Valentine Blueberry Crumble
Good Morning, friends!
Over the weekend, my husband bought a huge carton of blueberries from Costco. Rather than making healthy decisions with our fruit, we decided to have it our way and make a blueberry crumble.
Not just any blueberry crumble–it has to be themed for Valentine’s day! I know it’s still a couple weeks away, and a lot of people say it’s a silly Hallmark holiday, but I absolutely love it!
Growing up, my mom always made a big deal out of every holiday. We would have green parties on St. Patrick’s Day, special heart-shaped pancake breakfasts on Valentine’s Day, and a huge Mexican fiesta for Cinco de Mayo (my personal favorite!). I think I get my love of hosting others from her, and I want to continue that tradition with my family as well, even if it’s just Johnny and I for now.
Anyways, I know it’s still January, but I wanted to try this and let you know about it so you can try it yourself.
I love this dessert because the crust is homemade and the blueberry filling is made from scratch, as well. It’s so, so yummy!
Let’s get started…
Prep time: 30 minutes Cook time: 30 minutes
- 2 sticks of unsalted butter
- 3 (ish) cups of flour
- 1 cup of sugar
- 2 tablespoons of water
- 4 (ish) cups of blueberries
- 1/2 cup of sugar
- 2 1/2 tablespoons of cornstarch
- 1/3 cup of water
- Set your oven to 400 degrees.
- Start with the crust. Mix flour and sugar together in a large bowl.
- Cut sticks of butter into small cubes. You will mix this butter into the flour/sugar bowl and spread the butter into the mixture using your fingers.
- Add tablespoons of water slowly into the mixture. It should not be too sticky! If you feel like it’s really sticky, just add a little more flour. Because of the butter, it will already feel crumbly in the bowl and it will not feel like a pie crust.
- Cut the crust dough in half. One will be for the bottom of the crumble, and the other for the hearts on top. Wrap both in saran wrap and throw in the fridge (or freezer if you’re in a hurry) to harden just a little.
- Start your blueberry filling. In a small saucepan, combine 1 cup of blueberries with the full amount of sugar, water, and cornstarch. Bring to a boil. Make sure to stir while boiling, especially to break down the cornstarch–you don’t want it to be clumpy like the picture, below. Once boiling, add in the rest of the blueberries and mix together. Next, set aside and let cool.
- Take out your crusts from the fridge. Set one dough crust aside for the hearts. In an oiled pie dish, press in the crust to fit the bottom of the dish and around the rim.
- Add your cooled blueberry filling on top. Take your second crust and roll out evenly, like you’re making cookies. Use a heart cookie cutter to cut as many hearts as you would like to fill the top. You can use any size!
- Place hearts on top. If you want to get fancy, brush egg wash on the top of each heart and sprinkle with sugar.
- Place your crumble in your preheated oven for 30 minutes. Let cool and serve!
This dish has been husband-approved! Johnny immediately dove in. I had to tell him to stop before I took pictures! The great thing about this is that you could use cherries, apples, or any other fruit. This would also be amazing with a scoop of vanilla ice cream.
I hope you enjoy this sweet treat, and can take it to a work party, Galentine’s day, or have it as a special dish for you and your honey. (Or even just your pretty little self.)
Comment below if you have any questions, or send me a DM on Instagram! If you make this, I’d love to see pictures!