Blueberry Crumble

This blueberry crumble, made with blueberries and a crisp oat topping, is simple, easy, and the best. Perfect for summer.

Blueberry Crumble

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.  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

  • Quick Glance
  • 15 M
  • 50 M
  • Serves 6 to 8
4.9/5 - 15 reviews
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  • 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 (4 oz), cut into cubes and softened just a little, plus more for the pie plate
  • Vanilla ice cream, preferably homemade


  • Prepare the oven and pan
  • 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.

Recipe Testers Reviews

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.

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!

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!

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!

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.

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.

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.

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.

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.


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      1. Hi Janet, hoping that Jeanette will weigh in and let us know how her gluten free version turned out. Please let us know if you try it.

  1. 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?

    1. 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!

      1. 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. : )

  2. 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.) :)


  3. 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!

  4. 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.

    1. 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…

    2. 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!

  5. 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!

  6. 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

    1. 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.

  7. 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!

    1. 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!

  8. 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.

  9. 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.

    1. 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!

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

    1. 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.

      1. 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?

        1. 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.

    1. Cory, the short answer is no. I’ve tried it. The crumble topping—which is spectacularly delicious in an oatmeal cookie sorta way—turns soggy and is a sad and pale comparison to what it is when the crumble is just out of the oven. What I do to save time when I’m serving this to a crowd is I make the crumb topping ahead of time and crumble it and freeze it in resealable plastic bags. Then just crumble it on the blueberry filling at the last minute and slide it straight in the oven. Also, we’re big fans of that crumble topping, so I usually double and, I confess, sometimes triple the amount in this recipe. Just because.

  11. Thank you so much for sharing this recipe. I’ve made it countless times for family and friends and everyone loves it. It’s wonderful warm, but it’s also delicious straight from the refrigerator the next day–not that there’s usually any left the next day! I was surprised to see vanilla extract as a topping ingredient, but it’s perfect, and helps to make this blueberry crumble outstanding.

    1. Janice, I feel exactly the same as you about this recipe. Everyone raves! So glad you’ve found it. Personally, I love the topping so much I double the amount I use for the amount of blueberry filling.

  12. A taste of summer in the winter utilizing frozen berries. I adjusted the crumble to 1/2 cup flour, a little over a half cup oats, and 1/3 cup butter. Simply delicious!!!!!!

  13. I made this !! It was just wonderful !! It was easy to put together and so good ! Thank you so much for the recipe!!

  14. This recipe was super easy to make and I followed the ingredients to a tee except I didn’t use as much sugar with the blueberries as they were already very sweet and I also added a little cinnamon to the crumble dough. I doubled the crumble recipe and generously topped the dish. I probably have less than half the crumble left for another crisp or recipe. I did add some grated lemon zest (probably 4 swipes of the microplane’s worth as well in addition to a generous squeeze from an end cut of lemon) to the blueberries. The salt in the crumble topping was predominant as I used sea salt and it was delicious. We served it out of deep bowls with generous scoops of vanilla ice cream. I want to make this again and incorporate sliced almonds. I’m going to Maine at the end of the week and could make this crumble topping and have it baked off with fresh blueberries on top of ice cream, Greek yogurt parfaits, and of course warm and bubbly per the recipe. Perfect recipe to honor blueberry season!

    1. Carlin, thank you so much for taking the time to let us know your tricks! We love it when readers make a recipe their own. Absolutely love it. Especially when they share what they do! Looking forward to hearing which recipe on the site you try next.

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