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Blueberry Crumble
This Blueberry Crumble is simple: juicy and fruity and buttery all at once, but short on ingredients, and short on effort.
This Blueberry Crumble is simple: juicy and fruity and buttery all at once, but short on ingredients, and short on effort.
2 pints blueberries (4 ¼ cups)
1 cup plus 2 tablespoons sugar
2 cups plus 1 tablespoon flour
Juice of 1 lemon
½ tablespoon lemon zest
1 teaspoon baking powder
Pinch of salt
1 egg, beaten
½ cup cold butter (1 stick), cut into ½-inch cubes
Preheat the oven to 375 degrees. Spray a 9-by-13 baking dish lightly with cooking spray.
Put the blueberries in a bowl and mix them gently (best with your hands) with 2 tablespoons sugar and 1 tablespoon flour. Sprinkle the lemon juice over them and gently toss again.
Mix the remaining ½ cup of sugar, 2 cups flour, lemon zest, baking powder and salt. Stir in the egg with a fork, and then cut the butter into the flour with two knives or a pastry cutter until the mixture looks crumbly, and there are still pea-sized clumps of butter visible.
Put the blueberries in the baking dish. Crumble the dough over the blueberries, and bake for 40 to 45 minutes, until the blueberries bubble up and the top starts to brown. Serve warm with vanilla ice cream.
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