I may have said this on the blog before, but it needs to be said again: I love air conditioning.
In fact, if I needed to give up every piece of technology but one, air conditioning would be the one I could not live without.
Goodbye, internet. So long, computer and cell phone. I shall be comfortably cool at a perpetual 72 degrees forever, thank you very much.
That is the reason why I am so hesitant to turn on my oven during the summer. It heats up my house for hours, which makes my air conditioning run for hours. Not fun.
So! I try to avoid my oven in the summer. It’s just not my jam.
And luckily, there are many creative ways to make the foods you’re craving without the use of an oven.
Enter: this stovetop blueberry crumble!
This is a quick recipe, provided that you buy store-bought granola (which is what I did and recommend). This will act as your quick and easy crumble topping. Clever, eh?
There are loads of different granola options available at pretty much any grocery store, so get one that you think would pair well with blueberries. Granola with coconut, almonds, vanilla, and/or cinnamon would all be great, and if you can get your hands on a lemon granola, all the better.
P.S. If you’re less averse to turning on your oven in the summer, you can also make your own lemon granola (it’s my favorite granola recipe ever).
The blueberry mixture comes together in a snap –– you’ll just need some fresh blueberries, sugar, cornstarch, and lemon juice. Dump it all into a sauce pan, and cook for 8-10 minutes, or until the blueberries are to your desired crumble texture.
I like mine plenty jammy but still a bit chunky. You can see the texture in the pictures!
Once your blueberry mixture is to your liking, you have a decision to make: do you portion the mixture out into individual servings? Or do you pour it into a pie plate to feed a crowd? As you can see from the pictures, I did both: one for everyone, and one for me to sample ahead of time. A lil treat for the chef, if you will.
You’ll want to add the granola right before you’re ready to serve, so allow it to cool slightly before assembling to avoid sogginess. I really like this crumble warm or at room temperature, but to be fair, I have eaten it straight from the fridge as well. You really can’t go wrong here.
This is such a fun and easy recipe that perfectly celebrates one of summer’s best fruits! Enjoy, my friend!Print
Quick & Easy Stovetop Blueberry Crumble
This is such a fun and easy recipe that perfectly celebrates one of summer’s best fruits: blueberries! Thanks to a quick hack, you can make this blueberry crumble without turning on your oven!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 5-6 servings
- Category: Dessert
- Method: Boil
- Cuisine: American
- Diet: Vegan
FOR THE BLUEBERRIES:
- 32 ounces fresh blueberries
- 2 tablespoons cornstarch
- 1/4 cup to 1/2 cup granulated sugar*
- 1 tablespoon lemon juice
- pinch salt
FOR THE CRUMBLE:
- Your favorite granola (store-bought is what I used, but use homemade if you have it/prefer!)
- vanilla ice cream, if desired!
- Decide whether you’d like to make individual servings or one big crumble. Grab individual ramekins and/or a pie plate, and set it aside.
- In a large sauce pot, add your blueberries, cornstarch, sugar, lemon juice, and salt. Mix to combine, and then place it over medium heat, stirring frequently.
- Cook the mixture until it’s to your desired crumble texture, keeping in mind that it will “firm” a bit more once it starts to cool. Mine took 8ish minutes. I like my mixture jammy yet still chunky. Carefully taste (it’ll be super super hot, so wait a minute and blow on it), and add more sugar if desired.
- Carefully transfer your blueberry mixture to your desired serving vessels. Allow to cool slightly at room temperature.
- Top with granola whenever you’re ready to serve. And serve with vanilla ice cream if you know what’s good for ya.
*I made this recipe at the end of July, so my blueberries were super sweet. As such, I only used 1/4 cup of sugar, and when paired with a sweet granola, I found it to be the perfect amount of sweetness. That said, if your blueberries are more tart, or if you like sweeter desserts, taste as you go and adjust accordingly.
Crumble adapted from Cookies & Cups.
Keywords: no oven crumble, easy summer fruit crumble, vegan fruit crumble
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