Pioneer Woman Blueberry Crumble

This blueberry crumble is made with a buttery oat topping over a simple fresh blueberry filling. It bakes up golden and bubbly, and it feeds a crowd. Pair it with vanilla ice cream. It takes about 55 minutes and serves 8 to 10.

The crumble topping is oats, flour, brown sugar, cinnamon, and melted butter. Chill it for 30 minutes while you mix the filling. Cold topping holds its clumps in the oven and bakes into crisp pieces instead of melting flat.

The filling stirs together in one bowl. Toss the blueberries with sugar, cornstarch, vanilla, and lemon. The cornstarch thickens the juice as it bakes so the crumble sets instead of running loose under the topping.

Pioneer Woman Blueberry Crumble

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Blueberry Desserts Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

This blueberry crumble tops a simple fresh blueberry filling with a buttery, cinnamon oat topping, baked until golden and bubbly. An easy crowd dessert with make-ahead topping.

Ingredients

For the Crumble:

• 1 1/2 cups rolled or quick-cooking oats
  
• 3/4 cup all-purpose flour
  
• 3/4 cup brown sugar
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon kosher salt
  
• 3/4 cup melted butter, plus more for the pan

For the Filling:

• 2/3 cup granulated sugar
  
• 1/4 cup cornstarch
  
• 8 cups fresh blueberries
  
• 1 teaspoon vanilla extract
  
• 2 tablespoons lemon juice
  
• Whipped cream or vanilla ice cream, for serving

Instructions

1. Preheat the oven to 350°F.
   
2. For the crumble: Combine the oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Stir in the melted butter until all the dry bits are moistened and small clumps form. Place the bowl in the refrigerator for 30 minutes, or the freezer for 10 minutes, while you make the filling.
   
3. For the filling: Combine the sugar and cornstarch in a large bowl. Stir in the blueberries, vanilla, and lemon juice until well coated.
   
4. Butter a three-quart casserole dish. Spread the blueberry filling in an even layer and top evenly with the crumble. Bake for 45 minutes, until the edges are bubbly and the topping is crisp and golden brown. Let rest for 15 minutes, then serve with whipped cream or vanilla ice cream.

FAQs

Why do I chill the crumble topping before baking?

Chilling firms up the butter so the topping holds its clumps in the oven and bakes into crisp, craggy pieces. Warm topping spreads and melts flat instead of staying crumbly. Thirty minutes in the fridge is enough.

How do I thicken the blueberry filling?

Cornstarch does it, about 1/4 cup for 8 cups of berries. Toss it with the sugar first so it coats the fruit evenly. The juice has to bubble in the oven for the cornstarch to set, so bake it the full time.

Can I use frozen blueberries?

Yes. Thaw them first and drain or blot off the extra liquid so the filling doesn’t turn watery. Frozen berries work well in a crumble, since the topping covers any change in texture.

Can I make it ahead?

Yes. The topping keeps a day in the fridge or up to three months in the freezer. Baked crumble stays covered on the counter 2 to 3 days, or in the fridge 4 to 5. Reheat it in a 350°F oven until hot and bubbly.

What’s the difference between a crumble and a buckle?

A crumble is fruit on the bottom with a crisp oat topping and no batter. A buckle is a cake with fruit folded through the batter and streusel on top. For the cake version, see my  Blueberry Buckle, or the biscuit-topped Blueberry Crumb Cake