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Blueberry Brown Sugar Crumble
Melissa Hart

Blueberry Brown Sugar Crumble

Fresh blueberries stay round beneath a soft-edged brown sugar crumble, making this simpler than biscuit cobbler but less crunchy than an oat crisp. A small handful of berries may burst while mixing; that only helps start the sauce. Frozen fruit works too, with extra starch and a longer bake.
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Prep Time 18 minutes
Cook Time 40 minutes
Total Time 58 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 7 cups fresh blueberries
  • 2/3 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/4 tsp kosher salt
  • 1 1/2 cups all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 10 tbsp cold unsalted butter cubed

Method
 

  1. Heat the oven to 375°F and butter a 3-quart baking dish.
  2. Gently toss the blueberries with granulated sugar, cornstarch, lemon juice and 1/4 teaspoon salt.
  3. Spread the berries in the prepared dish.
  4. Whisk the flour, brown sugar, cinnamon and 1/2 teaspoon salt, then work in the butter until irregular crumbs form.
  5. Scatter the crumbs over the berries without pressing them into a solid lid.
  6. Bake for 38 to 42 minutes until browned and bubbling in the center; let the crumble stand for 25 minutes.