Blueberry Crumble Recipe

This blueberry crumble recipe is easy, simple, and, hands down, the best we’ve ever had, thanks in large part to a crumble topping that tastes exactly like oatmeal cookies.

Blueberry Crumble Recipe

Folks, this is the blueberry crumble recipe that puts all other blueberry crumble recipes to shame. It’s simple. It’s easy. And it’s the most crowd-pleasing summer staple we’ve got in our repertoire. One taste and we think you’ll understand. This recipe has been updated. Originally published May 25, 2012.Renee Schettler Rossi

How To Make Blueberry Crumble A La Mode

One of our intrepid recipe testers, Lori Widmeyer, encountered a rather interesting dilemma when she baked this blueberry crumble for her husband and sons. “The debate was whether the crumble should be on the side of the ice cream, underneath it, or on top,” she explained. “It started when my husband put the blueberry crumble on the bottom of the dish with the ice cream on top,” she said. “Then my son Matthew put them side by side so he could determine bite by bite just how much ice cream to blueberry crumble he wanted. My other son Jonathan then put his crumble on top of his ice cream and joked he would try it each way. It caught on, with my husband quickly coming back for seconds, and the rest of us, too. This had us all laughing, mostly because each try was really just an excuse to have a little more blueberry crumble, all in the name of research. Truth be told, with a dessert this good, I don’t think you could come up with a bad way to eat it!”

But wait, what was the verdict?! “The majority felt side-by-side was best to allow you to have total control of the ratio of cold to warm in each bite,” said Lori. Makes splendid sense to us. But you better try each out for yourself, just to be sure. The one certainty is that this blueberry crumble instantly becomes infinitely better when you plop a scoop of vanilla ice cream atop it—or anywhere in its general vicinity.

Blueberry Crumble Recipe

  • Quick Glance
  • 15 M
  • 50 M
  • Serves 6 to 8


  • For the blueberry filling
  • 12 ounces (about 1 pint) fresh blueberries
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 to 2 tablespoons lemon juice, depending on how tart the blueberries
  • 1/4 teaspoon kosher salt
  • For the crumble
  • 3/4 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup light or dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 stick unsalted butter, cut into cubes and softened just a little, plus more for the pie plate
  • Vanilla ice cream, preferably homemade


  • 1. Preheat the oven to 375°F (190°C). Adjust the oven rack to the center position. Generously butter a 9-inch pie plate.
  • Make the blueberry filling
  • 2. Nibble a blueberry or three to determine how sweet or tart it is. Toss the blueberries with the sugar, flour, lemon juice, and salt, adjusting the amount of lemon juice according to the relative sweetness or tartness of the berries. Transfer the berries to the pie plate.
  • Make the crumble
  • 3. In a large bowl, stir together the flour, oats, brown sugar, vanilla, and salt. Blend in the butter, using your fingertips or a pastry cutter, and mix until well combined. Crumble the topping over the berries in clumps of varying sizes.
  • 4. Bake the blueberry crumble until the berry filling is bubbling and the crisp oat topping is set and browned in places, 25 to 35 minutes. Let the crumble cool a little (but not a lot) before spooning it onto plates or into dishes and serving it warm with a scoop of ice cream plopped on top or on the side or wherever you choose.
Hungry for more? Chow down on these:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Natalie Reebel

May 25, 2012

I have always shied away from blueberry crumbles and cobblers and crunches because they can be so sugary sweet. This one, however, is one of the best fruit desserts–and not just blueberry–I have ever made. The easy-to-prepare crumble is absolutely wonderful. It bakes up golden brown and slightly crisp and adds just the right texture to the dish. The fruit portion of the crumble is perfectly balanced–not too sweet and not too tart. Add a scoop of creamy vanilla ice cream, and you have a dessert that looks humble but is so luxurious and satisfying. This recipe is well worth getting butter on your hands for.

Testers Choice
Linda B.

May 25, 2012

Yum! Simple and sooo good! This blueberry crumble is much easier than a pie. The recipe makes a nice-sized dessert that is great for a weekday meal. Next time I might put a little less flour in the filling, but otherwise I wouldn’t change a thing!

