Freeze up to 3 months. Freeze for up to 3 months in a sealed container.Refrigerate for up to 3 days. It holds up pretty well in the fridge, and tastes even better when reheated.Keep the crumble for 1 day loosely covered at room temperature. This helps to maintain the crumble texture.Want to save this blueberry crumble? This dessert saves well at room temperature, refrigerated or frozen. Cream sauce: try Creme Anglaise for an interesting twist!.Whipped cream: homemade or yogurt whipped cream (or vegan whipped cream).Vanilla ice cream: purchased or homemade.Here are a few of our favorite toppings for this stunning dessert: But like most crumble recipes, it tastes even better topped with vanilla ice cream! The contrast of rich cream against the tart berries is perfection. Once you’ve got your beautiful blueberry crumble, you’ll find it tastes great right out of the pan. Want to make this blueberry crumble vegan? Just use vegan butter in place of standard butter: it works like a charm. But trust us! Seven is the magic number here, and it makes for absolutely perfect crumbles. If you bake a lot, you’ll notice most crumble and crisp recipes call for either 6 tablespoons of butter or 8 tablespoons. This recipe calls for 7 tablespoons butter: which is an odd number. This crumble is also a great place to use fresh blueberries that you froze to preserve them: just throw them into the pan frozen. But with a crumble, there’s no risk: the berries don’t mix with the dry goods. There are special precautions to take for baking with blueberries in cobbler, muffins and scones (the berries can bleed and dye the baked goods purple!). Keep in mind that store-bought frozen berries can be a little more tart than fresh berries, so you may want to add a hint more sugar to the filling. Don’t have access to that many blueberries? You can use frozen too! Add them to the recipe frozen: no need to defrost. Here’s what you’ll need for this blueberry crumble:ĭon’t feel like you have to have a load of fresh blueberries for this one! This recipe calls for 4 cups fresh blueberries: which we had on hand from blueberry picking in Michigan. As much as we love oats, we went with the classic definition of a crumble here: and it was well worth it. The lines have blurred in modern definitions of these recipes, so often you’ll see crumbles with oats.
The difference between a crumble and a crisp? Technically, a crisp has oats or nuts in the topping and a crumble does not: it’s essentially butter, flour and sugar. This blueberry crumble recipe is our favorite alternative to a crisp, though we love both nearly equally. Ingredients in this blueberry crumble recipe In fact, we’ve stopped making blueberry crisp all together because this crumble is next level.
Add melty vanilla ice cream and it’s truly a sublime treat. It’s got a juicy, fruity berry filling seasoned with cinnamon, allspice and lemon zest, topped with buttery, crispy crumbles. Looking for a blueberry dessert that’s as perfect as they come? This Blueberry Crumble recipe is the ideal nostalgic treat for ending a meal.
This blueberry crumble recipe is a favorite! The nostalgic summer dessert stars a sweet tart fruit filling topped with buttery crumbles.
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