsp kosher salt
Prepare
- 1/2 cup unsalted butter, cut into cubes
Let's Cook
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Step 1.
Preheat the oven to 375°F. Grease a 9-inch pie pan with butter or cooking spray.
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Step 2.
In a large bowl, stir together 2 pounds (about 6 cups) fresh blueberries, ½ to ¾ cup sugar (adjust based on berry tartness), 2 tablespoons all-purpose flour, 1 tablespoon freshly squeezed lemon juice, and ¼ teaspoon kosher salt until well combined. Transfer the filling to the prepared pie pan.
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Step 3.
In another large bowl, stir together 1 cup all-purpose flour, ½ cup rolled oats, ½ cup packed light brown sugar, ½ teaspoon vanilla extract, and ½ teaspoon kosher salt. Add ½ cup (1 stick) unsalted butter cut into cubes. Use your fingertips or a pastry cutter to mix until the butter is incorporated and the mixture resembles coarse crumbs.
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Step 4.
Sprinkle the crumble topping evenly over the blueberry filling in the pie pan.
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Step 5.
Bake for 30 to 40 minutes, until the filling is bubbling and the topping is lightly browned. Let the crumble cool in the pan for about 30 minutes before serving.