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- TL;DR (Quick-Answer Box)
- Why This Recipe Works
- Notes on Ingredients
- Visual Step-by-Step Guide: Blueberry Crumble
- Shortcuts & Variations
- Your Blueberry Crumble Questions Answered
- Pro Tips
- What to Serve with Blueberry Crumble
- Storage & Reheating
- More Great Crumble Recipes
- Share Your Crumble Story
- Blueberry Crumble Recipe
- Recipe Testers’ Reviews
TL;DR (Quick-Answer Box)
- What it is: A stunning blueberry crumble featuring a fresh fruit filling baked under a buttery + crisp oat cookie-like topping.
- Why you’ll love it: A spectacular and crowd-pleasing dessert that’s simple, quick, and ready in under an hour for any occasion.
- How to make it: Toss blueberries with sugar + flour, toss them into a pie plate, mix flour, brown sugar, quick oats, and BUTTER! into a crumble, top the berries, and bake until bubbly, blue, and sassy.
This crumble recipe with its oatmeal cookie topping and simple burbling blueberry filling that’s not too sweet and not too tart is exactly what you bring to a backyard bash when all you want is mad-crazy gratitude and an empty dish to take home.
It’s simple. It’s easy. And it’s the most crowd-pleasing summer dessert in our repertoire. One taste, and I think you’ll understand. Kindly note it also functions admirably as breakfast when topped with vanilla ice cream, which is essentially oatmeal with fruit and milk, yes?!
Featured Review
Loved it!!! I followed the recipe exactly as written and had to make it again the next day as there weren’t any leftovers!
Nancy W.
Why This Recipe Works
This blueberry crumble may look simple (hint: it is!), but its success comes down to a few key details. First, quick-cooking oats in the topping. They create a wonderfully tender topping with a delicate crunch, avoiding the heavier chew of old-fashioned oats. The most important technique is using butter that is softened but still cool. This ensures the topping doesn’t melt into a greasy paste but instead bakes into distinct, cookie-like clumps.
Tossing the blueberries with flour is a simple but vital step that creates a bubbling, jammy filling that’s never watery, while a final spritz of fresh lemon juice balances the sweetness, resulting in a knock-’em-dead dessert every time.
Notes on Ingredients
- Fresh blueberries—If blueberries aren’t in season and you have a stash of frozen ones in your freezer, feel free to substitute.
- Quick-cook oats—Quick-cooking oats are the secret to this topping’s tender, delicate crunch. If you only have old-fashioned rolled oats, pulse them a few times in a food processor for a very similar texture. Using them whole will still be delicious, but will result in a chewier, more rustic topping.
- Lemon juice—The amount of juice you use will depend on how tart your blueberries are. I recommend using freshly squeezed lemon juice.
- Unsalted butter—This recipe calls for unsalted butter to give you complete control over the seasoning. If salted butter is all you have, simply reduce the added kosher salt in the topping to 1/4 teaspoon to ensure a perfectly balanced flavor.
Visual Step-by-Step Guide: Blueberry Crumble
- Heat the oven to 375°F. Brush a pie plate really well with butter.
- Mix the blueberries with the flour, sugar, and salt, then spritz with the lemon juice.
- Dump the filling ingredients into the prepared pie plate. Arrange in an even layer in the pie plate.
- Combine the flour, oats, sugar, vanilla, and salt. Add the butter, and use your fingers or a pastry cutter to mix until well combined.
- Continue squeezing the crumble until it no longer looks floury.
- Evenly dot the fruit with clumps of topping. Bake until bubbling and the topping is golden brown. Cool slightly before serving with ice cream.
Shortcuts & Variations
Using This Topping on Other Fruits
This buttery oat topping is incredibly versatile and works beautifully on other fruits. For guaranteed success, we recommend using the filling instructions from one of our other thoroughly tested recipes:
- For a classic fall dessert: Apple Crumble recipe.
- For a holiday-themed sweet: Pear-Cranberry Crumble
- For a sweet-tart spring treat: It’s perfect on our Strawberry Rhubarb Crumble.
Spice It Up or Add a Crunch
Feel free to mix in a 1/2 teaspoon of cinnamon for warmth, 1 teaspoon of orange zest for a more complex citrus note, or a 1/2 cup of chopped pecans for a welcome crunch when you combine the dry ingredients for the topping.
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Your Blueberry Crumble Questions Answered
Wild blueberries (like those from Maine) are smaller and have tons less water and thicker skin than their larger, cultivated cousins. This means they release less juice that thickens more when baked. When I use Maine blueberries (fresh or frozen), I use 1 tablespoon of flour rather than the 2 tablespoons stated in the recipe.
