- Blueberry crumble is an easy, comforting dessert that tastes like a warm hug and uses fresh or frozen berries.
- No special skills or equipment required; simple prep yields a jammy filling and crunchy golden topping.
- Key tips: add lemon for brightness, use cold butter for crunchy topping, preheat oven, and watch for bubbling edges.
- Versatile: vegan, gluten free, mixed berry, apple-blueberry, or peach variations and nutty or sugar-free options.
- Store refrigerated up to 4 days, reheat in a 350°F oven to crisp topping, or freeze unbaked for up to 3 months.
Last Updated on December 22, 2025 by Kenza
I’ll be honest—when I need a dessert that feels like a hug in a bowl, blueberry crumble is my go-to. It’s the kind of treat that checks all the boxes: sweet, juicy, buttery, warm, and incredibly simple to make. Whether I’ve just come back from the farmer’s market with a fresh pint of blueberries or I’m raiding the freezer on a Tuesday night, this crumble always delivers.
You don’t need to be a pastry chef to nail this one. No rolling pins, no dough-chilling, no stress. Just a bubbling layer of sweet-tart blueberries topped with a golden, crisp topping that’s somewhere between a cookie and a granola bar. It’s the dessert you make when you’re short on time but big on craving something homemade.
This blueberry crumble fits right into everyday life—serve it warm from the oven on a lazy weekend or spoon it cold over yogurt for a sneaky-good breakfast. The flavor? A burst of jammy berries with hints of lemon, cinnamon, and that dreamy brown sugar crunch on top. Pure comfort.
Table of contents
- Why I Keep Coming Back to This Blueberry Crumble
- How To Make This Recipe
- Tips to Make Your Blueberry Crumble Absolutely Perfect
- Variations You’ve Got to Try
- How to Serve This Crumble (and Make It Look Fancy)
- How to Store and Reheat Blueberry Crumble
- Fun Ways to Use Leftover Blueberry Crumble
- Frequently Asked Questions
- Wrapping It Up
Why I Keep Coming Back to This Blueberry Crumble
Let me tell you why this recipe has earned a permanent spot in my kitchen lineup (and why I think it’ll be in yours too):
- It’s incredibly easy: No fancy equipment, no complicated steps—just one bowl for the filling, one for the topping.
- It’s flexible: Use fresh or frozen blueberries, adjust the sweetness, or swap the topping for your own spin.
- It tastes like summer (even in winter): That burst of juicy berries under a crunchy golden blanket is just unbeatable.
- Crowd-pleaser alert: It’s a hit with kids, adults, and everyone in between. Bring it to a potluck or make it for Sunday dinner.
- Can double as breakfast: Honestly, top it with Greek yogurt and a drizzle of honey, and call it breakfast. I won’t tell.
Want to make it vegan or gluten-free? You totally can:
- Vegan option: Use plant-based butter or coconut oil in the crumble topping.
- Gluten-free swap: Sub in a gluten-free all-purpose flour and be sure to use certified GF oats.
This crumble is the dessert equivalent of your favorite worn-in sweater—warm, comforting, and always the right choice.
How To Make This Recipe
Blueberry Crumble Recipe
6
servings10
minutes40
minutes320
kcalA cozy, buttery blueberry crumble made with juicy berries and a golden oat topping. This easy recipe is perfect with fresh or frozen blueberries.
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Ingredients
- For the blueberry filling:
4 cups blueberries (fresh or frozen)
0.33 cup granulated sugar
1.5 tablespoons cornstarch
1 tablespoon lemon juice
0.5 teaspoon lemon zest
Pinch salt
- For the crumble topping:
0.75 cup rolled oats
0.5 cup all-purpose flour
0.5 cup brown sugar (packed)
0.5 teaspoon cinnamon
Pinch salt
6 tablespoons cold unsalted butter, cubed
Directions
- First, I preheat my oven to 375°F (190°C). You want it nice and hot so the berries bubble and the topping gets beautifully golden.
- Then I grab a medium mixing bowl and toss in my blueberries (about 4 cups). If they’re frozen, I use them straight from the freezer—no need to thaw. I add sugar (⅓ cup), cornstarch (1½ tablespoons), a bit of lemon juice and zest, and a pinch of salt. I give it a gentle stir until everything’s coated. That little bit of cornstarch helps thicken the juices into a luscious sauce as it bakes.
- Next up is the crumble topping. In another bowl, I combine rolled oats, flour, brown sugar, cinnamon, and a pinch of salt. Then I cut in cold butter using a fork or my fingers until the mix resembles crumbly, buttery clumps. If it looks like something between cookie dough and granola, you’ve nailed it.
- pour the berry mixture into a baking dish (an 8×8-inch works great) and sprinkle the crumble topping evenly over the top—making sure to get every corner.
- Into the oven it goes for about 35 to 40 minutes, until the top is golden brown and the edges are bubbling like crazy. I let it cool for at least 10 minutes before serving so the filling can set a bit (and so I don’t burn my mouth… again).
Notes
- You can use frozen blueberries—no need to thaw.
