This Lemon and Blueberry Crumble is easy to make and full of flavour. Sweet, tart, crisp, juicy; it tastes like you spent hours in the kitchen when you threw it together in minutes!
How is another week almost over?! I feel like April has passed in a blur, it’s been super busy and stressful (what’s new?) and I’m ready for the weekend already!
Today, I’m sharing an easy, throw it all together and bake dessert in the form of this Lemon and Blueberry Crumble.
I just love crumbles because they are easy and feed a crowd. You mix the fruit mixture together, mix the crumb topping together, combine the two and bake until golden and bubbling. There’s nothing else to it!
This is by far my favourite time of year to bake, berries are coming into season here and I’m still loving my citrus desserts. Combining the two creates this sublime crumble that is tart and sweet.
When the berry mixture bakes it becomes almost like a jam, the blueberries cook down, some of them burst and the sugar and flour I coated the berries in creates a gorgeous sauce.
Add the crisp crumble which I made using oats, sugar, flour and butter and you’re speaking my language. I am obsessed with crumble toppings. If ever I have extra crumbles, I spread them into an even layer on a baking tray and bake until they’re golden and crisp.
I feel like these extra bits are baker’s perks – I’m the one who is in the kitchen baking the dessert, so if I can have a few pieces of crumbly, sweet topping I’m going to!
You can serve this dessert at room temperature, but it’s best served warm and topped with ice cream. The ice cream melts and pools together with the blueberry mixture and cuts through the tartness of the lemon juice. All in all, one seriously delicious dessert that will keep you coming back for more!
Lemon and Blueberry Crumble
- For the fruit filling:
- 4 cups (600g) blueberries
- Zest of 1 large lemon
- 2 tbsp cornflour/cornstarch
- 1 tbsp lemon juice
- 1/2 cup (100g) white/caster sugar
- For the crumble topping:
- 1 cup (80g) rolled oats
- 1 1/2 cups (210g) plain/all-purpose flour
- 1/2 cup (100g) light brown sugar
- 1 stick (113g) butter, cold*
- 1/4 tsp vanilla extract, optional, but gives extra depth to the flavour
- Preheat the oven to 180C/350F and spray an 8×8 inch square pan with cooking spray.
- Place the berries, lemon zest, cornflour, lemon juice and sugar into a medium sized bowl and mix to coat all the berries in flour. Leave to one side.
- To make the topping: place the oats, flour, sugar, butter and vanilla extract into a large bowl and use your hands to rub the butter into the oat/flour mixture. Usually I use a pastry cutter, but this crumble needs the warmth of your hands to come together properly.
- Mix until it gets soft, squashy and balls up into huge lumps. Leave to one side while you tip the fruit mixture into the prepared pan.
- Crumble the large lumps of topping over the berries; there should be enough to cover all the berries.
- Place in the oven for 30-35 minutes, until the topping is golden and firm to the touch and the filling is bubbling.
- Leave to cool for 30 minutes before serving with ice cream.
- You can also make this ahead, cover with cling film and keep in the fridge until you’re ready to serve. Divide the crumble up into bowls and microwave for 1 minute.
- Lemon and Blueberry Crumble will keep covered, in the fridge for 3 days. You can serve at room temperature, but it’s best served warm.