Recipe video by Vic Chin.

I’m often surprised when people tell me they don’t like blueberries, or just think of them as a nothing-y fruit. Granted, they get a bad rap because most of the year they don’t taste like much. But find them in season, whether you are at the grocery store or a farmers’ market, and they are succulently fragrant and bursting with flavor. This is the time of year that I pop them in my mouth regularly; eat them with creamy yogurt; stuff them into muffins, scones, pies, or galettes; transform them into an easy sauce; or make one of my all-time favorites: crumble.

Crumble is probably the easiest fruit dessert that you could bake, because it really just involves stirring together the crumble topping, piling the berries into a baking dish with little sugar, and sitting back until it is transformed by the heat of the oven. Spoonfuls, straight out of the dish while hot, are terrific, but I like when it’s just slightly warm, topped with scoops of creamy vanilla ice cream, dollops of softly whipped cream, or a big drizzle of crème fraiche.

Crumble is not a whole lot different than a crisp, with really the only difference being that a crisp usually contains old-fashioned rolled oats and maybe some chopped toasted nuts, and a crumble is a crunchy-sweet mixture of flour, sugar, and butter. I add salt and vanilla extract to mine to amp up the flavor.

If you like, experiment with other berries—blackberries, raspberries, marionberries—your options are endless. Just use whatever looks amazing, smells fragrant, and is in season.

Sweet Summer Blueberry Crumble
Sweet Summer Blueberry Crumble (Wendy Goodfriend)

Recipe: Sweet Summer Blueberry Crumble

Makes about 6 servings

    Ingredients:
    For the crumble

  • 6 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 1/4 tsp kosher salt
    For the filling

  • 2 lb blueberries
  • 3/4 cup sugar
  • 3 tbsp tapioca starch
  • Finely grated zest of 1 small lemon
  • Juice of 1/2 small lemon
  • Whipped cream, crème fraiche, or vanilla ice cream for serving
    Instructions:

  1. Preheat the oven to 375F. Lightly butter an 8-inch square baking dish and place on a baking sheet.
  2. Lightly butter an 8-inch square baking dish and place on a baking sheet.
    Lightly butter an 8-inch square baking dish and place on a baking sheet. (Wendy Goodfriend)
  3. To make the crumble, in a bowl, combine the flour, sugar, and salt and stir together with a fork. Add the butter and vanilla and stir with the fork until evenly blended and crumbly. Use right away or refrigerate, covered, until ready to use.
  4. This slideshow requires JavaScript.

    Use crumble right away or refrigerate, covered, until ready to use.
    Use crumble right away or refrigerate, covered, until ready to use. (Wendy Goodfriend)
  5. To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. Pour the blueberry filling into the prepared baking dish. Top evenly with the crumble mixture.
  6. To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined.
    To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. (Wendy Goodfriend)
    Pour the blueberry filling into the prepared baking dish.
    Pour the blueberry filling into the prepared baking dish. (Wendy Goodfriend)
    Top evenly with the crumble mixture.
    Top evenly with the crumble mixture. (Wendy Goodfriend)
  7. Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.
  8. Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes.
    Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. (Wendy Goodfriend)
    Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.
    Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream. (Wendy Goodfriend)
Recipe: Sweet Summer Blueberry Crumble 21 October,2017Kim Laidlaw

Author

Kim Laidlaw

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen.

Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013.

She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.

Author

Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin’s websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.

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