Pro Tips
- Cold berries don’t weep 😭
If making this with frozen blueberries, don’t thaw them. Toss them in the flour-sugar mixture, and bake an extra 5 minutes. - Make your crumble ahead
You can prepare the crumble topping up to 3 days in advance and store it in an airtight container in the refrigerator. You can also freeze the unbaked crumble topping for up to 3 months. - The secret to a perfectly clumpy topping
For that coveted, cookie-like crumble, make sure your butter is softened but still cool—around 65°F (18°C). If it’s too warm or melted, the topping can turn into a greasy paste instead of forming those irresistible clumps. - Let the berries be your guide
Not all blueberries are created equal. Before you start, taste a few. If they’re particularly sweet (lucky you!), feel free to reduce the sugar in the filling by a tablespoon or two. This little step ensures your crumble is perfectly balanced every single time.
What to Serve with Blueberry Crumble
While this crumble is guaranteed spectacular on its own, serving it with a creamy counterpoint takes it over the top.
- Vanilla Ice Cream: The classic choice for a reason. The cold, creamy vanilla melts into the warm, bubbly fruit for a perfect contrast.
- Whipped Cream: A simple, unsweetened or lightly sweetened whipped cream adds a lovely lightness.
- Crème Fraîche: For a sophisticated, tangy alternative that cuts through the sweetness of the crumble.
- Cinnamon Gelato: Leans into the cozy, comforting nature of the dish with a touch of warm spice.
Storage & Reheating
Room Temperature: Leftover crumble can be stored at room temp, loosely covered, for up to 2 days. This is best for maintaining the texture of the topping.
Fridge: Cover the crumble and refrigerate it for up to 5 days. Take note: The topping will soften a bit in the fridge.
Freezer: You can freeze the baked and cooled crumble for up to 3 months. Wrap it tightly in plastic wrap and then a layer of foil. Thaw overnight in the refrigerator before reheating.
Reheating: To revive that just-baked crispness, warm the crumble in a 350°F (175°C) oven for 10 to 15 minutes, or until the filling is bubbly and the topping is fragrant. Whatever you do, don’t microwave! It’ll make the topping steamy, even pasty, rather than crisp.
More Great Crumble Recipes
Share Your Crumble Story
Did this blueberry beauty make it to your picnic table, potluck, or breakfast plate? Leave a review, a star rating, and—if you’re feeling extra sweet—a photo of your masterpiece in the comments below. I read every single one.–David
Blueberry Crumble
Ingredients
For the blueberry filling
- 12 ounces (about 1 pint) fresh blueberries, (If using frozen blueberries, see note #2 and #3)
- 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 (4 oz) unsalted butter, cut into cubes and softened just a little, plus more for the pie plate
For serving
- vanilla ice cream, preferably homemade
Instructions
Prepare the oven and pan
- Crank 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
- Nibble a blueberry or three to determine how sweet or tart it is. Toss the 12 ounces (about 1 pint) fresh blueberries with the 1/2 cup granulated sugar, 2 tablespoons all-purpose flour, 1 to 2 tablespoons lemon juice, and 1/4 teaspoon kosher salt, adjusting the amount of lemon juice according to the relative sweetness or tartness of the berries. Dump the berries into the pie plate.
Make the crumble topping
- In a large bowl, stir together the 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, and 1/2 teaspoon kosher salt.
- Blend in the 1 stick (4 oz) unsalted butter, using your fingertips or a pastry cutter, and mix until well combined. Crumble the topping over the berries in clumps of varying sizes.
- 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 vanilla ice cream plopped on top or on the side or wherever you choose.
Notes
-
- Use unsalted butter—This recipe was developed with unsalted butter. If you only have salted butter, reduce the added kosher salt in the topping from 1/2 teaspoon to 1/4 teaspoon to avoid a salty crumble.
- Individual servings—To make individual servings, divvy the filling and crumble between ramekins and bake until bubbling and golden.
- Using frozen berries?—If making this with frozen blueberries, toss them in the flour-sugar mixture straight from the freezer and bake for an additional 5 to 10 minutes.
- Frozen Maine blueberries—If using frozen Maine blueberries, do as in note 2, but reduce the flour to 1 tablespoon.
- Storage—Leftover blueberry crumble can be stored at room temperature, loosely covered, for up to 3 days. (Ha! Like it will last that long.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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’ve ever made.
The easy-to-prepare crumble topping 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’s 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!
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.
If you want a dessert that’s 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 gelato.
The recipe works as-is. No need for any changes. The lemon juice brings a nice brightness to the richness of the dessert. 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!
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.
If you have sweet-toothed friends and family, then this would be great for them. Although my niece and others loved it, this was too sweet for my tastes. If I made it again for myself, I’d leave out some of the sugar.
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.
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. And it in no way stopped this from being a winner.
The finished product is excellent, even without ice cream.
The blueberry crumble recipe worked very well. I’d like to substitute crushed pretzels for the oats and take out the salt.
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!
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!
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.
Dottie, why on earth are you coming to our house this summer for a visit. I should be going to yours. That sounds fantastic!
You have a bigger kitchen to mess up!
Ha! Well, then, come on down.
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!
Hi, April. Let me know what you think. (Oh, and the recipe calls for lemon juice, but I think the addition of lemon zest would be tremendous.)