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This dessert is perfect for summer. I picked up some fresh blueberries at a local farm stand. I was going to make a blueberry pie similar to these mini cherry pies, but I wanted to do something different. I thought a crunchy topping would be a nice texture contrast against the blueberry mixture. I wasn’t expecting the crumble to sink below the surface of the blueberries, and I thought I’d completely messed up. I was very surprised that the crumble held a nice crunch even after sinking below the surface!
I made these in my Le Creuset Mini Cocottes (filled about halfway), but any large ramekins would work. Just make sure you leave enough room for the filling to bubble up. If you use smaller ramekins, you can get more than 4 servings out of this. Don’t have ramekins? Just make this in a small casserole dish and serve in bowls!
Have more blueberries to use? Try my blueberry muffin recipe or brown sugar blueberry bread.
Continue reading after the recipe card for step-by-step photos.
Blueberry Crumble
Equipment
Ingredients
- 3 cups fresh blueberries
- 4 scoops vanilla ice cream for topping if desired
- 3 tbsp sugar
- ¼ cup brandy
- 2 tbsp butter
- 2 tbsp all purpose flour
Crumble
- ½ cup brown sugar
- ½ cup all purpose flour
- ¼ cup cold butter cubed
Instructions
- Preheat oven to 350°.
- Preheat a saute pan on the stovetop over medium heat.
- Melt 2 tbsp butter. Add 2 tbsp flour, stirring constantly, allowing flour and butter to cook and make a golden brown roux.
- Add the blueberries and 3 tbsp sugar. Cook for about 2 minutes, stirring constantly.
- Add the ¼ cup brandy. Use a wooden spoon to scrape the bottom of the pan.
- Reduce to low and cook for about 5 minutes, stirring occasionally. The mixture will begin to get gooey as the blueberries produce juice.
- Make the crumble topping by pulsing together the ½ cup brown sugar, ½ cup flour, and cubed ¼ cup cold butter in a blender or food processor until the coarse crumbs form and the flour has been thoroughly incorporated.
- Divide blueberry mixture among 4 ramekins (depending on the size of your ramekins, you may be able to get more than 4 from this recipe).
- Top each blueberry mixture with the crumble topping.
- Place ramekins on a baking sheet and bake for 20 minutes until crumble is brown and begins to sink beneath the surface of the blueberry mixture. (Begin checking around 12 minutes if you used smaller ramekins and made more than 4.)
- Allow to cool for a few minutes. Serve with vanilla ice cream if desired.
How To Make Blueberry Crumble (Step-By-Step Photos)
Preheat oven to 350°. Preheat a saute pan on the stovetop over medium heat. Melt 2 tbsp butter. Add 2 tbsp flour, stirring constantly, allowing flour and butter to cook and make a golden brown roux.
Add the blueberries and 3 tbsp sugar. Cook for about 2 minutes, stirring constantly. Add the ¼ cup brandy. Use a wooden spoon to scrape the bottom of the pan. Reduce to low and cook for about 5 minutes, stirring occasionally. The mixture will begin to get gooey as the blueberries produce juice.
Make the crumble topping by pulsing together the ½ cup brown sugar, ½ cup flour, and cubed ¼ cup cold butter in a blender or food processor until the coarse crumbs form and the flour has been thoroughly incorporated. (I pulsed a few more times after the photo below since all of the flour wasn’t incorporated.)
Divide blueberry mixture among 4 ramekins (depending on the size of your ramekins, you may be able to get more than 4 from this recipe).
Top each blueberry mixture with the crumble topping.
Place ramekins on a baking sheet and bake for 20 minutes until crumble is brown and begins to sink beneath the surface of the blueberry mixture. (Begin checking around 12 minutes if you used smaller ramekins and made more than 4.)
Allow to cool for a few minutes. Serve with vanilla ice cream if desired.
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