Summer Blueberry Crumble Recipe


It’s blueberry season and time to take advantage of the this great tasting, good for you, super food. Blueberries are on most food guru’s top ten list and are usually the only food on the list you can use to make a delicious dessert – unless salmon or broccoli pie floats your boat. This dessert is one of my favorites and the recipe is super easy. It uses fresh blueberries, prep time is 30 minutes or less and doesn’t take hours of baking. It meets my criteria of simple yet special. I hope you enjoy it!

Blueberry Crumble (recipe from whole foods)


  • 6 cups blueberries
  • 1 tablespoon flour
  • 1 tablespoon lemon juice
  • 2/3 cup flour
  • 3/4 cup brown sugar
  • 1/2 cup oats
  • 1/2 teaspoon cinnamon
  • 4 1/2 tablespoons butter


Preheat oven to 375 degrees. Rinse fruit and drain thoroughly. Put berries in a mixing bowl and add lemon juice and one tablespoon flour. Combine, and pour into a 10′ pie plate. In a food processor, pulse together the remaining ingredients until they resemble coarse breadcrumbs ( or mix with your hands but it will take a bit longer) . Cover the berries with the topping and bake for thirty minutes until the top has browned and the fruit is bubbling. Serves 6. For a special touch, add vanilla ice cream or whipped cream!

It’s Blueberry season so here are some tips:

  • Best used raw in fresh fruit desserts, salads, and smoothies.
  • Best cooked in cobblers, crisps, jams, muffins and pies.
  • Excellent source of vitamin C.
  • Good source of fiber.
  • Berries should be firm, plump, and fully colored.
  • Store at room temperature or refrigerate in a single layer.
  • Use within a day or two.
  • Wash when ready to use.

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