What is the secret to good crumble?

I think the secret to a good crumble is 50-50 crumble to fruit . Just over half fat and sugar to plain flour. Pinch of ginger or cinnamon (depending on fruit). Once you have crumbled this all up (cold hands, work as quickly as poss to minimise melting the butter) put it in the fridge for an hour before use.

What is blueberry crumble made of?

Make filling: Combine blueberries, brown sugar, and lemon zest in a large bowl. Pour filling into the prepared baking dish. Make topping: Combine brown sugar, flour, oats, butter, cinnamon, salt, and nutmeg in a medium bowl; rub mixture between your fingers until crumbly. Sprinkle topping evenly over blueberries.

Is it better to crumble with cold or melted butter?

Use cold, cubed butter . Making the crumble with room temperature or melted butter will cause the topping to spread as it bakes, rather than creating a landscape of craggy, crunchy sweet pieces. Using cold butter will help all the crumble ingredients bind together before baking and then saturate them evenly in the oven.

How do I stop my crumble from getting soggy?

Not enough butter, and your topping will be a dry, floury mess. Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients , resulting in pea-size pieces that are sprinkled across the hot fruit filling.

What is the difference between blueberry crumble and blueberry cobbler?

Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats .

What is the difference between a crisp and a crumble?

A crumble is just a crisp without oats in the streusel . It may feature nuts, but the streusel topping is usually a simple combination of butter, flour, and sugar that is more clumpy than that of a crisp.

Is crumble better hot or cold?

Crumble is a comforting dessert. Serve it hot with ultimate vanilla ice cream or cold with silky homemade custard. It's great for entertaining as you can make it in large quantities.

Why is my crumble not crispy?

The main reason your crumble topping isn't crunchy is probably because you haven't used Demerara sugar . Although, it could also be that you've got your topping ingredient quantities wrong: either too much or not enough flour and butter alongside the sugar.

What is the present perfect for crumble?

Perfect tenses present perfect I have crumbled you have crumbled he, she, it has crumbled we have crumbled 2 more rows

What does cornstarch do in a crumble?

Then, make sure to bake the crumble long enough so that the fruit filling comes to a profuse simmer at the edges of the pan. This shows that the cornstarch has been activated enough to thicken the juices, turning them supple and silky .

Banana Blueberry Crumble Recipe - Simply Quinoa (2024)

This simple banana blueberry crumble is a quick and easy summer dessert that everyone will love. It's light, healthy, gluten-free and vegan, and uses just 1/4 cup of sweetener!

this recipe

For the past week, I've been up in Maine visiting my family, spending time outside, enjoying warm weather, daily strolls on the beach and soaking it all in. This has been my happy place since I was a little girl and there's nothing that makes my heart more full than being with the people I love most, on the ocean with the sun shining. It's heaven!

And while I haven't totally stuck to my healthy regime eating wise, I have been enjoying with my daily green smoothies (as evidenced on my Instagram), been taking Trevi for walks to get my body moving every morning and making sure that when I am indulging in something a little sweet, it's also healthy.

My food contribution this year (we do it kind of potluck style up here) was a batch of my Tex-Mex Quinoa Burgers and this amazing banana blueberry crumble.

Honestly, nothing screams summer to me more than a dessert filled with fresh berries!

Whether it's just a bowl of mixed berries with coconut whip cream, a batch of healthy raspberry brownies or a simple berry crisp like we've got today, there's nothing more refreshing than using seasonal produce to sweeten up your meals.

Today's banana blueberry crumble is seriously in my top 3 berry desserts of all time. Not only is it super simple to make, but it hardly uses any sweetener, it's packed with fiber, and has the most glorious texture.

Soft, juicy blueberries with a crispy oat topping, it's out of this world delicious!

This entire dessert uses just 9 ingredients, one bowl and is ready in just about 45 minutes. It's great for a crowd but also doubles as an awesome breakfast because it's packed with so many goodies.

The base is just blueberries which we toss with a touch of maple syrup and lemon juice for flavor. I like to also add some tapioca starch to help thicken up the filling, but that's totally optional!

For the topping, we're sort of making granola, but instead of adding a lot of oil and sweetener, we're using a mashed banana to give it some natural sweetness, a slightly different flavor and big clumps that make crisps so perfect.

More Summer Blueberry Recipes You'll Love!

Blueberry Quinoa Breakfast Bars
Fluffy Vegan Blueberry Quinoa Pancakes
Blueberry Quinoa Power Salad with Lemon-Basil Vinaigrette
Healthy Blueberry Muffins with Blueberry Icing
Blueberry Banana Bread

Banana Blueberry Crumble

4.5 from 28 votes

This healthy banana blueberry crumble is the perfect vegan summer dessert! Naturally gluten-free, it doubles as a delicious breakfast recipe too!

author: Alyssa

Ingredients

4 cups blueberries
1/4 cup maple syrup divided
1 teaspoon lemon juice
1 tablespoon tapioca starch optional
1 medium banana
3 cups rolled oats
1/2 teaspoon cinnamon
1/2 teaspoon vanilla powder or extract
1/4 cup coconut oil

Instructions

Preheat the oven to 350ºF.
In a large bowl, combine blueberries, 2 tablespoon maple syrup, lemon juice and tapioca starch. Stir together until fully combined then transfer to a tart pan (or pie pan/baking pan).
Using the same bowl, mash the banana until smooth, trying to remove as many lumps as possible. Add in oats, spices, remaining maple syrup and coconut oil. Stir everything together until combined, then transfer the topping onto the blueberries, using your hands to spread it out evenly across the top.
Bake the crumble on the center rack for 40 - 45 minutes, covering for the last 10 minutes if needed. Blueberries should be bubbling and the oats should be golden brown.
Remove from the oven and let cool for 10 minutes before serving. Serve warm with ice cream, yogurt or coconut whipped cream!

Video

Nutrition

cuisine: American

course: Dessert

★★★★★

Did You Make This Recipe?

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Filed Under:

Breakfast
Dairy Free
Dessert
Gluten-Free
Oven
Recipes
Vegan

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