A Blueberry Crumble Recipe To Make Again, And Again
This easy blueberry crumble is one of those recipes that you can (and should!) commit to memory. It is, at almost every step, simple to adapt for ingredients that you have on hand. If you’re rich in peaches, use those! It’s also equally as delicious when made gluten and/or dairy free. The real purpose of this recipe is to bake summertime fruit with a simple crumble top. Make this for the perfect finish of your next BBQ, with a Grilled Spatchcocked Chicken, Avocado and Melon Salad, Perfect Tomato Salad and Pesto Potato Salad.
Ingredients You’ll Need To Make Homemade Blueberry Crumble
Pistachios – We love pistachios for this crumble, but if you have walnuts, almonds, or pecans those will all work. Adding nuts to a crumble topping adds a nice depth of flavor and crunch.
Butter, flour, oats, and brown sugar – This is the backbone of the crumble topping. Very easy to eat a spoonful of this before baking. You’ve been warned.
Blueberries – We use blueberries, but you could also make a blueberry and peach crumble, or just a peach crumble, or…you see where we’re going here.
Cornstarch, sugar, and lemon juice – These ingredients help the fruit filling “set” so it’s not too runny and perfectly sweet.
How to Make The Best Blueberry Crumble
Toast the pistachios. In a small skillet over medium-high heat, toast the nuts until lightly browned and fragrant. Keep your eye on the pan, because this can go off the rails quickly! Roughly chop once cool.
Brown the butter. Add the butter to the small skillet you used for the nuts. Once melted, use a wooden spoon to swirl the butter a few times as it foams and makes crackling sounds. Continue swirling until tiny brown bits begin to form on the bottom of the pan. This is when the magic happens, and you have a nice toasty browned butter that has way more flavor than regular butter.
Make the crumble topping. In a medium bowl, combine the flour, oats, brown sugar, and salt. Stir in the browned butter until small clumps form and there are no dry parts left. Add in all but 2 tablespoons of the pistachios. Cover and chill in the refrigerator until ready to use, at least 30 minutes.
Sweeten the fruit. In a medium bowl, stir together the blueberries, salt, cornstarch, sugar, and lemon juice.
Assemble and bake the crumble. Pour the fruit into a 9-inch pie pan or an 8-x-8-inch baking dish. Sprinkle with the crumble topping and bake until the filling is bubbling and the crumble topping is golden brown. Sprinkle with the remaining 2 tablespoons of pistachios. Let the crumble cool for 15 minutes before serving.
How to Store Leftover Crumble + Tips
If you’re lucky enough to have leftovers, they are best eaten for breakfast the following day, and they’ll also keep in the fridge for a few days. You can freeze a crumble, in its entirety or by the scoop, wrapped tightly.
This is so easy to make with gluten free oats and gluten free flour, and the butter can be replaced with a dairy free butter.
Don’t have enough blueberries? Just mix in other berries. We’ve found that black berries work great!
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