Blueberry Crumble

Fresh, juicy blueberries tucked beneath a buttery, golden topping have a way of making dessert feel both comforting and special. Blueberry crumble is one of those recipes that doesn’t ask for perfection—it invites you to relax, enjoy the process, and let simple ingredients shine. It’s the kind of dessert that fills the kitchen with a warm, inviting aroma and makes everyone hover nearby, waiting for the timer to go off.

What I love most about this blueberry crumble recipe is how effortlessly it comes together. You don’t need fancy tools or complicated techniques, just ripe blueberries, a handful of pantry staples, and a little patience while it bakes into bubbly, crisp perfection. It’s rustic in the best way—meant to be scooped generously and served without fuss.

This is also one of those desserts that works beautifully year-round. In the summer, it highlights fresh blueberries at their peak. In cooler months, frozen berries step in seamlessly, giving you that same jammy filling and crunchy topping without compromise. No matter the season, it always feels like a treat worth savoring.

If you’re craving a dessert that’s cozy, unfussy, and guaranteed to impress, this easy blueberry crumble fits the bill. Whether you serve it warm with a scoop of vanilla ice cream or enjoy it straight from the dish the next day, it’s the kind of recipe that quickly becomes a go-to favorite in your kitchen.

Why You’ll Love It

• Big blueberry flavor in every bite – The blueberries bake down into a thick, jammy filling that’s bursting with natural sweetness and just the right amount of tang.
• Minimal prep, maximum payoff – This dessert comes together quickly with simple steps, making it perfect for busy days when you still want something homemade and comforting.
• That irresistible crumble topping – Buttery, golden, and slightly crisp on top, it adds the perfect contrast to the soft, juicy blueberries underneath.
• Easy to customize – You can tweak the sweetness, add a hint of lemon zest, or mix in other berries without changing the soul of the dish.
• Perfect for any occasion – Casual weeknight dessert, weekend baking project, or a crowd-pleasing option for gatherings—this blueberry crumble always feels just right.

Ingredient List

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons cornstarch

For the Crumble Topping:

• 1 cup all-purpose flour
• ½ cup rolled oats
• ½ cup brown sugar, packed
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter, cold and cut into small cubes

Ingredient Notes

• I always use fresh blueberries when I can—it gives the filling that perfect burst of natural sweetness and texture. Frozen works too, just skip thawing so the topping doesn’t get soggy.
• Don’t skip the lemon zest and juice! They brighten the flavors and balance the sweetness beautifully.
• Cold butter is key for the crumble—it creates those lovely little crunchy bits on top instead of melting into the flour.
• I love using rolled oats in the topping for extra texture—it makes every bite feel a little more special.
• Cornstarch might seem small, but it’s the secret to a thick, jammy filling that doesn’t run everywhere.

Kitchen Equipment Needed

• Baking dish (8×8 or 9×9 inch) – Perfect size for even baking; I love my glass dish because you can see the blueberries bubbling.
• Mixing bowls – For combining filling and topping separately; I keep a set of colorful ones—they make prep more fun.
• Measuring cups and spoons – Accurate measurements make a big difference in baking.
• Pastry cutter or fork – To cut the butter into the topping; I use a pastry cutter for quick, even crumbles.
• Spatula or spoon – For mixing ingredients and spreading the crumble evenly.
• Oven mitts – Because no one wants a singed hand when pulling a hot, golden crumble from the oven!

Instructions

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C).
• Grease your baking dish lightly with butter or non-stick spray to prevent sticking.
• Pro tip: A glass dish helps the topping brown beautifully while letting you see the filling bubble.

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Step 2: Prepare the Blueberry Filling

• In a medium bowl, combine the blueberries, sugar, lemon juice, lemon zest, and cornstarch.
• Stir gently until the berries are evenly coated and the cornstarch is fully mixed in.
• Pour the blueberry mixture into the prepared baking dish.
• Pro tip: If using frozen blueberries, don’t thaw—they release extra juice during baking, which keeps the filling juicy without making it soggy.

