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A square image of blueberry crumble with a scoop of vanilla ice cream.
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4.81 / 62 votes

Blueberry Crumble

This blueberry crumble, easy to make with blueberries and a buttery oat cookie topping, is simple, easy, and the best blueberry dessert we can imagine. Simple and spectacular. Better make a double batch.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 287

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

US - Metric

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

    1. 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.
    2. Individual servings—To make individual servings, divvy the filling and crumble between ramekins and bake until bubbling and golden.
    3. 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.
    4. Frozen Maine blueberries—If using frozen Maine blueberries, do as in note 2, but reduce the flour to 1 tablespoon.
    5. 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

Serving: 1portion | Calories: 287kcal | Carbohydrates: 44g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 231mg | Fiber: 2g | Sugar: 30g