Blueberry Crumble, A Summer Treat

Blueberry Crumble is our favorite quick summer dessert. I grew up on Blueberries for Sal. My Opa read this book to his kids over and over again and my Mom read it to me more times than i can count. 

My kids will sit through it because they know I love it but there is no enthusiasm in their “Kerplink Kerplank Kerplunk”. 

They do however have great enthusiasm for berry picking so when it came time to pick bushes for our newly refinished deck I couldn’t shake visions of the kids leaning over the railing to snack on clusters of fresh blueberries. 

You can’t plant just one blueberry bush and you can’t plant the same kind because to be successful they need to cross pollinate. 

So we scoured our local Farmers Market and found two perfect blueberry bushes. After planting and weeks of the kids running out each morning to check for the first ripe berries we had success. 

For all of June I enjoyed my coffee outside while our youngest snacked on blueberries straight from the bush. We made scones, muffins, pie and of course this blueberry crumble. 

How To Make Blueberry Crumble

Preheat your oven to 350°

For the Blueberry  Filling:

In a large bowl toss blueberries with sugar and corn starch, stir in pumpkin pie spice, vanilla, and lemon zest  until well coated. Set aside. 

For the Crumble:

In a medium bowl, whisk flour, brown sugar, cinnamon, pumpkin spice, salt. Stir in oats and coconut. Add butter and work into the flour mixture until large pea size lumps form.

Pour your blueberry filling into a 9″ pie dish and sprinkle oat crumble evenly over the top of the blueberry filling.

Bake for 30 minutes until the oat crumble is golden brown and blueberry filling is bubbling.

Allow to set for 30 minutes before serving. 

Storing Blueberry Crumble 

Your blueberry crumble can be stored covered at room temperature for up to two days or kept in the fridge for up to four days. 

Tips For Making Blueberry Crumble

Can you use frozen blueberries in crumble? Yes! You can use frozen, fresh, or as we often do a mix of both. Just be sure to thaw the frozen berries and strain off any excess liquid. 

The oat crumble can be made in advance and stored in the refrigerator for two days or the freezer for up to three months. 

Don’t skip the lemon zest! Lemon zest is rich in pectin which helps the filling set. 

What to serve with Blueberry Crumble

This crumble is delicious with vanilla ice cream, whipped cream, or vanilla yogurt for a healthy after school snack!

When are blueberries in season?

Blueberries are ready to pick from early June through early August depending on which zone you live in. The west coast and southern US have berries ready to pick from early June through late July. Northern and midwestern states have berries from late July through late August.