Blueberry Crumble Recipe
A blueberry crumble recipe is one of those timeless desserts that feels comforting, familiar, and endlessly adaptable. It’s quick to throw together, only needs a handful of pantry staples, and works with either fresh or frozen blueberries.
Ingredients
- For the Blueberry Filling
- 4 cups fresh blueberries or frozen blueberries, no need to thaw
- 1/2 cup granulated sugar adjust based on sweetness of berries
- 1 tablespoon purpose flour or cornstarch, helps thicken juices
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- For the Crumble Topping
- 1 cup rolled oats
- 3/4 cup purpose flour
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon optional, for warmth
- 1/2 cup unsalted butter melted and slightly cooled
- Optional Garnishes
- A scoop of vanilla ice cream
- A dollop of whipped cream
Instructions
- Preheat oven: Set your oven to 350°F (175°C). Grease a medium baking dish with butter or nonstick spray.
- Make the filling: In a large bowl, combine blueberries, sugar, flour, lemon juice, zest, and vanilla. Toss until berries are coated. Spread evenly in the baking dish.
- Prepare the topping: In another bowl, mix oats, flour, brown sugar, granulated sugar, salt, and cinnamon. Pour in the melted butter and stir until crumbly and well-coated.
- Assemble: Sprinkle the crumble topping evenly over the blueberries. Don’t press it down—leave it loose and crumbly for texture.
- Bake: Bake for 40–45 minutes, until the top is golden brown and the blueberry filling is bubbling up around the edges.
- Cool slightly: Let sit for 10–15 minutes before serving (the filling will thicken as it cools).
Notes
- Use room temperature butter for mixing: Melted butter helps create clumps, but don’t pour it in hot or it can melt the sugars too much.
- Don’t skimp on lemon juice/zest: It brightens the blueberries and keeps the filling from being overly sweet.
- Bake until golden brown: If the top looks pale, it’s not done yet. Keep baking until the topping is crisp and golden.
- Avoid soggy crumble: If using frozen blueberries, toss them with flour or cornstarch to absorb extra liquid.
- Rest before serving: The crumble filling thickens as it cools. Serving too soon may make it soupy.