Testers Choice
Lori Widmeyer

May 25, 2012

This was one of those perfect-storm recipes, with all the right elements coming together to make something amazing. The warm fruit with the crisp, crunchy texture of the topping paired with the creamy cold ice cream was perfect. The only debate in the family was if the blueberry crumble should be on the side of the ice cream, underneath it, or on top, although maybe this was just an excuse for each of us to have three helpings. The majority felt side-by-side was best to allow you to have total control of the ratio of cold to warm in each bite. The recipe came together very quickly and was so easy. This is a new family favorite!

Testers Choice
Eydie Desser

May 25, 2012

If you want a dessert that is quick and easy to put together and will delight your guests, make this Blueberry Crumble and serve it with vanilla ice cream or homemade cinnamon ice cream. The recipe works as-is, no need for any changes. The lemon juice gives the richness of the dessert a nice brightness. The only trouble is that the recipe says it serves 6 to 8, but it's more like 4 to 5 as everyone will go back for seconds!

Testers Choice
Bette Fraser

May 25, 2012

A 10 in my book. Excellent and loved by my hubby and our houseguest. We all ate the blueberry crumble as quickly as we could. Quick and easy and sure to be a stand-by during blueberry season.

Testers Choice
Raye Tiedmann

May 25, 2012

This blueberry crumble takes no time to put together and can be divided, like I did, to make individual tarts. The topping was nice and crunchy. I didn’t do the ice cream–we just ate it warm from the oven–although I’m going to fold the leftovers into some ice cream, just like the ice cream companies do! Enjoy this little recipe.

Testers Choice
Joan Osborne

May 25, 2012

This blueberry crumble is a breeze to make and looks wonderful. Although my niece and others loved it, this was much too sweet for my tastes. If I made it again for myself, I’d leave out some of the sugar. If you have sweet-toothed friends and family, then this would be great for them.

Testers Choice
Jackie G.

May 25, 2012

This blueberry crumble is a delicious dish. I was going to call it a delicious dessert, but it proved to be a delicious breakfast, too. (Lunch, anyone?) It’s very quick and easy to throw together. The finished product is excellent, even without ice cream. Although I sprinkled the crunchy topping on evenly, I found that it seemed to morph and clump up in spots. The very center of the crumble was still a bit wet, even after the berries were bubbling away and the outside of the crumble was browned. I removed it from the oven anyway. I was surprised to see a wet ingredient, the vanilla, in the crumble. I don’t know if that caused the moistness in the topping, although that in no way stopped this from being a winner.

Testers Choice
Robert Castagna

May 25, 2012

The blueberry crumble recipe worked very well. I would like to substitute crushed pretzels for the oats and take out the salt.

We were moving out of our apartment last weekend and I wanted to do something sweet—literally—for the super and the doormen who work at the apartment building, but I didn't have a heck of a lot of time. So I threw together this crumble topping and heaped it on top of my usual apple pie filling and baked it. But iI never made it to its intended recipients. My 12-year-old nephew and my husband caught one whiff of the dessert cooling on the stovetop and the rest was history. My guys loved the crumble topping for its own merits as well as the fact that it doesn't try to compete with the fruit beneath. And I loved the fact that I could toss it together in less than 10 minutes. It's now our go-to topping for any sorta fruit that's in season. Blueberries. Peaches. Pears. Rhubarb. One of these times maybe I'll be able to sneak a crumble out of the kitchen to the guys at the old building. P.S. It's weeks later, and at least once a week my nephew wakes up begging for this dessert. And his grandma (my mother-in-law) just ate the entire crumble I made for my nephew's birthday so I had to make another one. And the neighbors who tried it for the first time last weekend? They just demanded that we bring another one to their backyard barbecue this afternoon—actually, they asked that we bring two. It's that good.

  1. Jeanette says:

    I’ve got a gluten-free version of this in my oven right now and can’t wait to share it with my friends tonight.

    • Renee Schettler Rossi says:

      Jeannette, we’ll be waiting to hear what you and everyone thinks. Did you simply substitute a gluten-free all-purpose baking mix for the flour, or…?

  2. Alanna says:

    This looks like the ultimate crumble! Love the pebbly topping. I’m planning to make it tomorrow, and am wondering if anyone’s tried this with old-fashioned rolled oats in place of the quick ones. Will they be a deal breaker?

