Whole Wheat Blueberry Crumble

I have declared my love for juicy summer fruit desserts again and again. To quote myself,

”Juicy fruit crisp or crumble is the best and easiest fruit dessert. There are a million ways to riff on it, you don’t need any special equipment to make it, you don’t even really need any measuring cups once you get a hang of the ratios. It’s also a great dessert for making in a vacation house that only has scratched up teflon pans, a serrated steak knife, plastic cooking utensils, and a lone glass baking dish in the cupboards. I think we’ve probably all stayed in a house like that…”

So, when I found myself with a glut of blueberries (10lbs to be exact) I had to bake a crisp about it. Technically, this one is a crumble as it does not contain a “crispy” ingredients like oats or nuts. Rather, I added a bit of whole wheat flour to round out the flavor and add a bit of nuttiness.

Blueberries can stand on their own and don’t need much in the way of flavoring or sugar so I added just a bit to these berries along with some freshly ground cardamom, a squeeze of lemon, and a bit of vanilla. All of those ingredients are completely optional, just make sure to have some vanilla ice cream or cold cream to pour over the top.

I used the cutest speckled enameled baking dish from Crow Canyon Home to bake this crisp. I also love their storage bowls with lids, mixing/serve bowls, and this anchovy tray ! Check out their new collab with daniel pelosi too!

Use the code YOSSY20 for 20% off at Material Kitchen. I especially like their microplastic free cutting boards and knives

Get 20% off the most delicious smelling dish soap and cleaning products from Koala Eco FREE gifts with purchase too!

My favorite baking pans from Nordicware

My favorite spatulas by GIR

My favorite whisk for bigger jobs by OXO

Fun and colorful sheet pans by Great Jones available as half or quarter sheets. These are a bit heavier than the Nordicware, and they can double as serving platters. We love that!

From Have a Little Something by Yossy Arefi

Yield: 8-10 servings

Time: 60 minutes

Whole Wheat Crumble

1 cup/128 grams all-purpose flour

1 cup/128 grams whole wheat flour

1/2 cup/100 grams light brown sugar

1/2 teaspoon kosher salt (Diamond Crystal)

1/2 cup/113 grams unsalted butter, softened and cut into tablespoons

Filling

2 pounds/900 grams ripe but not mushy blueberries

1/4 cup/50 grams granulated sugar

Zest and juice of 1 lemon

2 tablespoons cornstarch

1 teaspoons ground cardamom

2 teaspoons vanilla extract

Pinch kosher salt (Diamond Crystal)

Vanilla ice cream, for serving

Heat oven to 350 degrees and set a rack in the center.

Make the topping: In a medium bowl, combine the flours, brown sugar, and salt. Add the butter and use your fingers or a pastry blender to smash the butter into the flour mixture until evenly mixed and clumps form.

Make the filling: To a large bowl, add the blueberries, sugar, lemon cornstarch, cardamom, vanilla extract and salt. Stir to combine then transfer to a 2 quart baking dish and sprinkle the crumble evenly over the top. Alternatively, just do this in your baking dish and save yourself a bowl!

Bake the crisp until the topping is golden brown and the fruit juices are bubbling, 45 to 50 minutes.

Let cool slightly then serve warm, with vanilla ice cream.