This blueberry crumble is everything I want in a summer dessert, with jammy blueberries, a buttery oat topping, and that golden brown crust that practically dares you not to go back for seconds. It’s made with simple ingredients from your local grocery store, and it won’t have you spending all afternoon in the kitchen.
My only warning is that if you don’t make a double batch, you’re gonna wish you had!
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I’ve made just about every kind of fruit crumble you can imagine. Apple, mixed berry, and stone fruits like peach and plum… if it grows on a tree or a bush, I’ve probably baked it! But the one my mind always drifts back to is blueberry.
There’s something about those juicy blueberries turning all jammy and bubbling under a crisp topping that hits the spot.
The oats and light brown sugar bring that buttery crunch, and a little fresh lemon juice helps strike the perfect balance between sweet and tangy.
It’s easy, it’s familiar, and once you taste it, you’ll see why it’s the one I keep coming back to.
It’s a great way to use up extra fresh blueberries during blueberry season, especially when you’ve got more than you know what to do with.
And if you have any of that gooey blueberry filling leftover, it tastes just as good the next day, straight from the fridge or warmed up with a scoop of vanilla ice cream.
Serve the crumble fresh with a scoop of Lemon Gelato on the side. That tart citrus cuts right through the sweet blueberry filling and keeps every bite feeling irresistible.
And if you’re anything like me and can’t get enough old-school blueberry desserts, check out our Blueberry Cobbler, Blueberry Muffins with Muesli, and Blueberry Buckle. They’re classics for a reason!
Ingredients
Gather the ingredients to prepare our blueberry crisp recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Recipe Variations
- Mixed Berry Crumble: Substitute raspberries, blackberries, or strawberries for the blueberries.
- Nutty Crumble: Add chopped pecans, walnuts, or almonds to the topping for extra crunch.
- Citrus Twist: Stir in orange or lemon zest with the fruit for a refreshing flavor boost.
- Spiced Crumble: Sprinkle in a pinch of cinnamon or nutmeg for cozy, warm notes.
Can I Make Adjustments to the Recipe?
Absolutely. We made our easy Blueberry Crumble recipe with fresh blueberries, but frozen blueberries work just as well. Don’t thaw; use them straight from frozen, and add a little extra flour to help thicken the filling.
If you don’t have light brown sugar, you can use white sugar or coconut sugar instead. The flavor will shift slightly, but it’ll still give you a golden brown, buttery crumble.
Want to switch up the topping? Try quick oats for a softer texture, or add chopped nuts for extra crunch.
If you’re making gluten-free crumbles, you can substitute the flour with your favorite gluten-free cup-for-cup blend and double-check to make sure that your oats are gluten-free.
How to Make Blueberry Crisp
Follow along with my simple step-by-step instructions to learn how to make blueberry crisp in your home kitchen.
- Preheat the oven to 375°F
- Butter a baking dish.
- Add the blueberries, all-purpose flour, lemon juice, granulated sugar, and lemon juice to a large bowl.
- Toss to coat evenly.
- Place the blueberry mixture in the buttered baking dish.
- Add the all-purpose flour, brown sugar, oats, salt, and unsalted butter to a large bowl.
- Mix together to make the crumble topping.
- Sprinkle the crumble topping evenly over the blueberries, covering them completely.
- Bake for 35-40 minutes, until the blueberries and juice are beginning to thicken and the crumble is golden brown.
- Remove from the oven and let cool for 10-15 minutes before serving.
Serving Suggestions
- Serve warm with vanilla ice cream or whipped cream.
- Pair with lemon sorbet for a lighter finish.
- Perfect for summer cookouts, holiday dinners, or a simple weeknight treat.
Blueberry crumble is one of those timeless desserts that never disappoints. Bursting with juicy berries and topped with a crunchy oat streusel, it’s simple enough for weeknights and special enough for company.
Serve it warm with a scoop of ice cream, and you’ve got pure comfort in every bite.
How to Store and Reheat
Let the crumble cool completely, then cover tightly with plastic wrap or transfer to an airtight container. You can store leftovers in the fridge for up to 4 days.
Reheat individual portions in the microwave for 30-40 seconds, or warm the whole thing in the oven at 325°F until heated through.
You can freeze this crisp recipe, but the crumbly topping may soften after thawing. Wrap it well in aluminum foil and enjoy it within a month for the best texture.
Recipe FAQs
Absolutely. Frozen blueberries work perfectly in a crumble. There’s no need to thaw them first, just toss them with the sugar and flour as you would fresh berries, and they’ll bake down into a jammy filling.
You can prep it ahead, just don’t fully assemble it. Keep the blueberry mixture and the topping separate in the fridge, then put them together right before baking so the topping stays nice and crisp.
That usually means your butter was not cold enough or it needed a little more time in the oven. Let it go until the topping turns golden brown and crisp because that’s what gives you the good stuff on top.
You can use a little less sugar if you like, especially in the fruit filling. Just know that the sugar helps create that gooey texture, so cutting it down might make it a little less saucy. Still tasty, just not quite the same.
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Blueberry Crumble Recipe
Ingredients
Filling
- 18 oz blueberries
- 2 tablespoons all-purpose flour
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
Topping
- 1 cup all-purpose flour
- 1 cup brown sugar
- ¾ cup oats
- 1 ¼ sticks unsalted butter softened 10 tablespoons = 5 ounces
- 1 teaspoon table salt
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Instructions
- Preheat the oven to 375°F
- Butter a baking dish.
- Add the blueberries, all-purpose flour, lemon juice, granulated sugar, and lemon juice to a large bowl. Toss to coat evenly.
- Place the blueberries in the buttered baking dish.
- Add the all-purpose flour, brown sugar, oats , salt and butter to a large bowl. Mix together to make the crumble topping.
- Sprinkle the crumble topping all over the blueberries, covering them completely.
- Bake for 35-40 minutes, until the blueberries and juice are beginning to thicken and the crumble is golden brown.
- Remove from the oven and let cool for 10-15 minutes before serving.
- Serve with vanilla ice cream.
Notes
- Mixed Berry Crumble: Substitute raspberries, blackberries, or strawberries for the blueberries.
- Nutty Crumble: Add chopped pecans, walnuts, or almonds to the topping for extra crunch.
- Citrus Twist: Stir in orange or lemon zest with the fruit for a refreshing flavor boost.
- Spiced Crumble: Sprinkle in a pinch of cinnamon or nutmeg for cozy, warm notes.
- Serve warm with vanilla ice cream or whipped cream.
- Pair with lemon sorbet for a lighter finish.
- Perfect for summer cookouts, holiday dinners, or a simple weeknight treat.
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