Growing up, my family would travel out to West Michigan’s countryside each summer to visit a U-pick blueberry farm. I always loved munching on blueberries and competing with my siblings to see who could pick the most. It wasn’t until I was a grown adult that I learned my family’s annual tradition was actually rooted in my father’s upbringing as a seasonal migrant worker. My beloved memories picking blueberries as a child were viewed in a new light when I first heard my father recount his own memories of picking produce during his childhood. Years may have passed, but the tradition still remains. It is one my own children appreciate and look forward to every summer.
One of the perks of this tradition is getting creative with the bounty. This Blueberry Crumble recipe, originally inspired by Better Homes & Garden’s Blueberry Crisp recipe, is a summer staple for my family. Serve it warm and with a scoop of vanilla bean ice cream for a berry-full dessert that is reminiscent of the fresh flavors of summer!
Makes: 12 decent size servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Cool Time: At least 15 minutes
Total Time: About an hour
- 8 cups of fresh blueberries, rinsed
- 4 TBSP of AP flour
- 4 TBSP of sugar
- ¼ cup of lemon juice
- 1 ¼ cup of packed brown sugar
- 1 cup of AP flour
- 1 cup of quick-cooking rolled oats
- 1 ½ tsp of cinnamon
- 6 TBSP of cold butter, cut into bite-size cubes
Let’s do this!
- Preheat the oven to 375 degrees.
- In a large bowl, stir together the 4 TBSP of AP flour and the 4 TBSP of sugar. Add the blueberries and lemon juice, gently coating the berries with the flour and sugar mixture.
- Spray a 9×13 baking dish with nonstick cooking spray. Spread the berry mixture evenly in the baking dish. Set aside.
- Make the “crumble topping” by combining the brown sugar, cup of flour, cup of oats, and the cinnamon into a large bowl. Using a food processor or a pastry blender, pulse in the cold cubes of butter until the topping resembles coarse crumbs. A crumbly topping is best made when the butter is super cold and not overmixed.
- Sprinkle the topping over the berry mixture.
- Bake, uncovered, for 30 minutes or until the topping is golden brown.
- Allow the dish to cool for at least 15 minutes. Serve with a scoop of vanilla bean ice cream and enjoy!
*I personally enjoy eating this dessert for breakfast alongside a hot cup of coffee.