blueberry brown sugar crumble

A crumble is one of the simplest desserts to make, and it’s a wonderful way to use whatever fruit is in season. For me, the secret to a truly satisfying crumble is getting the balance just right between the juicy fruit layer and a generous, nubbly crumble. This recipe has been tested in both a 9-inch (23 cm) square baking dish and a 10-inch (25 cm) cast-iron skillet, and both work beautifully, so use whichever you have on hand. You can also assemble the crumble ahead of time and bake it just before serving. Serve it warm with ice cream, whipped cream, pouring cream, or custard.

Prep Time15

Cook Time30

Total Time45

Servings: people

Calories: 560kcal

Author: Lovoni

US Customary - Metric

2 lbs fresh blueberries*
1/4 cup all-purpose flour
1/4 cup granulated sugar
3 tablespoons fresh lemon juice
ice cream to serve
BROWN SUGAR CRUMBLE
1 1/2 cups self-rising flour or use all-purpose + 3 tsp of baking powder and a pinch of salt
3/4 to 1 cup dark brown sugar packed
3/4 cup 1 1/2 sticks/175g softened butter

Grease a 10-inch ovenproof pan such as a cast iron frying pan or a deep, 9 x 9-inch (23 x 23cm) baking dish. Preheat the oven to 350°F (180°C).
Toss the berries, flour, sugar and juice together in a medium bowl then tumble the mixture into the pan.
To make the brown sugar crumble:
Combine the flour and sugar together in a medium bowl. Rub the butter into the flour mixture until it’s well combined and looks like coarse crumbs. Scatter the crumble mixture over the berries gently squeezing some in your hand to clump together for a nice chunky crumble. Bake for about 40 minutes or until browned and the berry mixture is bubbling around the edge of the pan.
Let stand for 20 minutes before serving warm with ice cream.

Notes

*Note: you can use many different fruits in a crumble – the combination of rhubarb and strawberries is delicious: use the same weight of the preferred fruit. Chop your fruit of choice into 1/2 to 3/4-inch pieces add to a bowl then proceed with the recipe as instructed. For a rhubarb and strawberry crumble, I like to do two-thirds rhubarb and one-third strawberries or half and half.

Nutrition