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Blueberry Crumble.


Blueberry Crumble.

Michelle Pulman

This past weekend was my husband's birthday, and in lieu of a cake, I decided to make one of his favorite desserts: blueberry crumble. I've been making it for years, but decided to switch it up this year by testing out a simple Martha Stewart recipe and it was a-mazing. 

Fresh blueberries.

Ingredients for the filling:

  • 6 cups (3 pints) blueberries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon coarse salt

Ingredients for the topping:

  • 3/4 cup all-purpose flour
  • 1/2 cup rolled oats (or chopped nuts, such as almonds)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 3 ounces (6 tablespoons) unsalted butter, softened
  • 1/3 cup sugar

There are literally only three steps to this recipe (and since it's a crumble and not a pie, you don't have to worry about making a crust!)

Preheat oven to 375 degrees. While the oven is preheating, make the filling by mixing the blueberries, sugar, cornstarch, fresh lemon juice, and salt in a bowl. Once mixed, pour the filling into a baking dish and set aside. 

Next, it's time to make the topping. Stir together your flour, oats, baking powder, and salt. In a separate bowl, cream the butter and sugar with a hand mixer until it's pale and fluffy. Then toss the dry ingredients into the butter mixture and use your hands to squeeze the topping into clumps. The topping doesn't have to be perfect, and it's actually better to have clumps of different sizes; just make sure that the butter mixture is distributed well.

Once the topping is ready, sprinkle it evenly over the berry filling. Bake the crumble for about an hour, until it's bubbling in the center and golden brown on top. Once ready, transfer the crumble to a wire rack and let it cool for 30 minutes before serving. Can be served at room temperature or heated up (and it's always better a la mode!). Enjoy!

Ignore the messy pie dish; I used one that was slightly too shallow. It still tasted incredible!