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Step 3: Make the Crumble Topping

• In a separate bowl, mix together the flour, rolled oats, brown sugar, cinnamon, and salt.
• Add the cold, cubed butter to the mixture.
• Use a pastry cutter, fork, or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
• Pro tip: Small pea-sized butter chunks create a crisp, golden topping while keeping the crumble tender underneath.

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Step 4: Assemble the Crumble

• Evenly sprinkle the crumble topping over the blueberry filling.
• Gently press down with your fingers or a spatula—don’t pack it too tightly; it should remain crumbly.

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Step 5: Bake the Blueberry Crumble

• Place the dish in the preheated oven and bake for 35–40 minutes.
• The topping should be golden brown and the filling should be bubbling around the edges.
• Pro tip: Keep an eye on the last 5 minutes—if the topping is browning too quickly, loosely cover with foil.

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Step 6: Cool and Serve

• Remove from the oven and let the crumble cool for at least 10 minutes before serving.
• This helps the filling thicken slightly and makes scooping easier.
• Serve warm on its own or with a scoop of vanilla ice cream for extra indulgence.

Tips and Tricks for Success

• Use ripe, fresh blueberries for the juiciest, most flavorful filling.
• Keep butter cold for the topping—it creates that perfect crumbly texture.
• Don’t overmix the crumble; gentle mixing preserves the buttery chunks.
• Bake until the filling is bubbling around the edges for that homemade, comforting look.
• Let it cool slightly before serving to prevent the filling from running.
• For extra flavor, sprinkle a pinch of nutmeg or vanilla into the crumble topping.

Ingredient Substitutions and Variations

• Swap rolled oats for chopped nuts (like pecans or almonds) for a nutty crunch.
• Use coconut sugar instead of brown sugar for a subtle caramel note.
• Replace some blueberries with raspberries or blackberries for a mixed berry crumble.
• Use gluten-free flour in the topping to make it gluten-free without losing texture.
• Add a touch of orange zest to the filling for a bright, citrusy twist.

Serving Suggestions

• I love serving this blueberry crumble warm with a scoop of vanilla ice cream—the cold ice cream melting into the juicy berries is pure bliss.
• A dollop of whipped cream on top makes it feel extra indulgent for weekend dessert treats.
• It pairs beautifully with a cup of hot tea or coffee for a cozy afternoon snack.
• Spoon it over pancakes or waffles for a fun brunch twist—sweet, fruity, and slightly crunchy.
• Serve it slightly chilled with a sprinkle of powdered sugar for a lighter, elegant dessert option.

Storage and Reheating Instructions

• Room temperature: Cover the crumble loosely with foil or plastic wrap; it will keep for 1–2 days.
• Refrigerator: Store in an airtight container for up to 4 days; the topping may soften slightly.
• Freezer: Freeze in an airtight container for up to 2 months; thaw overnight in the fridge before reheating.
• Reheating: Warm individual servings in the microwave for 30–60 seconds, or reheat the whole dish in the oven at 350°F (175°C) for 10–15 minutes.
• Crisping the topping: If the crumble softens in the fridge, sprinkle a few extra oats on top and bake for 5–10 minutes to refresh the crunch.

Frequently Asked Questions

Can I use frozen blueberries?

Yes! You can use frozen blueberries straight from the freezer—no need to thaw. Just add a few extra minutes to baking time since frozen berries release more juice.

Can I make this crumble ahead of time?

Absolutely! You can assemble it a day in advance and keep it in the fridge. Bake it fresh the next day for the best topping crunch.

Can I use other fruits instead of blueberries?

Yes! Try blackberries, raspberries, peaches, or a mix of berries. Just adjust the sugar slightly depending on the fruit’s sweetness.

How do I get a crispier topping?

Make sure the butter is cold and don’t overmix the topping. You can also broil it for 1–2 minutes at the end, but watch closely so it doesn’t burn.

Can I make it gluten-free?

Yes! Swap the all-purpose flour for a gluten-free flour blend. The crumble will still be buttery and crisp.

Can I add nuts to the topping?

Definitely! Chopped almonds, pecans, or walnuts add a lovely crunch and nutty flavor that pairs beautifully with the blueberries.

Did you try this blueberry crumble recipe? Let me know in the comments how it turned out—I’d love to hear your tips and twists!