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! Jump to the Blueberry Crumble Recipe or watch our quick recipe video showing you how we make it.
Watch us make the recipe
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.
Variations
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
- PREP
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.
Makes 8 servings
You Will Need
For the Filling24 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 salt
For the Crumble Topping3/4 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
Directions
- Make Filling
- Make Crumble Topping
- Bake Crumble
Heat oven to 375 degrees Fahrenheit.
Add 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.
Combine 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.
Sprinkle 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 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
Nutrition Per Serving: Serving Size 1/8 of the dish / Calories 289 / Total Fat 11.9g / Saturated Fat 7.3g / Cholesterol 30.4mg / Sodium 75.5g / Carbohydrate 43.6g / Dietary Fiber 3.2g / Total Sugars 24.2g / Protein 3.1g
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I’ve made this twice.It’s yummy both times. I added the cinnamon and nutmeg to the crumble. Also I had stone ground oatmeal in the house.It worked great.We liked the texture it gave the crumble. We served it with a little vanilla ice cream.
Great recipe! I loved the texture of the crumble and the juicy flavour of the filling.
I tried corn starch instead of flour in the filling and it worked well.
My wife recently picked a bunch of alaskan blueberries and I’ve made this recipe three times in about a week. People can’t get enough of it. My wife’s family aren’t dessert people and they absolutely destroyed this pie. Used the lesser amounts of sugar(white/brown), cinnamon in the topping, and lemon or lime juice in the filling. Going to try some shredded coconut in the topping when I inevitably make this again.
Your recipe for Blueberry Crumble is absolutely delicious! I can’t stop eating it. So healthy and so good and easy! Thank you so much for sharing this wonderful recipe.
This is so delicious quick and simple! It’s a wonderful dessert or breakfast.
This was easy and delicious but I did add a scant bit of salt to the crumble mix and also added some nutmeg just because I like it in baked goods. Made a difference!
Super easy and delicious! I did the brown/ white sugar mix option. I used blackberries, raspberries, blueberries, and sliced strawberries. I also added walnuts to the topping. Turned out perfectly sweet and tart. Amazing on top of French vanilla ice cream 🙂
Picked fresh blueberries the other day & decided to try this recipe instead of making a pie. Glad I did because it was wonderful & easy. Made it for my neighbor a few days later & they loved it too. Thanks for sharing your recipe.
This was so easy and delicious, I added two chopped green apples to the blueberries and 1/2 cup desiccated coconut to the crumble with slivered almonds on top.
Wonderful, easy recipe! Great for the budding chef! Made me have confidence in cooking again
I added 2 cups of rhubarb (I love a lot of fruit in my crisps) and it was perfect. I’d imagine 1/2 c. of surge would have been too much without the rhubarb.
Made this today it is so easy to make, tso very good, we loved it. Very yummy
Linda
This is such a tasty easy recipe, thank you! I decided to try 1/4 granulated sugar and 1/4 date sugar in the crumble, and it added a nice earthy flavor. I also added sliced almonds on top for some extra crunch. Scoop it on top of some vanilla ice cream, yum!!
Absolutely delicious. And so easy.
Just made the blueberry crumble,used gluten free flour, and fresh picked berries. So tasty, we added some ice cream….mmmmm. Thanks for such an easy recipe ?
The recipe looks delicious, but has more sugar than I like to hav have in my cooking. Any way to decrease the amount of sugar in the crumble or is there a a substitute??
Absolutely. The sugar is there for sweetening the crumble so if you have sweet blueberries to start with you can probably get away with no sugar in the blueberry mixture and then reduce the sugar in the topping by a bit.