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–+ servings
blueberry crumble with vanilla ice cream in a white bowl.

Blueberry Crumble Recipe

Chef Dennis Littley
Our blueberry crumble is bursting with juicy berries and topped with a crunchy oat streusel, it’s simple enough for weeknights and special enough for company.
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Prep Time 12 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 7 minutes
Course Dessert
Cuisine American
Servings 8
Calories 390 kcal

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

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.
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.
 
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.
 
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.
 
Can I make this blueberry crumble ahead of time?
You can prep it ahead, just don’t fully assemble it. Keep the blueberry mixture and the topping separate in the refrigerator, then combine them just before baking so the topping stays nice and crisp.
Why is my crumble topping too soft or pale?
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.
Can I reduce the sugar in the recipe?
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.
Can I use frozen blueberries instead of fresh?
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.

Nutrition

Calories: 390kcalCarbohydrates: 65gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 38mgSodium: 413mgPotassium: 126mgFiber: 2gSugar: 52gVitamin A: 476IUVitamin C: 7mgCalcium: 36mgIron: 1mg
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