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 into 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 (I mean, they're blue...), 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 30 minutes before popping it in the oven. It’s also the quintessential make-ahead recipe since it needs to cool, and can last on your counter for quite some time and still taste as good as fresh baked. 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 drizzling the melted butter in and combining the whole thing together until everything is wet and starts forming small clumps. Lastly, mix in oats and almonds.
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 I highly recommend placing your pie dish on top of a baking sheet to catch any spills and make things easier. And chances are it will most likely spill because the fruit will start to boil.
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. About four hours to fully cool if you’d like to keep it less messy. One hour if you’re like me and don't mind the mess, but don't want to burn your tongue. Luckily, because it's not pie - we don't really need it to set which is the big reason pies need to cool for so long.
Blueberry Crumble Pie
- 5 ½ cups blueberries
- ½ cup granulated white sugar
- ¼ cup all purpose flour
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 cup light brown sugar
- 1 cup all purpose flour
- 1 ½ tsp cinnamon
- ¾ cup melted butter (1 ½ sticks)
- 1 cup old fashioned rolled oats
- ¼ cup sliced almonds (pecans & walnuts also work) *easily leave out for any allergies!
For the filling, mix together the blueberries, white sugar, flour, cornstarch, lemon juice, and lemon zest.
For the crumble, combine the light brown sugar, flour, and cinnamon. Pour in the melted butter.
Combine the crumble mixture until everything is wet and forming clumps. Mix in the oats.
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.
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.
Crumble straight out of the oven is SUPER hot, let cool before eating! Enjoy with a scoop of vanilla ice cream or some whipped cream 🙂