I have not met a person who has told me they did not like this crumble as of yet. I even had one of my co-workers (who swore she wouldn’t eat fruits unless they were blended in a smoothie) asking for more! They literally taste like you just had a tiny piece of heaven, and they’ve become a Sunday morning baking routine. I love making it first thing in the morning, it makes the house smell amazing and its ready in time for brunch. And we all know that’s the favorite meal of the day! So let me know if you give this a try and have a new staple in your house as your go to dessert!
Another bonus for this recipe, the crust and the crumble is the same. Which means less work, and you can choose how much you want as the crust or the topping, depending on which part is your favorite. Mine personally: lots of crispy crumble topping yum!
A few Useful Tips:
- I used my trusty Vitamix to pulse the rolled oats a little bit to make the texture a little smoother
- Don’t use instant oats, that will make the mixture very dry and hard to work with
Crust & Topping
- ½ cup butter (salted)
- ¾ cup rolled oats
- ½ cup granulated sugar
- ¼ cup light brown sugar (not packed)
- 1 cup all-purpose flour
- 2 cups fresh blueberries
- ¼ – 1/3 cup granulated sugar
- 2 tbsp fresh lemon juice
- 2 tbsp cornstarch
- 1 tsp water
- Preheat over to 350F. Choose your pan of choice, line with parchment paper and/or cooking spray
- *Optional* Use your vitamix or food processor and pulse oats once or twice for a second
- Mix dry ingredients together (flour, sugars, oats) in a bowl and add in melted butter
- Mix together and allow mixture to form clumps which will be used for the crumble topping
- Line the bottom of your pan of choice with the mixture and pack down to form a crust (keep aside about 1-1.5 cups of the mixture for the topping, depending on how thick you want the crust)
- Add blueberries to a bowl and pour sugar and cornstarch on top evenly
- Pour lemon juice and water over the blueberry mixture and carefully mix together, trying not to crush any of the blueberries
- Pour blueberry mixture evenly over the crust and make sure all the liquid is poured into the layer
- Sprinkle the remaining crust mixture over the crumble, using your fingers to make clumps
- Bake for approx. 45 minutes – 1 hour at 350F, until golden brown. The blueberries will look like a jam texture.
- Cool for 1 hour completely before cutting into squares & enjoy!