Summer Blueberry Crumble

From Cook's Country | June/July 2008

Why this recipe works:

Many blueberry crumble recipe turn out soupy fillings because the thick layer of streusel on top of the fruit prevents the excess moisture in the berries from evaporating. We wanted our Summer Blueberry Crumble recipe to feature a thick, fresh-tasting blueberry filling topped with a… read more

Many blueberry crumble recipe turn out soupy fillings because the thick layer of streusel on top of the fruit prevents the excess moisture in the berries from evaporating. We wanted our Summer Blueberry Crumble recipe to feature a thick, fresh-tasting blueberry filling topped with a contrasting layer of crunchy streusel. To do this, we found the perfect amount of cornstarch that was enough to quickly tighten up the filling without muting the flavor of the berries. The streusel topping in our blueberry crumble recipe is made with flour, butter, sugar, and oats. We avoided instant or quick oats in our recipe—they are too soft and will make the crumble mushy. For bigger crumbles that won’t become soggy, we pulsed cold butter into the dry streusel ingredients until they formed dime-size clumps, using our fingers to incorporate the last dry bits. When sprinkling the crumble over the berries, we avoided pressing the topping into the berries, which would make it sink and become soggy. Frozen berries do not work in this blueberry crumble recipe because they shed too much liquid.

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Serves 6

Avoid instant or quick oats here—they are too soft and will make the crumble mushy. In step 2, do not press the topping into the berry mixture or it may sink and become soggy. Frozen berries do not work in this recipe because they shed too much liquid. Serve with vanilla ice cream or lightly sweetened whipped cream.

Ingredients

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