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

Scooping out blueberry crumble from a serving dish.

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.

Adding crumble topping to blueberries.

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.

Scooping out a serving of baked blueberry crumble.

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.

Blueberry Crumble with a topping made from flour, butter and oats.


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

Ridiculously Easy Blueberry Crumble

  • PREP
  • COOK

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

Watch Us Make the Recipe

You Will Need

For 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 salt

For 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
  • 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.

    • Make Crumble Topping
    • 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 Crumble
      • 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
AUTHOR: Adam and Joanne Gallagher

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75 comments… Leave a Comment
  • Deb July 28, 2021, 3:35 pm

    Loved this ridiculously easy blueberry crumble I baked it for 35 minutes then to brown lightly put it under the broiler for 2minutes to brown a tiny bit more. It’s gorgeous & delicious. Thank you for the recipe and your newsletter l!

  • Tanya Holk July 26, 2021, 12:08 pm

    I made this two days ago, and it’s gone already. It was so delicious. You can’t go wrong with this berry and crumble combo. Thank you for an easy and fabulously delicious recipe!

  • LindaPNW July 25, 2021, 6:47 pm

    Love this quick and easy recipe ! I use coconut sugar and coconut flour as well as gf oats; water v lemon and pasture raised butter; I always forget to add cinnamon; I’ll have to try this; I cut back on sugar the 2nd time I baked it (its in the oven now) as it was too sweet for me. this is sooo yummy; it is only me and I had no issue eating it all in a couple days. I have company tomorrow so I’m looking forward to sharing. I only had a pint of blueberries the first time and it was still great !

  • Ania July 25, 2021, 2:14 pm

    I attempted to make crumble blueberry pie for years with no success 🙁 just yesterday scrambled across this recipe giving one more chance and it was THE BEST crumble blueberry pie ever! Perfect and crunchy with every bite! My family was speechless how good it was ! Thank you for this fabulous recipe!

  • Linda July 17, 2021, 10:18 am

    This blueberry dessert was absolutely delicious. 2 tbsp of sugar was perfect and the brown sugar/ white sugar combo gave just the right balance for the topping. Thank you!

  • Megan July 11, 2021, 7:45 pm

    Just made this tonight after receiving three pounds of blueberries from a food box program in our town. It was absolutely PERFECT! Thank you so much for this recipe!

    • Dorothy Wolgamott July 14, 2021, 3:17 pm

      Wow!That was the Best blueberry crisp I have ever ate!! It was so simple to make. I used frozen blueberries

  • Gian July 7, 2021, 9:44 am

    This was SO GOOD and SO EASY. The crumble topping was delicious and the blueberries were perfection. I do recommend adding cinnamon to the crumble, it makes it SO MUCH MORE flavorful.

  • Marissa Marcantonio July 5, 2021, 10:21 pm

    Yum ! Made this for 4th of July and it was a huge hit ! My daughter is requesting peaches next. If I sub peaches instead of blueberries , would I bake the same amount of time? Thanks!Marissa

    • Joanne July 6, 2021, 3:22 pm

      Hi Marissa, We are thrilled you enjoyed the crumble. Peaches would be lovely. You should not need to adjust the timing.

  • Judie July 5, 2021, 7:16 pm

    This has to be the best and easiest, quick dessert that is perfect for anytime, anyplace, anyone! Simple ingredients and oh man, when blueberries are in season (right now) I’ve whipped this delectable dessert up at least 6 times and making one right now for a potluck at work tomorrow. Thank you for this amazing recipe!

  • Judy June 27, 2021, 8:45 pm

    Hi! If I double this recipe for a larger crowd will it fit in a 9×13 or will I need a larger baking dish? Also, would you recommend doubling the topping? Thank you!

    • Adam July 2, 2021, 2:40 pm

      For a 13×9 baking dish we recommend doubling the entire recipe.

  • Marylee June 19, 2021, 12:25 pm

    Making this for my non-chocolate loving husband for fathers day dessert.

  • Natalie June 6, 2021, 7:04 pm

    Made this and its,amazing.so good. Thanks

  • Robert June 5, 2021, 6:45 am

    Do you have hardcover book for recipes?

    • Adam June 5, 2021, 1:48 pm

      Not yet. We hope to have one soon 🙂

  • Carol April 24, 2021, 7:18 am

    This was delicious. I used defrosted blueberries, which I drained as directed. The blueberries already tasted sweet with a bit of tartness, so I just put some of the blueberry juice back in instead of lemon juice and omitted the sugar altogether from the blueberry filling. I also used fine whole meal baking flour throughout as suggested in the optional section, and the crumble was lovely.

  • SherA March 21, 2021, 5:28 pm

    I didn’t have any fresh blueberries, but I had a tin of blueberry pie filling, so I added some lemon juice to it, made the crumble with less sugar and added lemon rind to the crumble. Scrumptious. With a dollop of vanilla ice cream, divine.


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