Using only a minimal amount of sugar and bursting with blueberries, this crumble recipe is a healthier dessert option that’s full of flavor! I suggest doubling the recipe and making two blueberry crumbles at a time as they tend to disappear quickly!
originally published 4.10.2019
It just so happens that I am a big fan of sweets and pastries, but eating desserts all the time isn’t the healthiest choice. This injustice motivated me to search for recipes that contain less sugar and pack more flavor. Considering blueberries and wild blueberries (popular in the northern parts of Europe) are my favorite type of fruit, it comes as no surprise that I chose this recipe for blueberry crumble.
Of course it’s still a dessert and I would not recommend eating a whole pie in one sitting (however tempting it may be), but in moderation it is a reasonably healthy choice. It’s also great when accompanied by your morning coffee or shared with tea and friends.
making the blueberry crumble
This recipe is one of my go-to options when we have unexpected guests or I need to whip up a dessert quickly! First combine all of the ingredients for the crust in a food processor and pulse a few times until coarse crumbs form. Then pour two-thirds of the crumb mixture into a greased 8-inch (20 cm) cake pan and press the crumbs down to form the bottom and sides of the crust.
Now that the crust is formed it’s time for the super easy berry filling! After pouring the blueberries into the prepared crust, sprinkle the cornstarch and sugar on top and shake the pan until the berries are evenly coated. Lastly, add the rest of the crumbs on top and spread evenly. Give your crumble one single short shake so that some crumbs fall between the berries — shaking any longer will cause the crumb mixture to disappear to the bottom.
And that’s it! After baking the blueberry crumble at 350 F (180 C) for about 40 minutes and giving it a little time to cool, this amazing crumble is ready to be enjoyed.
A few tips to get the perfect crumble:
- I like to replace the blueberries with wild blueberries, which will make the crumble a bit more tart. Wild blueberries are more prevalent in Russia and I like them for their intense flavor and color. So far I have only been able to find wild blueberries in the States at Trader Joe’s (in the frozen section). If you do find them, you can balance the tartness by adding an extra tablespoon of sugar to the berries.
- You can also add a pinch of cinnamon to the dough for extra flavor. This step is optional so you can skip it, add extra or even replace it with another spice.
- If the cake pan is well greased I find it very easy to remove the crumble. I usually slide a knife between the crust and the sides of the pan to make sure it’s loose, then turn it over onto a plate, and tap the pan until the crumble slides out.
Looking for more recipes to satisfy your sweet tooth? Give these a try!
- vanilla bean coconut panna cotta + raspberry coulis
- pryaniki | russian honey spice cookies
- lemon blueberry cookies
- chocolate dulce de leche cookies
blueberry crumble
- Total Time: 1 hour
- Yield: 8
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Global
Ingredients
Crust and Crumble Topping
- ⅓ cup (80 grams) granulated sugar
- 1 ⅔ cups (210 grams) all purpose flour, spooned and leveled*
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 large egg, lightly beaten
- ½ cup (110 grams) unsalted butter, softened
Blueberry Filling
- 2 cups (200 grams) blueberries
- 2 tablespoons (25 grams) granulated sugar
- 1.5 teaspoons cornstarch
Instructions
- Preheat oven to 350°F (180°C) and grease an 8-inch (20 cm) round cake pan.
- Pulse all ingredients for the crust in a food processor until coarse crumbs form. Alternatively, combine the sugar, flour, baking powder, salt and cinnamon in a large bowl. Add the lightly beaten egg and softened butter and mix to completely incorporate the butter and then rub the mixture between your fingers until large, wet crumbs form.
- Use ⅔ of the crumb mixture to form the crust (the remaining mixture will be used to form the crumble topping). Form the crust by pushing the mixture into the bottom of the pan and up the sides.
- Pour the blueberries into the pan.
- In a separate bowl, mix the sugar and cornstarch for the filling. Pour over the blueberries. Slightly shake the pan to evenly coat the blueberries.
- Sprinkle the remaining crumb mixture over the blueberries.
- Bake for approximately 40 minutes or until the crumble is golden brown. Remove from oven and let cool.
Notes
Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
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