Martha Stewart Blueberry Crumble

Martha Stewart blueberry crumble takes 1 hour 45 minutes and 2 pounds of blueberries, lemon juice and a buttery brown sugar topping to make a bubbling fruit dessert. It's an easy dessert for summer cookouts, potluck dinners or Sunday supper, and it's made with simple pantry staples.

Let the crumble cool for at least 30 minutes before you scoop it, because the cornstarch needs that time to set the juices into a thick, jammy filling. Serve it straight from the oven and the berries run all over the plate.

Martha mixes the topping into large pieces by hand instead of rubbing it to fine crumbs, so the top bakes up with big, craggy clusters. She also tents the dish with foil halfway through, which keeps the crumble from over-browning while the center keeps bubbling.

Martha Stewart Blueberry Crumble

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

370

kcal

Jammy blueberries bake under a craggy brown sugar and butter topping that stays crisp at the edges. Once it cools and sets, each scoop holds together with a spoonful of vanilla ice cream melting on top.

Ingredients

• 3/4 cup granulated sugar
  

• 1/4 cup cornstarch
  

• 1/2 teaspoon kosher salt
  

• 2 pounds blueberries (6 cups)
  

• 1 tablespoon fresh lemon juice (from ½ lemon)
  

• 6 tablespoons unsalted butter, room temperature
  

• 1/4 cup light-brown sugar
  

• 1 cup unbleached all-purpose flour, spooned and leveled
  

• 1/2 teaspoon kosher salt
  

• Vanilla ice cream, for serving (optional)
  

Directions

• Coat the berries: Preheat the oven to 375°F, then mix 2 pounds blueberries with 3/4 cup granulated sugar in a large bowl. Add 1/4 cup cornstarch and 1/2 teaspoon kosher salt and toss until the berries are well coated.
• Add the lemon juice: Fold in 1 tablespoon fresh lemon juice. Then transfer everything to an 8-inch square baking dish.
• Beat the butter: Beat 6 tablespoons room temperature unsalted butter with 1/4 cup light brown sugar in a stand mixer fitted with the paddle attachment. Run it on medium speed until the mixture turns light and fluffy.
• Make the topping: Add 1 cup flour and 1/2 teaspoon kosher salt to the bowl. Then mix with your hands until large pieces form.
• Top the berries: Scatter the topping evenly over the blueberry filling. Leave the pieces chunky so they bake into clusters.
• Bake until bubbly: Bake for 55 minutes to 1 hour, tenting loosely with foil after 30 minutes. It's ready when the center is bubbling, so let it cool at least 30 minutes before serving with vanilla ice cream.

Tools for this recipe

• USA Pan 8x8 square cake pan, KitchenAid Artisan 5-quart stand mixer, Checkered Chef cooling racks, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries for this crumble?

Yes, frozen berries work well, but don't thaw them first. Tossing them straight from the freezer with the sugar and cornstarch keeps the filling from turning watery.

How do I store and reheat leftover blueberry crumble?

Cover it and keep it in the refrigerator for 3 to 5 days, though the topping softens over time. To reheat, bake it at 350°F for 10 to 15 minutes until the berries bubble, or microwave a single serving for a few minutes.

Can I make blueberry crumble without a mixer?

You can, as long as the butter is very soft. Whisk it with the brown sugar until well combined, and know that it won't get quite as fluffy as with a mixer but still bakes up well.

How do I soften butter quickly for the topping?

Cut it into small pieces so it warms faster. If you're in a rush, fill a glass bowl with hot water for 5 minutes, empty it, then set it upside down over the butter for a few minutes. Skip the microwave because it heats unevenly.

What other fruit can I mix into the filling?

Swap out some of the blueberries for chopped strawberries. Diced peaches or nectarines also work, and they give the filling a different flavor.