This easy blueberry crumble with perfectly cooked blueberries topped with a buttery oat crumble is high on our list of favorites. There’s no fancy equipment needed and you only need about 10 minutes of prep time! Jump to the Blueberry Crumble Recipe
Watch The Video
Our Secret for the Best Blueberry Crumble
The real secret to our blueberry crumble is in the topping. We use melted butter (or melted coconut oil for a vegan crumble). Most often when looking at the method for making blueberry crumble, you are asked to process or smoosh cold butter into the other crumble ingredients.
In our recipe, we quicken the process and simply stirring in melted butter. Not only is this quicker and less messy, it makes for a much better crumble topping.
By using melted butter, all of the flour and oats are coated in buttery goodness, which helps them stay put on top of the blueberries. After baking, the topping is made up of golden brown crumbles with just enough crunch to stand up to the dreamy blueberry filling below.
We use this same method when making these easy baked apples and our favorite apple crisp recipe.
Note: Choosing whether to call this a blueberry crumble or blueberry crisp was tricky. Both desserts are similar and from what I found online, crumbles might not always include oats (although my Mom always called this type of dessert a crumble). This topping looks like crumbles on top of the berries and crumbles when you dig in after it has been baked, which is why we went with crumble ?
Keep the filling simple
We keep the filling simple and only add a touch of flour to help thicken the blueberry juices, a little sugar, a pinch of salt, and when we have it on hand, a squeeze of fresh lemon juice.
When I don’t have lemon in the kitchen, I simply add a tablespoon of water, which helps moisten the flour before baking in the oven.
As I mentioned above, I typically keep this dessert simple, but there are some really delicious variations you can make.
Add a variety of berries to make a berry crumble.
Substitute blueberries for other berry varieties. Since they may have a different sugar content, it’s a good idea to taste the berries you plan to use before adding sugar to the filling. Gooseberries, for example, are much more tart and might need a bit more sugar to balance things out.
Add other fruits like sliced peaches, apples or pears.
Make a spiced crumble topping with 1/2 teaspoon of cinnamon and a pinch of nutmeg.
Add nuts to the crumble topping. I especially love almonds and blueberries together.
Make ahead tips
Blueberry crumble will last in the refrigerator 3 to 4 days and can be frozen up to a month. I prefer to freeze the crumble before baking and then cover very well so it is airtight.
When I’m ready to bake, I simple bake from frozen until the filling is bubbling and the topping is golden brown (40 to 60 minutes). You can also freeze the crumble in small freezer/oven-safe ramekins and then bake those (these will take slightly less time to bake).
More easy desserts
- Easy Apple Crisp
- Simple Fresh Strawberry Pie
- Easy Homemade Blueberry Pie
- Buttery Lemon Blueberry Cake
- Easy Peach Cobbler with Biscuit Top
Ridiculously Easy Blueberry Crumble
This easy blueberry crumble with perfectly cooked blueberries topped with a buttery oat crumble is high on our list of favorites. There’s no fancy equipment needed and you only need about 10 minutes of prep time. Before adding sugar to the filling, taste your berries. If they are already sweet, you might want to hold back on how much sugar you add.
Watch Us Make the Recipe
You Will NeedFor the Filling
24 ounces (about 2 pints) fresh blueberries
2 to 4 tablespoons sugar, see notes
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice or use water
Pinch fine sea saltFor the Crumble Topping
3/4 cup (100 grams) all-purpose flour
3/4 cup (65 grams) old-fashioned rolled oats
1/2 cup (100 grams) sugar, try combining 1/4 cup brown sugar + 1/4 cup granulated sugar
1/2 cup (115 grams) butter, melted (1 stick) or substitute 1/2 cup melted coconut oil
1/8 teaspoon fine sea salt
- Make Filling
1Heat oven to 375 degrees Fahrenheit.
2Add blueberries, lemon juice, 2 tablespoons of flour, sugar, and pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). Toss well until combined.
- Make Crumble Topping
1Combine flour, oats, sugar, and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly.
2Sprinkle over blueberry filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)
- Bake Crumble
1Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. Cool 10 minutes, and then serve.
Adam and Joanne's Tips
- Gluten-free blueberry crumble: Use you favorite store-bought gluten-free flour blend instead of the all-purpose flour called for above.
- Use whole wheat flour: Replace the all-purpose flour with an equal amount of whole wheat flour or use white whole wheat flour.
- Reduce the sugar: The sugar needed depends on how tart your blueberries are. We love the crumble to be slightly tart, so reducing the sugar mixed with the blueberries as well as in the topping is an option. (I usually add the smaller amounts suggested above.)
- Using frozen blueberries: Thaw frozen blueberries and drain them of excess liquid before using in this recipe.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We assumed 2 tablespoons of sugar for the filling.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
So easy and taste great…
Best and easiest recipe for blueberry crumble! This is too easy to make and I’m making it way too much. Thank you!
I made this for the first time for my family & it was absolutely out of this world!! Delicious!! Thanks!!
Basic recipe desperately needed cinnamon in the topping to set off the berries.
This was just amazing! I have made it multiple times and every time I get rave reviews. Thank you, Thank You, THANK YOU for sharing it!
This topping is so good and so easy. It’s crispy but melts in your mouth. A Keeper, for sure. Blueberries were good as well, but I didn’t have quite enough. The lemon juice gave a little sharpness to counter the butter & sugar in the topping. I’m going to write this recipe down now before I forget where I found it.
I’ve been doing this over and over again! Its amazing and could be done with variety of fruits. So good thanks Adam and Joanne! By the way I love you calming voice Joanne, its so therapeutic and different than other wild bloggers. Keep up the good work! AJ.
This recipe is crazy easy & wonderful. The oatmeal, crunchy fabulous topping is a revelation! Using melted butter makes the process so darn quick. I have made this as written with blueberries, but also with any number of fruit variations. For a fast & delicious dessert I highly recommend this.
My 8 year old loves to make this recipe for dessert so much, that he decided to make it for our county fair. Sure enough it was chosen as one of the best recipes and will be going to the state fair. Thank you for such a “ridiculously easy” award winning dessert!
Went a little overboard picking blueberries and came across this recipe to use some of them up. The first thing that got my attention was “ridiculously easy” – and it was! I used 4 tbsp of sugar in the filling and the mixture of granulated and brown for the crumble. So yummy!
I made this today using gluten free flour, and I used half brown sugar and regular sugar in the topping. Everyone at book club loved it!
“Ridiculously Easy” is a perfect name. I literally assembled this before my pasta was done cooking for dinner. Like another reviewer commented, this is better than pie and WAY easier. Added sliced almonds to the crumble, which added a great crunch and flavor. This was a huge hit with my family. Can’t wait to try it with apples or strawberries.