One of the nicest things about blueberry
crumble is that it will use what you have on
hand and still come out tasting delicious!
Best served warm with whipped cream or
• 4–5 C blueberries, washed
• 1/2–2/3 C sweetener of some sort. If you
use honey or agave, increase the flour
by 1/3 cup. Any sugar will also work.
You may also use apple butter instead of
sugar—increase the flour by 1/4 cup and
don’t add any extra cinnamon.
• 1/2 C flour (unless you need one of the
modifications above). I have used wheat,
whole wheat pastry flour, rice flour, and a
gluten-free blend. All work well.
• 1/2 C oats. If you find you’re out of oats,
substitute cereal, extra flour, nuts or
• 1/2 C butter, lard or oil. I have used butter,
coconut oil, olive oil, and a vegan blend.
With the liquid oils, you may need a bit
extra oats and/or flour.
• 1 tsp. cinnamon (unless using apple butter
Preheat oven to 375⁰ F.
Grease an 8x8 pan or deep pie plate. Toss
blueberries with about half of the flour
needed for the recipe and then put in the
pan. Mix all the remaining ingredients
together until the consistency of a loose
cookie—adding extra flour and oats as
needed. I find it works best to use clean
hands for this job to make sure the fat is
evenly distributed throughout. Drop dollops
of the topping as evenly as you can across
the blueberries, but do not smooth out too
much or it will change the texture. Have fun
Bake for 30 minutes until the crumble is
golden brown and the fruit is bubbling. Let
sit on a cooling rack for about ten minutes
before serving. Enjoy!
Easy and Versatile Blueberry Crumble
foliage in the fall. Once fully productive,
and if regularly pruned, your bush could
provide you with six to eight quarts of
luscious fruit every year for up to fifty
years. That’s probably longer than you’ll
own the yard!
Because the blueberry dries easily, it
made for handy travel food for both
the original Native Americans and later
for the colonists. Dried blueberries
keep from one season to the next—or
even beyond. Native Americans often
combined them with dried meat and
nuts for a flavorful and nutritious snack.
In addition, you will see various recipes
starring the wild blueberry in colonial
cookbooks both because their native
neighbors recommended the fruit and
because it looked quite similar to the
berry they had left behind in Europe.
So you’ve gone blueberry picking or
found a great deal on the tasty fruit at
your grocery store or farmers’ market.
What do you do
with the four quarts
of these gems? If you
want to eat them raw,
store them unwashed
and uncovered in the fruit
drawer of your refrigerator. Moisture
makes blueberry skins soft, leading to
mold, spoilage and rot, so keep the fresh fruit as dry as possibl.e. If you have a de-
hydrator and want to preserve them that
way, wash the fruit and then immediately
put it on trays lined with parchment
paper or your dehydrator’s reusable
variation thereof. Dry them on the fruit
setting, approximately 135⁰ F. until firm,
but more leathery than crisp, and about
1/3 the original berry size. This generally
takes 12–14 hours. If you want to dry
them and don’t have a dehydrator, you
can use your oven at approximately the