Easy Blueberry Crumble
This is the easiest, most delicious blueberry crumble recipe. It takes about 10 minutes of hands-on time and has perfectly cooked blueberries topped with a buttery oat topping. This crumble is out of this world! The secret to the best blueberry crumble is in the topping. I use melted butter, which makes this recipe quick and incredibly delicious. I use blueberries in the video, but this easy crumble recipe works nicely with other berries and fruit! Key Ingredients Blueberries: I love using fresh blueberries to make this crumble, but the recipe also works really well with frozen blueberries. When using frozen berries, I thaw them, drain excess liquid, and then use them in the recipe. For more blueberry recipes, see our blueberry lemon cake or these blueberry muffins. Sugar: You will use a little sugar with the blueberries and for the crumble topping. Depending on how tart your blueberries are, you might need more or less sugar. I taste them to see how tart my blueberries are and then adjust the sugar as needed. Lemon: I love lemon and blueberry, so I mix a tablespoon of fresh lemon juice into the filling. If you don’t have a lemon, use water. Flour and rolled oats: This is what makes our crumble topping. I love the flour and oat combination because the flour helps create clumps of topping that hold together and brown in the oven. For a gluten-free crumble, use your favorite gluten-free flour blend and gluten-free certified oats. Butter: In other blueberry crumble recipes, you’re asked to cut cold butter into the flour and oats. We don’t use cold butter. We use melted butter instead, which is easier, less messy, and makes for a better topping (we use the same process when making apple crisp). For vegan blueberry crumble, use a plant-based butter. Blueberries: I love using fresh blueberries to make this crumble, but the recipe also works really well with frozen blueberries. When using frozen berries, I thaw them, drain excess liquid, and then use them in the recipe. For more blueberry recipes, see our blueberry lemon cake or these blueberry muffins. Sugar: You will use a little sugar with the blueberries and for the crumble topping. Depending on how tart your blueberries are, you might need more or less sugar. I taste them to see how tart my blueberries are and then adjust the sugar as needed. Lemon: I love lemon and blueberry, so I mix a tablespoon of fresh lemon juice into the filling. If you don’t have a lemon, use water. Flour and rolled oats: This is what makes our crumble topping. I love the flour and oat combination because the flour helps create clumps of topping that hold together and brown in the oven. For a gluten-free crumble, use your favorite gluten-free flour blend and gluten-free certified oats. Butter: In other blueberry crumble recipes, you’re asked to cut cold butter into the flour and oats. We don’t use cold butter. We use melted butter instead, which is easier, less messy, and makes for a better topping (we use the same process when making apple crisp). For vegan blueberry crumble, use a plant-based butter. How to Make Blueberry Crumble First, you’ll make the blueberry filling. I keep it simple, using sugar, flour, lemon juice, and a pinch of salt. Toss it all together, then pour it into a pie or small baking dish. For the crumble topping, stir flour with rolled oats, sugar, and salt, then pour in a stick of melted butter. Melted butter is quicker and less messy than cold butter, and it also makes for a much better crumble topping. By using melted butter, the flour and oats are coated in buttery goodness, which helps them stay put on top of the blueberries. After baking, the topping looks like golden brown crumbles with just enough crunch to stand up to the dreamy blueberry filling below. I bake my crumble until the juices are slightly thickened and the topping turns light golden brown. Then, I allow it to cool for 10 minutes before digging in! This blueberry crumble is amazing when served with ice cream, whipped cream, or whipped coconut cream. Blueberry Crumble Variations I love how simple this blueberry crumble is to make. Here are some really delicious variations: You can use other types of berries to make a berry crumble (try blackberries, raspberries, gooseberries, or sliced strawberries). Remember to taste your berries before baking to see how much sugar the filling might need. More tart berries, like gooseberries, will need a bit more sugar. Combine the blueberries with fruit like sliced peaches, apples, or pears. Add spices to your crumble topping. I love 1/2 teaspoon of cinnamon and a pinch of nutmeg, ground ginger, or try 1/2 teaspoon of Chinese 5 Spice. We use ginger when making our homemade apple cobbler. Add nuts to the crumble topping. I especially love almonds and blueberries together. You can use other types of berries to make a berry crumble (try blackberries, raspberries, gooseberries, or sliced strawberries). Remember to taste your berries before baking to see how much sugar the filling might