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Recipe Collection

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Blueberry Crumble

Blueberry Crumble Related:   dairy, desserts & sweets, July 4th, kid-friendly, North America, Shavuot, vegetarian

Prep time: 10 minutes

Cook time: 40 minutes

Yield: 6–8 servings

Making a fruit pie usually takes some patience, entails a level of knowhow and requires a little skill. My blueberry crumble eliminates those annoying barriers. It’s scrumptious and luxurious, yet not overly sweet. Uncomplicated and wanting for nothing more than a scoop of ice cream or a blast of whipped cream.


  • Filling
  • 2 pints fresh blueberries
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ¼ teaspoon vanilla
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • ¼ teaspoon cinnamon
  • Topping
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 6 tablespoons cold, unsalted butter, diced
  • ½ cup quick-cooking oats
  • ½ cup sliced almonds
  • ⅛ teaspoon salt


  • Preheat oven to 350 degrees. In one bowl, mix blueberries with lemon juice, zest and vanilla. In another bowl, whisk sugar, cornstarch and cinnamon. Toss dry mixture with blueberries until evenly coated. Pour into an 8- or 9-inch square baking dish.
  • I like assembling the topping by hand, but you could also pulse a processor or another type of mixer. Mix flour, sugars and butter until it’s coarse and crumbly, then add the oatmeal, almonds and salt and stir until all combined. Spread the topping evenly over the fruit and bake for about 40 minutes, until berries are bubbling and topping is golden brown. Let it cool a bit, if you can wait, and serve it with whipped cream, ice cream or straight up.
  • Reprinted with permission from Short Order Dad: One Guy's Guide to Making Food Fun and Hassle-Free by Robert Rosenthal (Skyhorse Publishing, 2016).

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