    • David Leite says:

      Hi Alanna, because old-fashioned oats are thicker, versus quick oats which are chopped into small pieces, you’ll get a different texture. (It would be chewier.) If old-fashioned oats are all you have, give some a spin in a food processor or blender. That will break them up to approximate quick-cooking oats.

      Now, don’t forget to come back here and tell us what you thought of the recipe!

      • Alanna says:

        Hi, David. Thank you for your response, and thank you for posting this awesome crumble recipe. Curiosity got the better of me, and I got some quick oats. The thinner oats made the texture of the topping light and crisp as a butter cookie. I’m a believer! The topping is spot on–a little sweet, a little oaty, a little salty. Just what I’ve been searching for. I will make it again and again!

        I varied the recipe a bit by adding cardamom to the topping, and using raspberries, plums and rhubarb (with a splash of port) as the fruit.

        Thank you again for such a killer recipe. : )

        • David Leite says:

          Alanna, my pleasure. I’m so happy it turned out for you. And you’re variation sounds lovely. I love the idea of using Port wine.

  3. Just wanted to follow-up from the Facebook comment I left on Friday…this was delicious! My husband, son, and I all loved it. I ended up using regular oats instead of quick-cooking and I thought it still turned out great. Will definitely be making this one again soon…next time I need to get the ice cream maker out and whip up some homemade vanilla bean ice cream to go with it (although it was still heavenly with store-bought.) :)


    • Renee Schettler Rossi says:

      Fabulous, Meaghz! We so appreciate you taking the time to let us know! And yes, that Vanilla Bean Ice Cream would be lovely here, although clearly one must do what one must do when one has warm crumble and just can’t wait for homemade ice cream. Look forward to hearing what recipe you try next….

  4. This dessert was awesome! I love eating blueberries but I usually am not a fan of blueberry desserts . I had some blueberries I needed to use up and came across this recipe. It was so simple to put together. My husband loved it! This is definitely a keeper!

    • Renee Schettler Rossi says:

      Lovely to hear that you fell for this dessert as hard as we did, Rachel! Many, many thanks for letting us know. We so appreciate it. And just thing, blueberry season lasts for several more weeks…!

  5. I just made this and it’s fantastic, but seriously, 1 pt of blueberries? I knew that wouldn’t be enough for 4 so used 3 pints instead of 1 and increased the topping a bit.

    • Renee Schettler Rossi says:

      Love your name, openyoupiehole! And glad you were able to make the crumble suit your tastes and appetites!

  6. Jessica says:

    Has anyone used frozen blueberries? Did it make a difference?

    • Beth Price says:

      Hi Jessica, we didn’t test it with frozen blueberries, but they should be fine. Your filling might be a bit juicier but with all that lovely crumble to soak up the blueberry goodness…oh dear, I think that I have some blueberries in the freezer. May have to try this for breakfast…

    • Beth Price says:

      Well, as a follow-up, I did have this for breakfast. And what a decadent breakfast it was! I used the same amount of frozen blueberries and followed the rest of the instructions exactly. Since my berries were frozen it took an additional 30 minutes for the filling to become bubbly. Next time, I would thaw and dry my berries before using them as the topping got a bit browner than I would have liked, and I would also cut back the amount of sugar by 1/4 cup as my frozen berries were very sweet. Hope this helps!

  7. April says:

    A little fresh lemon zest and juice will brighten this wonderful recipe. I can not sit still as I am wanting to make this SO badly, Here I go off the the market to grab some local grown blueberries! Thank you for sharing this one! YUM!

  8. Martha in KS says:

    Never one to leave well enough alone, wanted more berries & didn’t want a skimpy crumble. I used 6 cups of frozen blueberries (thawed), increased the flour to 1/4 cup, and added orange rind since I had no lemons. For the topping I added 1/2 cup chopped walnuts and used old-fashioned oats, and added cinnamon and nutmeg. The results are delicious and the crumble tastes like oatmeal cookies. Perfect with the ice cream I made yesterday.

    Blueberry Crumble Recipe

  9. Marina Maria says:

    Hi David! =) Do you think this would also work with strawberries and regular oats? Oh, and in that case, should I skip the lemon juice? Thank you so much!