- If you like a thicker topping, double the crumble ingredients.
- Add a splash of vanilla to the filling for extra depth.
- For a nutty twist, add chopped pecans or walnuts to the topping.
- Store leftovers covered in the fridge for up to 4 days.
- Serve warm with ice cream, whipped cream, or even yogurt.
Nutrition Facts
- Calories: 320kcal
- Fat: 14g
- Sodium: 75mg
- Carbohydrates: 48g
- Fiber: 4g
- Sugar: 27g
- Protein: 3g
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Tips to Make Your Blueberry Crumble Absolutely Perfect
After making this blueberry crumble more times than I can count, I’ve gathered a few little tricks to take it from good to “can I have seconds?”
- Don’t skip the lemon: A bit of lemon juice and zest adds brightness and balance to the sweet berries.
- Use cold butter in the topping: This helps create those irresistible crunchy chunks in the crumble.
- Preheat your oven fully: A hot oven ensures the topping crisps up without drying out the filling.
- Watch for the bubbling: You’ll know it’s done when the edges are bubbling and the top is golden brown.
- Let it cool just a bit: It’s tempting to dive right in, but letting it rest for 10–15 minutes helps everything set up beautifully.
If you’re craving something chocolatey instead, this Texas chocolate pecan pie is rich, nutty, and totally indulgent. But when it’s blueberry season—or you need a dessert that feels a bit lighter—this crumble is the one.
Variations You’ve Got to Try
The beauty of a fruit crumble is how easy it is to make it your own. Here are a few fun spins on the classic:
Mixed Berry Crumble
Use a mix of blueberries, raspberries, and blackberries for a deeper berry flavor and beautiful color. You can even toss in strawberries!
Apple Blueberry Crumble
Add peeled, diced apples to the filling for more texture and a fall-inspired twist. Granny Smith or Honeycrisp work great.
Blueberry-Peach Crumble
This one screams summer. Fresh or canned peaches pair wonderfully with blueberries for a juicy, fragrant combo.
Nutty Crumble Topping
Add chopped pecans or almonds to the topping for a bit of crunch. It gives the crumble a nutty richness that’s so good.
Sugar-Free Version
Use a natural sweetener like monk fruit or maple syrup if you’re cutting back on sugar. You can also reduce the amount of brown sugar and let the berries shine.
How to Serve This Crumble (and Make It Look Fancy)
Blueberry crumble is one of those desserts that tastes amazing straight from the dish—but if you want to dress it up, here’s how:
- Scoop it into ramekins and top with a scoop of vanilla bean ice cream for a dinner-party-worthy treat.
- Serve it warm with whipped cream, crème fraîche, or a drizzle of heavy cream.
- Go breakfast-style with Greek yogurt and a sprinkle of cinnamon.
- Pair it with something savory: After a comforting bowl of lasagna soup or pillsbury chicken pot pie, this crumble is the perfect sweet ending.
How to Store and Reheat Blueberry Crumble
Got leftovers? Lucky you! Here’s how to keep them fresh:
- To store: Cover the crumble and keep it in the fridge for up to 4 days. The topping will soften slightly but still tastes great.
- To reheat: Pop it in a 350°F (175°C) oven for 10–15 minutes to revive the crisp topping. You can also microwave individual portions for about 30 seconds (though the topping won’t stay as crunchy).
- Freezing tip: You can freeze the unbaked crumble. Just wrap it well and freeze for up to 3 months. Bake directly from frozen, adding a few extra minutes to the cook time.
Fun Ways to Use Leftover Blueberry Crumble
This crumble is so good, I doubt you’ll have much left—but just in case:
- Crumble parfaits: Layer with yogurt and fresh fruit for a fun twist on breakfast or dessert.
- Topping for pancakes or waffles: Spoon warm crumble over fluffy stacks for a brunch-worthy upgrade.
- Ice cream sundaes: Add crumble to vanilla or lemon ice cream with a drizzle of blueberry sauce.
- Fold into muffin batter: Stir leftover crumble into muffin batter for a surprise center of berry goodness.
Frequently Asked Questions
Yes! You can prep the whole thing ahead and refrigerate it unbaked for up to a day. Or freeze it and bake straight from frozen—just add 5 to 10 minutes to the bake time.
Absolutely! I use them all the time. No need to thaw, just toss them with the sugar and cornstarch as usual.
Make sure you’re using cold butter, and don’t overmix it into a dough. You want crumbly chunks that bake up crisp.
Nope! Blueberries have thin skins that break down beautifully in the oven. No peeling required.
Great question! They’re super similar, but crisps often include nuts or more oats. Crumbles are usually simpler with just flour, sugar, and butter.
Definitely! Try apples, peaches, cherries, or a mix of berries. Just keep the ratios similar and adjust sugar to taste.
Wrapping It Up
Whether you’re hosting friends, looking for an easy dessert after dinner, or just want something warm and comforting, this blueberry crumble is your new best friend. It’s quick, customizable, and oh-so-delicious. And if you’re in the mood for something a little fancier, check out these chocolate covered strawberries next—they’re just as easy and always a hit.