Hello Beautiful People! Ive been craving this Blueberry crumble for a year and finally made it! There’s something about the scent of bubbling blueberries and warm cinnamon wafting through the kitchen that instantly brings me back to childhood summers. Whether we picked the berries ourselves or grabbed a fresh pint from the farmers’ market, blueberry crumble was always the sweet reward at the end of the day. This blueberry crumble recipe is everything you want in a summer dessert: juicy fruit filling, a golden, buttery oat topping, and just the right balance of sweet and tart. It’s easy to make, comes together in under an hour, and pairs perfectly with a scoop of vanilla ice cream.
Why You’ll Love This Blueberry Crumble
No mixer required – just a few bowls and a spoon.
Naturally sweet and fruity – a great way to use fresh or frozen blueberries.
Make-ahead friendly – even better the next day (if it lasts that long).
Customizable – swap in other berries or add nuts for crunch.
Blueberry Crumble
Ingredients
For the filling:
- 4 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the crumble topping:
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar light or dark
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
Instructions
Preheat & Prep
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch (or similar) baking dish.
Make the Filling
- In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, vanilla, and salt. Stir gently until the berries are evenly coated. Pour the mixture into your prepared baking dish.
Mix the Crumble Topping
- In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Drizzle in the melted butter and stir until the mixture becomes crumbly and moist.
Assemble and Bake
- Sprinkle the crumble topping evenly over the blueberries. Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling.
Cool Slightly and Serve
- Let the crumble cool for about 10 minutes before serving. Enjoy warm with a scoop of vanilla ice cream, whipped cream, or just as is!
Tips & Variations
Frozen berries? No problem. No need to thaw — just add an extra teaspoon of cornstarch.
Want it gluten-free? Substitute almond flour or your favorite GF blend.
Add texture: Toss in 1/4 cup chopped pecans or almonds to the topping for crunch.
Lemon zest in the filling gives it a bright, zippy flavor boost.
Storing & Reheating
Store leftovers in the fridge for up to 4 days. Reheat individual portions in the microwave, or warm the whole dish in a 300°F oven until heated through.
There you have it — a simple, soulful blueberry crumble that hits all the right notes. Whether you’re baking for a crowd or just craving something sweet on a quiet evening, this crumble is sure to satisfy.
Let me know in the comments if you try it, or share your favorite fruit crumble combinations!
