This summer I made my first Blueberry Crumble with Oat Flour. It was so delicious and wonderful with a scoop of vanilla ice cream.

What is the difference between a Crisp and a Crumble? 

When I was searching out recipes, I wondered this as well. What exactly is the difference? Apparently, a crisp will have either nuts or oatmeal mixed in with the sugar and butter to make a crispy top for your dessert, while a crumble is more of a streusel topping of flour, sugar, and butter. However, the majority of the recipes I found for crumbles included oats in the ingredients, which seemed quite confusing to me. 

In an effort to be authentic, I decided to grind the old fashioned oats into a flour. This still gave the dessert a crispy top, without the texture of rolled oats. 

I also learned that crumbles and crisps originated in Britain in World War II when supplies for pies and pastries were rationed. It’s always fun to learn the history behind food and recipes, don’t you think? 

Ingredients Needed to Make Blueberry Crumble with Oat Flour

• granulated sugar
• cornstarch
• ground cinnamon
• kosher salt
• fresh blueberries
• lemon juice

Topping:

• all-purpose flour
• oat flour
• brown sugar
• butter
• kosher salt

Instructions for Making This Recipe

Preheat oven to 375 degrees. Prepare a 8-inch baking dish by coating with baking spray. You may use a round or square cake pan, or even a special oval baking dish, such as those pictured above by the Pioneer Woman. I love her products, especially her bakeware. 

Gather your ingredients so that you have everything close at hand.

In a large bowl, whisk together the granulated sugar, cornstarch, ground cinnamon, and kosher salt. Add blueberries and lemon juice. Gently fold until blueberries are coated well. Spoon blueberries into the prepared baking pan. 

Prepare the Crumble

Using a food processor, grind old-fashioned oats until they become a fine powder. I like to grind a larger amount than what I need and then I’ll store it for later use. 

In a small bowl, combine the all-purpose flour, oat flour, brown sugar, and kosher salt. Add small pieces of butter and using your fingers, mix in until butter is fully incorporated. 

Crumble the topping over the blueberries to cover the entire top surface. 

Bake in preheated oven until lightly browned and sauce is bubbly, 30-40 minutes. 

Serve with scoops of vanilla ice cream. This recipe will serve 4-6 people.

See more Desserts Here. View more Blueberry Recipes Here. 

Blueberry Crumble with Oat Flour

This summer I made my first Blueberry Crumble with Oat Flour. It was so delicious and wonderful with a scoop of vanilla ice cream.

4.50 from 2 votes

Print Rate

Course: Dessert

Cuisine: English

Keyword: Fruit Crisps, Fruit Pies, Oat Flour

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 6

Equipment

Glass Mixing Bowls

Cuisinart Food Processor

Oval Bakers

Potholders

Cook ModePrevent your screen from going dark

Ingredients  

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• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 3 cups fresh blueberries
• 2 teaspoons lemon juice

Topping:

• 3/4 cup all-purpose flour
• 1/4 cup oat flour
• 1/4 cup brown sugar
• 5 tablespoons butter
• 1/2 teaspoon kosher salt

Instructions

• Preheat oven to 375 degrees. Prepare a 8-inch baking dish by spraying with baking spray. Gather your ingredients so that you have everything close at hand.
• In a large bowl, whisk together the granulated sugar, cornstarch, ground cinnamon, and kosher salt. Add blueberries and lemon juice. Gently fold until blueberries are coated well. Spoon blueberries into the prepared baking pan.

Prepare the Crumble:

• Using a food processor, grind old-fashioned oats until they become a fine powder. I like to grind a larger amount than what I need and then I'll store it for later use.
• In a small bowl, combine the all-purpose flour, oat flour, brown sugar, and kosher salt. Add small pieces of butter and using your fingers, mix in until butter is fully incorporated.
• Crumble the topping over the blueberries to cover the entire top surface.
• Bake in preheated oven until lightly browned and sauce is bubbly, 30-40 minutes.
• Serve with scoops of vanilla ice cream. Serves 4-6.

Notes

*Unless otherwise indicated, all butter on this recipe site is salted. 

Nutrition

Calories: 313kcal | Carbohydrates: 54g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 379mg | Potassium: 110mg | Fiber: 3g | Sugar: 33g | Vitamin A: 332IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg

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