Fresh Blueberry Crumble

I can’t help myself from buying the largest container of blueberries available right now. One of the exciting things about eating seasonally is that I get really pumped about each fruit and vegetable when it hits its peak. Our Whole Foods carries Michigan blueberries from my hometown and I feel compelled to stock up. I could easily stir them into my yogurt every morning and eat a handful here or there, but when I’m equally in love with peaches, tomatoes and the rest of summer’s produce, I find myself with a surplus of the blue gems.

For me, the next best thing to ripe summer fruit is fruit baked with a buttery crust or a crunchy topping. Crumbles, crisps and cobblers have the distinct advantage of being enjoyed warm over other desserts that need to cool completely. You can dig right in.

This crumble is not only delicious and cozy, but it comes together quickly from items you most likely have in the kitchen. It can happily bubble away in the oven while you eat something summery for dinner. Add a scoop of your favorite vanilla ice cream and watch it melt and swirl around your bowl of warm crumble, if you like.

Best enjoyed slowly, while daydreaming about your next batch of fresh blueberries.

7 Notes Leave a Note

  1. There really might not be anything better than a huge container of fresh blueberries! And this looks like the perfect thing to do with them 🙂

  2. Oh I’m so jealous you have local blueberries, we don’t get them out here. I think it’s the soil and climate. The crumble looks wonderful. I made a blueberry pie from Nigel Slater’s book, Ripe, recently and it was very good.

  3. I can’t get enough of blueberries (clearly!). I’m with you about having a surplus at this time of year–baked blueberries are almost as good as the fresh ones! Gorgeous looking crumble, Nicole!

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