Blueberry Crumble

If you like apple crumble, you'll love this rendition with blueberries.


  • 3/4 cup sugar
  • 3/4 cup flour, divided
  • 2 teaspoons grated lemon peel
  • 1 tablespoon fresh lemon juice
  • 5 cups fresh blueberries, plus extra for garnish
  • 2/3 cup brown sugar, packed
  • 3/4 cup rolled oats
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter, softened
  • sugar in the raw, for dusting


  1. Preheat the oven to 375°F .

  2. In a large bowl, blend the sugar and 1/4 cup flour. Add lemon juice and gently stir in the blueberries. Pour into individual tart pans, or one ceramic pie pan.

  3. In a medium bowl, stir together the brown sugar, oats, salt, 1/2 cup flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping over the blueberry filling. Sprinkle with sugar in the raw.

  4. Bake for 30 minutes, until bubbly on top. Cool over a wire rack. To serve, top with whipped cream and fresh mint sprig.