YUM. I love blueberries. I love oatmeal streusel toppings. Thus, I love this cobbler. Though really, I'd call it a crumble.
I first found this recipe on Orangette when Molly mentioned how she wanted to make it. At the time, I had oodles of fresh blueberries and decided to give it a shot. It came out delicious! The topping was perfect, crispy and yummy and the blueberries were delicious. I don't like runny fillings, and this was not at all.
This recipe came from a cookbook called The Farm, which is now officially on my wish list. Make this while there are still some summertime blueberries left!
Blueberry Crumble
For the blueberry filling:
- 12 ounces (about 1 pint) fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons flour
- 1 to 2 tablespoons lemon juice, depending on how tart the blueberries
- 1/4 teaspoon salt
For the crumble:
- 3/4 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/2 cup light or dark brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 stick unsalted butter, cut into cubes and softened just a little, plus more for the pie plate
1. Preheat the oven to 375°F. Generously butter a 9-inch pie plate.
2. Nibble a blueberry or three to determine how sweet or tart it is. Toss the blueberries with the sugar, flour, lemon juice, and salt, adjusting the amount of lemon juice according to the relative sweetness or tartness of the berries. Transfer the berries to the pie plate.
3. Stir together the flour, oats, brown sugar, vanilla, and salt in a bowl. Blend in the butter with your fingertips or a pastry cutter until well combined. Crumble the topping over the berries in large clumps.
4. Bake the crunch until the berry filling is bubbling and the crunch is set and browned in places, 25 to 35 minutes. Let the crunch cool slightly, but only slightly, before spooning it onto plates or into dishes and serving it warm with a scoop of ice cream plopped on top or on the side or even on the bottom.
Really though, serve it warm with ice cream. Dig in!