need. More tart berries, like gooseberries, will need a bit more sugar. Combine the blueberries with fruit like sliced peaches, apples, or pears. Add spices to your crumble topping. I love 1/2 teaspoon of cinnamon and a pinch of nutmeg, ground ginger, or try 1/2 teaspoon of Chinese 5 Spice. We use ginger when making our homemade apple cobbler. Add nuts to the crumble topping. I especially love almonds and blueberries together. Easy Blueberry Crumble PREP 10 mins COOK 30 mins TOTAL 40 mins PREP 10 mins COOK 30 mins TOTAL 40 mins This easy blueberry crumble, with perfectly cooked blueberries topped with a buttery oat crumble, is out of this world. No fancy equipment is needed, and you only need about 10 minutes of prep time. Makes 8 servings Watch Us Make the Recipe You Will Need Blueberry Filling 1 ½ pounds (680g) fresh blueberries, about 2 pints 2 tablespoons (24g) sugar, or more to taste 2 tablespoons (18g) all-purpose flour 1 tablespoon (15ml) fresh lemon juice or water Pinch fine sea salt 3/4 cup (100g) all-purpose flour 3/4 cup (65g) old-fashioned rolled oats 1/2 cup (100g) sugar, try a mix of brown sugar and granulated sugar 1/2 cup (115g) butter, melted, 1 stick 1/8 teaspoon fine sea salt Directions 1Preheat the oven to 375°F (190°C). 2Add the blueberries, lemon juice, 2 tablespoons of flour, 2 tablespoons of sugar, and a pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). Toss well until combined. 3In a medium bowl, combine the flour, rolled oats, 1/2 cup of sugar, and 1/8 teaspoon of salt in a medium bowl. Add the melted butter, then stir until the butter has moistened all the flour and the topping is crumbly. 4Sprinkle the crumble topping over the blueberry filling. I use my hands to do this. As I sprinkle, I press the crumbles together to create larger clumps of topping. 5Bake until the juices thicken, and the topping turns light golden brown, 25 to 35 minutes. Cool for 10 minutes, and then serve. 1Preheat the oven to 375°F (190°C). 2Add the blueberries, lemon juice, 2 tablespoons of flour, 2 tablespoons of sugar, and a pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). Toss well until combined. 3In a medium bowl, combine the flour, rolled oats, 1/2 cup of sugar, and 1/8 teaspoon of salt in a medium bowl. Add the melted butter, then stir until the butter has moistened all the flour and the topping is crumbly. 4Sprinkle the crumble topping over the blueberry filling. I use my hands to do this. As I sprinkle, I press the crumbles together to create larger clumps of topping. 5Bake until the juices thicken, and the topping turns light golden brown, 25 to 35 minutes. Cool for 10 minutes, and then serve. Adam and Joanne's Tips Frozen blueberries: Thaw frozen blueberries and drain them of excess liquid before using in this recipe. Use a little more frozen blueberries than fresh (about 1 ¾ is pounds) Sugar: Before adding sugar to the filling, taste your berries. If they are very tart, add 1 to 2 more tablespoons of sugar to the blueberry filling. Gluten-free blueberry crumble: Use your favorite store-bought gluten-free flour blend instead of the all-purpose flour called for above. Make sure your oats are certified GF. Vegan blueberry crumble: Use plant-based butter or coconut oil. Storing: Homemade blueberry crumble lasts in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 1 month. Make ahead: Follow our recipe, but do not bake the crumble. Instead, wrap it well with foil (I double-wrap) and freeze for up to 1 month. When ready to bake, bake the crumble from frozen until the filling is bubbling and the topping is golden brown (40 to 60 minutes). The nutrition facts provided below are estimates. We assumed 2 tablespoons of sugar for the filling. Frozen blueberries: Thaw frozen blueberries and drain them of excess liquid before using in this recipe. Use a little more frozen blueberries than fresh (about 1 ¾ is pounds) Sugar: Before adding sugar to the filling, taste your berries. If they are very tart, add 1 to 2 more tablespoons of sugar to the blueberry filling. Gluten-free blueberry crumble: Use your favorite store-bought gluten-free flour blend instead of the all-purpose flour called for above. Make sure your oats are certified GF. Vegan blueberry crumble: Use plant-based butter or coconut oil. Storing: Homemade blueberry crumble lasts in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 1 month. Make ahead: Follow our recipe, but do not bake the crumble. Instead, wrap it well with foil (I double-wrap) and freeze for up to 1 month. When ready to bake, bake the crumble from frozen until the filling is bubbling and the topping is golden brown (40 to 60 minutes). The nutrition facts provided below are estimates. We assumed 2 tablespoons of sugar for the filling. Nutrition Per Serving Serving Size 1/8 of the dish / Calories 289 / Total Fat 11.9g / Saturated Fat 7.3g / Cholesterol 30.4mg / Sodium 75.5g / Carbohydrate 43.6g / Dietary Fiber 3.2g / Total Sugars 24.2g / Protein 3.1g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us