Gooseberries, for example, are much more tart and might need a bit more sugar to balance things out.Īdd other fruits like sliced peaches, apples or pears. Since they may have a different sugar content, it’s a good idea to taste the berries you plan to use before adding sugar to the filling. Substitute blueberries for other berry varieties. VariationsĪs I mentioned above, I typically keep this dessert simple, but there are some really delicious variations you can make.Īdd a variety of berries to make a berry crumble. When I don’t have lemon in the kitchen, I simply add a tablespoon of water, which helps moisten the flour before baking in the oven. We keep the filling simple and only add a touch of flour to help thicken the blueberry juices, a little sugar, a pinch of salt, and when we have it on hand, a squeeze of fresh lemon juice. This topping looks like crumbles on top of the berries and crumbles when you dig in after it has been baked, which is why we went with crumble ? Keep the filling simple Both desserts are similar and from what I found online, crumbles might not always include oats (although my Mom always called this type of dessert a crumble).
Note: Choosing whether to call this a blueberry crumble or blueberry crisp was tricky. We use this same method when making these easy baked apples and our favorite apple crisp recipe. After baking, the topping is made up of golden brown crumbles with just enough crunch to stand up to the dreamy blueberry filling below.
Not only is this quicker and less messy, it makes for a much better crumble topping.īy using melted butter, all of the flour and oats are coated in buttery goodness, which helps them stay put on top of the blueberries. In our recipe, we quicken the process and simply stirring in melted butter. Most often when looking at the method for making blueberry crumble, you are asked to process or smoosh cold butter into the other crumble ingredients. We use melted butter (or melted coconut oil for a vegan crumble). The real secret to our blueberry crumble is in the topping. Cool on a wire rack before serving.Our Secret for the Best Blueberry Crumble Place a pan beneath the pie, if you’d like, to catch any of the juices from the berries. Bake the pie for 40-45 minutes, or until juices bubble.Using your hands, spread the crumble topping evenly over the top of the pie. Pour the crumble topping on the top of the blueberries. Remove the pie crust from the freezer.Next, using your hands or a pastry cutter, mix together the butter, flour, brown sugar and salt for the crumble topping.While pie crust is in the freezer, mix the blueberries with the sugar, flour, cinnamon and lemon juice.(This helps shock the crust, which makes it super flaky!) Roll out the pie crust and place in pie pan and crimp edges.1 store-bought pie crust (or use my All-Butter Pie Crust found here, and cut the recipe in half).Make sure to freeze your pie crust in the pie dish for a few minutes while you’re preparing the filling.I used blueberries for this recipe but I have also used a bag of frozen mixed berries and it was just as delicious!.Also, make sure you mix the crumble topping as quickly as you can, if using your hands. If you are baking on a warm day, it will melt much faster and can potentially burn once in the oven. Make sure the butter you use for the crumble topping is as cold as possible.I will forever be a blueberry pie lover! A few tips before you start your Blueberry Crumble Pie: My mother always made blueberry pie when I was a kid, so I am always brought back home whenever I make my own blueberry pie. And if you add whipped cream, ( find it in this post), Holy Cow! The warm blueberries and the sugary, crumbly crust on top is so divine, I swear it was sent from heaven. When I tell you that this pie jumped to the top of my favorites list, I am not even lying. I recently made a Strawberry Pie with crumble topping, but I was compelled to use Blueberries this time. But, you can’t call yourself a blueberry pie lover until you have had Blueberry Crumble Pie. Plump and juicy, blueberries are perfect for muffins, pancakes and, my personal favorite, pies. They are ripe and ready to be plucked from their bushes. August is the month for fresh Blueberries.
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