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
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
Watch Us Make the Recipe
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
Don’t Miss Our Latest Recipes
Green Chile Chicken Quesadillas
How to Make Tender Juicy Meatballs
Our Favorite Chocolate Cupcakes (Naturally Vegan)
Ridiculously Easy Bean Salad
Chimichurri Cauliflower Steaks
Lentil Soup with Lemon and Turmeric
Tour Our New Kitchen
“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.
I’d like to make this for an upcoming party. I plan to assemble, freeze now, then bake the morning of the party. If I use frozen blueberries, do I still need to thaw them first? Should I add extra flour as frozen berries tend to produce more juice than fresh? Can I freeze with the crumble on top or should it be added just before baking? Thank you.
Hi Natasha, Great questions! I’ve never done exactly what you plan to do before, so I can only give you my best guess as to what to do here. The reason we ask that you thaw frozen blueberries first is because they release a lot of extra liquid, which means that the crumble will be too wet. To get around this, you could try adding a little more flour (as you suggested) or thaw the berries, make the crumble (with the topping), and then freeze for later. I hope that helps!
Super yummy! I added some sliced almonds, will definitely make again.
Made this last night with fresh blueberries from the Farmer’s Market. It was simple and FABULOUS!! I was just a tad short of the 24 ounces of blueberries so I added a handful of chopped strawberries. I also substituted 2/3 of the oatmeal in the crumble topping with vanilla Honey granola. It’s so good! I think you can make this topping and fruit combination in many different ways and I intend to try them all! Thanks for sharing.
Every time I make this, people ask for the recipe, make it, and then pass it on! Superb! Fresh, and soooo delicious with a little vanilla ice cream.
Thank you for the metric measurements! Makes everything even simpler. I’m make this in a couple hours.
I made this for a pot luck using fresh blueberries. My berries were sweet so I cut back on the sugar. The crumble turned out beautifully! The topping is so buttery, a little crunchy and delicious. This was a hit at the party and so easy to make. Definitely a recipe to keep for a quick dessert. Especially if you need something at the last minute.
I made this with blueberries and strawberries for a party yesterday. It was a huge hit!! I used gluten free flour and no one could tell the difference. It was so delicious. The topping was crunchy and full of flavor and the berries were highlighted so well. This recipe is so easy to make a real crowd pleaser. We served it with vanilla ice cream. Yum!
Absolutely delicious. I got so many compliments on this crumble. So many recipes the ingredients overpower the berries but this one is just perfect!!
This was very quick and easy to make. I added a couple of peaches as I had some and was using a bigger dish than specified. The melted butter really makes the crumble topping so crunchy. I used the combo of brown and white sugar which also gives it some extra crunch.
No worries about storing it as it went very quickly at dinner! I will try this topping on all my crumbles now!
Delicious. I have made this twice now and will keep making it all season. Better than pie and way faster. I make more of the crumble, about 1.25 the amount, because we like extra cookie.
I had some blueberries in the fridge that weren’t as sweet as I liked so I made this crumble. It was simple to make. I used a bit more crumble mix. It is so delicious that it is already half gone. Thank you for this recipe. I appreciate it.
This was SO good. I’ve tried various recipes and this is now my favorite! I went with only 2 TB of sugar in the berries and there was plenty of sugar in the topping for it to be sweet.
How should you store leftovers? This was SOO good!
Hi Cassie, So glad you enjoyed the crumble! You can store in the fridge for a few days or freeze for up to three months.
I LOVE fruit pies and this was better than any I’ve ever had and much easier to make, which is a huge bonus. I had some almonds and cashews, so crushed and added about a half cup to the crumb topping, along with some cinnamon and a dash of nutmeg. I also used unmelted smart balance instead of butter. Just made sure to mix very well by hand. It worked out just fine. I used mostly blueberries with a little diced strawberry. DE-LIC-IOUS! I plan to make this again with more strawberries and also want to try a peach/berry combination. THANKS FOR MY NEW FAVORITE DESSERT RECIPE!