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Blueberry Lemon Crumble

Blueberry Lemon Crumble

After the end of a long winter and cool spring, I grow anxious for fresh fruits and vegetables. Perhaps it's all the months of opening canned vegetables or using frozen fruits, but I reach a point every year where I cave and buy the overpriced fresh fruit in the grocery store. The "fresh" fruit hasn't found its way into a can or the freezer yet, but it lacks the flavor and texture of its seasonal counterparts. In some ways, it's like I'm setting myself up for disappointment—a very expensive disappointment.

If only fruits and vegetables could be in season every month of the year.

Blueberry Lemon Crumble

Well, I've grown anxious. The temperatures outside are occasionally running into the nineties and I'm left sitting next to the air conditioner wishing for a red watermelon. After buying a cheap, but ultimately terrible carton of berries at the market, I've given in. I bought frozen blueberries, citrus fruit, and green beans in a can. It may not be fresh, but it certainly doesn't lack in flavor.

Right now, that's just what I need.

Blueberry Lemon Crumble

Fruit desserts are quintessential to summer evenings. After a hot, humid day, they make for a cool, light pick-me-up to satisfy my sweet tooth without the richness or heaviness a chocolate cake can bring. When I made this crumble, I enjoyed it hot from the oven on a cool rainy morning and chilled after the hot sun invited itself into my living room.

Until I can raid the farmer's markets, frozen fruit will just have to work for me.

Blueberry Lemon Crumble

Blueberry Lemon Crumble is a simple dessert combining sweet blueberries with tart lemon. The blueberries are sprinkled with an oatmeal crumble topping before roasting in the oven until fragrant and bubbly. If you listen closely, you can hear the blueberries sing. This makes for a lovely accompaniment to a cool summer meal.

One Year Ago: Strawberry Rhubarb Lemonade
Two Years Ago: Chocolate Bowls

Blueberry Lemon Crumble

Yields 4 servings

1/4 cup whole wheat flour
1/4 cup rolled oats
2 tablespoons brown sugar
2 tablespoons cold unsalted butter, cubed
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 tablespoon granulated sugar
1 1/2 cup blueberries, fresh or frozen

Preheat oven to 350 degrees F (180 degrees C).

In a medium bowl, whisk together whole wheat flour, rolled oats, and brown sugar. Add the cold, cubed butter and, using your fingers, mix the butter into the flour until the whole mixture resembles coarse sand and holds together when squeezed. Set aside.

In another bowl, combine the lemon zest, lemon juice, sugar, and blueberries.

Divide blueberries equally between four ramekins (or place all in a small, cast iron skillet). Crumble on the oatmeal topping. Place ramekins on a baking sheet in case the crumbles overflow and bake for 30-35 minutes, or until topping is browned and the crumbles are bubbly and fragrant. Allow to cool for ten minutes before serving (the fruit will be very hot). The crumbles may also be enjoyed at room temperature or chilled in the refrigerator.

Reader Comments (14)

Mmm...I'm looking forward to the fresh stuff too. Strawberry season is around the corner and there is something about walking down the main street in my neighbourhood (which is dotted with greengrocers) and getting a heady, cotton-candyish waft of sweet Ontario strawberry every twenty steps or so. This crumble looks delicious and comforting and I absolutely love the mini cast-iron skillet!
This looks amazing!
05.27.2012 | Unregistered CommenterMegan
This sounds seriously delicious! I love this idea!
I've been a bit behind on my google reader so I'm just noticing the blog redesign. It looks so great! I love its rustic-ish appeal. And this crumble? Looks like I'll be having this for breakfast tomorrow!
I love the Sylvia Plath poem, didn't know this one. So simple, yet so moving...
I also like how you try to make your recipes healthier by incorporating more natural ingredients.
05.28.2012 | Unregistered Commentervera@growntocook
Can't never get enough crumble...this looks scrumptious.
What size cast iron skillet did you use? Thank you!
05.28.2012 | Unregistered CommenterPatty
we had this blueberry crumble for dessert tonight - it was scrumptious if that word is still being used. thanks for the recipe.
05.29.2012 | Unregistered CommenterElle H.
I made this with frozen pomegranate seeds since I didn't have any berries on hand, and it turned out absolutely delicious! Thanks so much for this wonderful recipe, it's been so long since I've made a crumble!
05.31.2012 | Unregistered CommenterLinny
The mixture is in the oven now for a half hour, and it is not bubbling or fragrant. It doesn't seem to be cooking at all. I followed the directions, and the butter mixed in nicely before I put it in the oven. I used Millville brand Old Fashioned Oats. Will you please tell me what I did wrong and why the mixture is not cooking? Please help. Thanks.
06.3.2012 | Unregistered CommenterAruna
Aruna-- Sometimes the blueberries don't have enough juice inside them to get terribly bubbly. If the top of the oats is lightly browned, take it out of the oven. It will be done (and delicious!)
06.3.2012 | Registered CommenterKristin Rosenau
I'm sorry. Right after I posted this, the dish did start to bubble and it came out beautifully! I'm so embarrassed, lol. It was amazingly juicy and rich just from it's own juices!

I'm just starting to learn how to bake, and I was getting tired of putting blueberries on top of frozen waffles. Thanks for sharing this new blueberry dish. :) It was totally worth the wait.
06.3.2012 | Unregistered CommenterAruna
Wow! This looks stunning. I can't wait to make this.
06.26.2012 | Unregistered CommenterRiley
I Found using double the crumble worked great for me
11.17.2013 | Unregistered CommenterOj

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