Ridiculously Easy Blueberry Crumble
- PREP 10min
- COOK 30min
- TOTAL 40min
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.
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
Directions
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.
- 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.
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