    • David Leite says:

      Hi Marina, you can certainly make a strawberry crumble, but to change the fruit and the type of oats is really a departure from this recipe. You’d need to address the acid level, thickening power, and perhaps add an additional fruit, such a peaches or rhubarb, for balance. My suggestion: If you’d like to make a strawberry crumble, consider this Any Fruit Crumble. It’s a better option because it’s develop to accommodate different fruit. I’d just hate for you to have a less than stellar result with this crumble–as it’s one of my favorites and is always a winner. In fact, I made it this past weekend. To rave reviews, natch.

  10. Marina Maria says:

    Hi David! Thank you so much for your answer. Actually I would love to make this recipe as it is, but blueberries are hard to find and Brasil, and when we can find them, they are really expensive. Strawberries, on the other hand, are in season! =) So I will definitely try the other recipe you suggested!

    • David Leite says:

      Ah, I see, Marina. In that case, give it a whirl and report back with the findings. Because we didn’t test the recipe with strawberries, it’s really hard for us to be able to say with utter certainty how it will turn out. On top of that you’re in a different country, which also impacts results. But often times readers take a chance and everyone benefits!

  11. Florence says:

    This is an excellent recipe! I almost never have all the ingredients at hand for the things I crave at midnight, so I substituted frozen mixed berries for the blueberries (only warmed them for about a minute before putting them in the pie dish), apple cider vinegar for lemon juice, and old-fashioned oats for quick-cooking (did not negatively impact the texture, in my opinion). I also crumbled in 3 or 4 tablespoons soft goat cheese under the topping. The only thing missing was the ice cream, but that didn’t stop me from polishing off 1/3 of the pan! Thanks for all your amazing recipes.

    • Renee Schettler Rossi says:

      Florence, lovely to hear you were able to pull this together! And you are so very welcome. Looking forward to hearing which recipe from the site you try next…!

  12. ALICIA says:

    I love this recipe. It was so simple and turned out delicious. I’ve been meaning to write a review as I made this on July 4th last summer. Because of the occasion, I added strawberries too for red white and blue! The ratio was 2 parts blueberries to 1 part strawberries. Everyone loved it. I will never look for another crumble recipe.

    • Renee Schettler Rossi says:

      Alicia, thanks so much for taking the time to let us know you love this crumble as much as we do! I am so with you on never needing to look for another crumble. And that topping is so incredibly versatile. My 13-year-old nephew inhales this when I make it with apple pie fixings instead of blueberry. (He calls it “apple stuff” and has been known to murmur this in his sleep.) I’ve also tried the crumble with a peach filling beneath the topping and had my mother-in-law begging me to make it again. Don’t think you can go wrong!

  13. Robyn says:

    Amazing recipe. Super easy. Everyone loved it. My mom even said it was one of the best things she has tasted in a while.

    • Renee Schettler Rossi says:

      Wonderful to hear, Robyn! We hear this from just about everyone who makes it, and we feel the same. In fact, my mother-in-law loves this so that when I visit her, I assemble small individual portions and then freeze them so whenever she craves dessert she can simply bake one. She’s always forlorn after she bakes the last one.

      • Jan says:

        Renee, when taking the crumble out of the freezer, do you need to thaw before baking or can you just pop it in the oven? If “popping,” what would the adjustments be?

        • Renee Schettler Rossi says:

          Jan, I go straight from freezer to preheated oven. I let it go until the crumble topping is golden brown and the filling is bubbling, and I confess that I’ve never paid exact attention to how much longer I let them in the oven. At least 10 minutes more. I’ve made her the blueberry crumble and also peach crumble and apple crumble and plum crumble, always using this crumble topping and either swapping in the fruit for the blueberries and easing up on the sugar a touch or simply using my favorite pie filling recipe for that particular fruit. Always turns out lovely even when first frozen.

  14. Penny Wolf says:

    The best recipe for a crisp or crumble. Delete all others. Serves 6 to 8? Must certainly be a typo.

    • Renee Schettler Rossi says:

      Hah! Penny, so funny you typed that, I always at least double the recipe (and, to be truthful, I usually triple or quadruple it).

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.


Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail