Blueberry Crumble

Juicy blueberries with a generous buttery oat topping—delicious served warm over vanilla ice cream. This is an easy favorite to adapt with peaches, mixed berries, or apples.

Makes: 4–6 servings

Oven: 350°F

Baking time: Approximately 30–45 minutes

BLUEBERRY FILLING

• 16 ounces fresh blueberries, rinsed and drained

• 1 tablespoon lemon juice

• 1 tablespoon all-purpose flour, enough to lightly coat

CRUMBLE TOPPING

• 1½ cups old-fashioned oats

• 2 tablespoons all-purpose flour

• ⅓ cup packed dark brown sugar

• 6 tablespoons butter, melted

• ¼ teaspoon salt, or a generous pinch

DIRECTIONS

1. Heat the oven to 350°F. Lightly butter an approximately 8-inch square baking dish or a similar-size ceramic dish.

2. Toss the drained blueberries with the lemon juice. Sprinkle with the flour and toss until lightly coated. Spread evenly in the dish.

3. In a separate bowl, stir together the oats, flour, brown sugar, and salt. Add the melted butter and mix until evenly moistened, leaving some small clumps.

4. Scatter the crumble evenly over the blueberries, keeping the topping loose.

5. Bake for 30–45 minutes, checking at 30 minutes, until the fruit bubbles around the edges and the topping is lightly golden. Ceramic dishes may need the longer end of the range.

6. Let rest for 10–15 minutes so the juices can thicken slightly. Serve warm over vanilla ice cream.

MAKE IT YOUR OWN

Substitute the same weight of peaches or mixed berries. Apples work too; peel and thinly slice them, and allow extra baking time until tender.

Love extra crumble? Make a little more topping as needed. A thicker layer may need additional baking time; loosely cover with foil if the topping browns before the fruit is ready.