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blueberry crunch recipe
- Total Time: 75 minutes
- Yield: 8–9 servings 1x
- Diet: General
Description
A simple yet special blueberry crunch recipe featuring a golden, buttery crumb topping over juicy, sweet blueberries. It’s an easy-to-assemble, crowd-pleasing dessert perfect for weeknights or brunch, filling your kitchen with a comforting aroma.
Ingredients
- 700 g blueberries, fresh or frozen (do not thaw if frozen)
- 100 g granulated sugar, for filling
- 50 g granulated sugar, for topping
- 50 g granulated sugar, for orange blossom syrup
- 15 g cornstarch (or 1 tablespoon all-purpose flour)
- 1 teaspoon vanilla extract, alcohol-free
- 1 teaspoon orange blossom water, for filling
- 1 teaspoon orange blossom water, for syrup
- 0.5 teaspoon ground cardamom, for filling
- 0.5 teaspoon ground cardamom, for topping
- 1 teaspoon lemon zest (or lime zest)
- 1 tablespoon lemon juice (or lime juice)
- 150 g all-purpose flour (or 1:1 gluten-free flour blend)
- 90 g rolled oats, old-fashioned
- 100 g packed light brown sugar
- 115 g cold unsalted butter, cubed (or margarine for dairy-free)
- 50 g shelled unsalted pistachios, chopped
- 1 tablespoon toasted sesame seeds
- 0.25 teaspoon fine sea salt
- 0.25 cup fresh mint leaves, for garnish
- 50 ml water, for orange blossom syrup
Instructions
- Prep Oven and Dish: Preheat your oven to 190°C (375°F). Lightly grease a 20×20 cm (8×8 inch) baking dish or equivalent 2-liter capacity oven-safe dish.
- Mix Blueberry Filling: In a large bowl, combine the blueberries, 100 g granulated sugar, cornstarch, vanilla extract, 1 teaspoon orange blossom water, 0.5 teaspoon ground cardamom, lemon zest, and lemon juice. Toss gently until evenly coated, then pour into your prepared baking dish.
- Prepare Dry Topping Ingredients: In a separate medium bowl, whisk together the 150 g all-purpose flour, 90 g rolled oats, 100 g packed light brown sugar, 50 g granulated sugar, 0.5 teaspoon ground cardamom, and 0.25 teaspoon sea salt until uniform.
- Cut in Cold Butter and Finish Topping: Add the 115 g cold cubed butter to the dry ingredients. Use your fingertips, a pastry blender, or a fork to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter. Stir in the chopped pistachios and toasted sesame seeds.
- Assemble and Bake: Evenly crumble the topping mixture over the blueberry filling in the baking dish. Bake for 35-45 minutes, or until the blueberry filling is bubbly and the topping is golden brown and crisp. Loosely tent with aluminum foil if the topping browns too quickly.
- Prepare Orange Blossom Syrup and Cool: While the crunch bakes, combine 50 g granulated sugar and 50 ml water in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Remove from heat and stir in 1 teaspoon orange blossom water. Let cool slightly. Allow the baked blueberry crunch to cool for at least 15-20 minutes after baking to help the fruit filling set.
Notes
Chill butter for the topping in the fridge for 10 minutes if it gets too warm to prevent a greasy texture. If the topping browns too quickly during baking, loosely tent the dish with aluminum foil for the last 10-15 minutes. Cool the baked crunch for at least 15-20 minutes before serving to ensure the fruit filling sets properly. For a kid-friendly twist, sprinkle mini chocolate chips over the blueberries before adding the topping.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 110 g)
- Calories: 450 calories
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 30 mg
Keywords: blueberry crunch, easy dessert, homemade treat, fruit dessert, crisp, comfort food, baking, brunch, crumble, quick assemble
