Blueberry Crumble

If you're heading to a summer potluck and need a dessert that feeds a crowd, look no further than this blueberry crumble! The topping can be made a day ahead and refrigerated, or up to three months ahead and stored in the freezer. All that's left to do stir up the simple blueberry filling and pile both into a baking dish. The end result is golden brown and bubbly. Pair it with The Pioneer Woman's classic vanilla bean ice cream and you've got yourself one heckuva summer dessert!

What is blueberry crumble made of?

Crumbles are meant to be easy and simple and that's exactly what this recipe is. The crumble topping is made with oats, flour, brown sugar, cinnamon, salt, and butter to hold it all together. The fruit filling is an easy stir-together mixture of blueberries, lemon juice, vanilla, sugar, and cornstarch to thicken it right up. 

What can I do with lots of blueberries?

Blueberries in their peak season are so good, you could eat them by the handful. But if you're looking for new ways to use a pint, blueberries make a delicious addition to all your breakfast favorites, like pancakes, scones and smoothies. Or try them in Ree Drummond's refreshing blueberry-basil limeade. 

Can you use frozen blueberries in baking?

As is true for many blueberry desserts, including this blueberry crumble, you can use frozen blueberries in place of fresh. Just be sure to let the fruit thaw, then drain or blot any extra liquid from the fruit.

Do you refrigerate blueberry crumble?

After baking, a crumble can stay on the counter, covered for 2 to 3 days, or covered in the refrigerator for four to five days. You can even make this crumble in advance by preparing the topping a day ahead and storing in the refrigerator or freezer.

Can you reheat blueberry crumble?

Certainly! Just pop the baking dish back into a 350 degree oven until it's hot and bubbly. Expect it to take 10 to 20 minutes depending on how much crumble you're reheating.