This crumble is one of the simplest and best summer desserts. It requires few ingredients other than ripe berries, and the whole thing comes together in a matter of minutes. If you prefer to leave out the oats, call it a crisp instead of a crumble. That’s the difference between the two desserts — did you know?
- 2½ cups (12 ounces) blueberries
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ cup granulated sugar
- 1 cup all-purpose flour, plus extra for the baking dish
- ½ cup packed (4 ounces) brown sugar
- 1/3 cup oats
- ½ teaspoon Kosher salt
- ¼ teaspoon ground cinnamon
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus extra for the baking dish
- ½ teaspoon pure vanilla extract
Preheat oven to 375ºF.
Butter and flour the inside surfaces of a 9-by-9-inch (or equivalent) baking dish.
Combine the blueberries, lemon juice, lemon zest, and granulated sugar in a bowl, and set aside.
In another bowl, combine the flour, brown sugar, oats, salt, and cinnamon. Using your fingers, rub the butter into the flour mixture until there are no butter pieces larger than a pea. Add the vanilla extract and squeeze the mixture several times so that it forms clumps.
Transfer the sugared berries into the prepared baking dish. Sprinkle the streusel topping evenly over the berries. Bake for 30 minutes.
Serve the blueberry crumble with a generous scoop of vanilla ice cream.