Blue days, part II

Even after using almost a pound of blueberries in the Blueberry Buckle, we still had more than enough berries left to make this crumble, which uses even more blueberries (1¼ pounds) than the buckle. The crumble isn't as good as the buckle, but it's still pretty darn tasty for something you can throw together in about 10 minutes and have on the table for dessert in less than an hour.

The lumpy crumb topping

Blueberry Crumble

Adapted from Marian Bull via Food52 (with video); see also Food52 Baking (2015) via Simple by Cindy

Time: ~45 minutes (only 12 minutes active)

This recipe also works with other berries and chopped or sliced stone fruits. You can also use frozen fruit; add an extra tablespoon of flour (23 grams total) to the filling and bake for an extra 5 to 10 minutes. If you really overdid it at the berry patch, you can double the recipe and make it in a 13-by-9-inch baking dish.

Filling
570 grams/20 ounces (4 cups/2 pints) fresh blueberries (see note)
25 grams (2 tablespoons) white granulated sugar
15 grams (2 tablespoons) all-purpose flour or Thai glutinous/sweet white rice flour

Topping
125 grams (1 cup) all-purpose flour or UaKS Gluten-Free Flour Blend
100 grams (½ cup) light brown sugar
¼ teaspoon fine sea salt
85 grams (6 tablespoons) unsalted butter, melted

    1. Place a rack in the center of the oven; heat to 375 degrees. Spray an 8-inch square baking dish with nonstick cooking spray. 
    2. For the filling: Place the blueberries in a large bowl. Sprinkle with the sugar and flour. Mix gently until the berries are evenly coated. Transfer to the baking dish.
    3. For the topping: In the same large bowl, mix the flour, brown sugar, and salt together, breaking up any big pieces of sugar. Using a silicone spatula, stir in the melted butter until clumps form (see the first photo above). Sprinkle the topping evenly over the filling.
    4. Bake until the berries are bubbling and the topping is golden brown and delicious, about 30 to 35 minutes. Serve warm, preferably with good vanilla ice cream. Makes 8 servings.