Blueberry Crumble A classic Fourth of July Dessert

You guys it’s officially summer! That time when we have all the sun we’ve been missing, you’re allowed to eat ice cream around the clock, and it’s too hot to cook. You’re going to want to turn your ovens on for this one though…

Can I be honest for a minute? I’m lazy about eating fruit. I never buy big fruits that need to be cut. Just thinking about the energy put in to the whole process makes me cringe. Handheld fruits are my jam, though. See what I did there 😉

I wish that I could get over my fruit-cutting-phobia because while in Hawaii earlier this month, I’ve quite literally never eaten so much fruit in a 2 week span in my life. Papaya, guava, pineapple, bananas, mangoes, coconuts…need I go on?

I blame this indefinite eating of fruit and upcoming Fourth of July on my blueberry crumble cravings. The crumble, in my opinion, is a way better alternative to the pie crust. I think I could just eat baked crumble on its own….

Who declared pie as a summer dessert anyway? It’s like the one dessert that gets cooked at 400 degrees. The thing is, blueberries are in their prime right now, they’re famously associated with July 4th, and you get to have a serving of ice cream along with a serving of fruit. Win-win.

Not to mention, this dessert comes together in only 20 minutes. It’s also the quintessential make-ahead recipe as it needs a minimum of 4 hours to cool. So if you were invited somewhere this Fourth of July and need to bring a dessert, this won’t fail you.

In our house the pie disappeared in, oh let’s say 2 days. We were fully suckered into the warm, sweet, creamy filling of blueberry with sugar and lemon contrasting with the buttery, crunchy, crumble.

Onto the recipe! Once you have all the ingredients out and portioned, it’s actually rather quick from here. Honestly, my oven took longer to preheat. For the filling, you’re going to mix together the blueberries, white sugar, flour, cornstarch, lemon juice, and lemon zest.

For the crumble, combine the light brown sugar, flour, and cinnamon. Before dropping the butter in, cut it into smaller chunks (while still cold!). With a fork, “cut” this into your crumble mixture, until the butter starts forming small clumps. Lastly, mix in the oats.

In a pie dish, pour in your filling. On top, spread your crumble covering the majority of the blueberry. Note that this won’t rise or spread, so however you lay it on is how it will stay. Before putting it in the oven place pie dish on top of a baking sheet to catch any spills and make things easier.

Bake this at 400 for 25 minutes. Then lower the temp to 375 and bake for another 30 minutes. 10 minutes before it’s finished, put a sheet of aluminum foil on top to save the crumble from browning any further. (Don’t burn that crumble!!)

The cooling process is the best part as it fully tests your mental-toughness. Four hours to fully set if you’d like to keep it less messy. Three hours if you’re like me and are just going to eat it on your couch…

Blueberry Crumble Pie

Prep Time 15 minutes
Cook Time 1 hour
Resting time 4 hours
Total Time 1 hour 15 minutes
Servings 8
Calories 300 kcal

Ingredients

Filling

  • 5 1/2 cups blueberries
  • 1/2 cup granulated white sugar
  • 1/3 cup all purpose flour
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp lemon zest

Crumble

  • 3/4 cup light brown sugar
  • 1/2 cup all purpose flour
  • 1 1/2 tsp cinnamon
  • 1 stick unsalted cold butter
  • 1 cup old fashioned rolled oats

Instructions

  1. For the filling, mix together the blueberries, white sugar, flour, cornstarch, lemon juice, and lemon zest.
  2. For the crumble, combine the light brown sugar, flour, and cinnamon. Before dropping the butter in, cut it into smaller chunks (while still cold).
  3. With a fork, cut this into your crumble mixture, until the butter starts forming small clumps. Mix in the oats.
  4. In a pie dish, pour in the filling. On top, spread your crumble covering the majority of the blueberry. Before putting it in the oven place pie dish on top of a baking sheet.
  5. Bake this at 400 for 25 minutes. Then lower the temp to 375 and bake for another 30 minutes. 10 minutes before it’s finished, put a sheet of aluminum foil on top to save the crumble from browning any further.
  6. Let cool for four hours to fully set



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