Pioneer Woman Blueberry Crumble

Pioneer Woman blueberry crumble is an easy summer dessert made with fresh blueberries, rolled oats and a buttery brown sugar topping, ready in 55 minutes. Save this make-ahead potluck dessert for Fourth of July, picnics or Father's Day, because the topping can be made days in advance.

Chill the oat topping for 30 minutes in the fridge, or 10 in the freezer, before it goes on the berries. Skip that and the butter melts too fast, so you get a greasy, flat lid instead of crisp clumps.

Eight cups of berries and a quarter cup of cornstarch give you a thick, jammy filling that holds its shape on the plate. A splash of lemon juice and vanilla keeps it bright, so it never tastes flat or overly sweet.

Pioneer Woman Blueberry Crumble

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Course: DessertCuisine: American, Comfort FoodDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

535

kcal

A thick layer of jammy blueberries sits under a crunchy oat crumble that bakes up golden and crisp on top. Cornstarch keeps the filling from running, so each scoop holds together with a bubbly edge.

Ingredients

• 1 1/2 c. rolled or quick-cooking oats
  

• 3/4 c. all-purpose flour
  

• 3/4 c. brown sugar
  

• 1 tsp. ground cinnamon
  

• 1/2 tsp. kosher salt
  

• 3/4 c. melted butter, plus more for the pan
  

• 2/3 c. granulated sugar
  

• 1/4 c. cornstarch
  

• 8 c. fresh blueberries
  

• 1 tsp. vanilla extract
  

• 2 tbsp. lemon juice
  

• Whipped cream or vanilla ice cream, for serving
  

Directions

• Preheat the oven: Preheat the oven to 350°F and butter a three-quart casserole dish. That way the dish is ready the moment the filling is mixed.
• Mix the crumble: Combine 1 1/2 cups oats, 3/4 cup flour, 3/4 cup brown sugar, 1 teaspoon cinnamon and 1/2 teaspoon kosher salt in a medium bowl. Stir in 3/4 cup melted butter until the dry bits are moistened and small clumps form.
• Chill the topping: Place the bowl in the refrigerator for 30 minutes, or the freezer for 10 minutes. It firms up while you make the filling, so the clumps stay put in the oven.
• Make the filling: Combine 2/3 cup granulated sugar and 1/4 cup cornstarch in a large bowl. Then stir in 8 cups fresh blueberries, 1 teaspoon vanilla extract and 2 tablespoons lemon juice until every berry is coated.
• Assemble the crumble: Pour the blueberry filling into the buttered dish in an even layer. Then scatter the chilled crumble evenly over the top.
• Bake until bubbly: Bake for 45 minutes, until the edges are bubbly and the topping is crisp and golden brown. Let it rest for 15 minutes so the juices thicken before you scoop.
• Serve: Spoon the warm crumble into bowls and top each one with whipped cream or vanilla ice cream. The cold topping melts into the hot berries, so serve it right away.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the oats for something else?

Quick-cooking and rolled oats both work in the topping, so use whichever you have. If you want more crunch, stir in a handful of chopped pecans or walnuts, since they toast nicely as the crumble bakes.

Can I make this blueberry crumble ahead of time?

Yes, the topping keeps in the fridge for a day, or in the freezer for up to three months. Then all that's left is stirring up the filling and baking, which makes it easy to take to a potluck.

What if I don't have a three-quart casserole dish?

A 9x13-inch baking dish is about the same size and works just as well. Use the same bake time, and check that the edges are bubbly and the topping is golden brown.

How do I keep the filling from turning watery?

Toss the berries with the sugar and cornstarch before they go in the dish, because the cornstarch thickens the juices as they heat. Also let the crumble rest for 15 minutes after baking so it sets.

What's the most common mistake with a crumble?

Skipping the chill time for the topping is the big one, since warm, soft clumps melt into the berries. A short rest in the fridge or freezer keeps the topping crisp and crumbly.