Hello darlings,
With temps on the rise, it’s really getting me in the mood for fruit-based desserts…. strawberry shortcake, peach cobbler and of course, this blueberry crumble. It’s a recipe I’ve had for years and make over and over again. Which means it’s a reliable recipe and you can count on it when you’re short on time.
Let discuss the difference between a crumble and a cobbler. A crumble is usually a mixture of oats, flour and butter while a cobbler, has more of a biscuit like topping. Both are delicious. But I must say, I lean more towards the crumble topping.
Blueberry Crumble
Blueberry Crumble
Ingredients
Fruit filling:
- 2/3 cup sugar
- 2 tbsp cornstarch
- 3/4 cup water
- 4 cups fresh blueberries
- 1 tbsp unsalted butter, melted
Crumble:
- 1 1/2 cup flour
- 1 1/2 cup oats
- 3/4 cup light brown sugar, packed
- 3/4 cup white sugar
- 2 tsp cinnamon
- 3/4 cup unsalted butter, cubed 1 and half sticks
- 5 oz evaporated milk 1 small can or half of a large can
Instructions
- Preheat oven to 400°. Grease a 7x11 dish.
- In a saucepan, combine sugar, cornstarch and water. Bring to a boil and let thicken for 2-3 minutes. Then stir in blueberries. Let cook for another minute then turn off heat. Pour mixture into prepared dish and drizzle with the melted butter.
- In a medium sized bowl, combine all of the crumble ingredients. Use your hands to work until all ingredients are combined. Then evenly sprinkle over blueberry mixture.
- Bake for 15 minutes, then pour the evaporated milk over the top. Rotate the pan and bake for another 15 minutes. 30 minutes total. Let cool for 10 minutes then it's ready for serving.
In case you need a bit more convincing… just look at this picture of the ice cream really melting into the crumble. I’ll see you on the other side.
You’re welcome for that. Be sure to tag me if you make it @HonestDarling.
xx
Tessa
