Blueberry Crumble
Our Blueberry Crumble is an easy dessert that’s perfect for any occasion. It’s made with fresh blueberries, sweetened with sugar, has a pinch of cinnamon, and is topped with a crunchy crumble topping. Enjoy as-is or with a scoop of vanilla ice!
This blueberry crisp is my favorite crisp recipe! Yes, I’m using the words “crisp” and “crumble” interchangeably. And, yes, I know they have a couple of subtle differences, but as long as it tastes good I’m not fussing too much over the small things.
Now, back to this blueberry crumble. I hope you’ll love it as much as I do. It’s full of plump blueberries, topped with a scaled down version of my crumble topping, and baked until bubbly and golden brown.
One of my favorite parts? It’s a smaller version, so you don’t need a big pan to bake it. There’s just enough for a small gathering or for leftover dessert for 3-4 days.
Looking for other dessert recipes? Try our homemade ice cream sandwiches, caramel apple dump cake, or strawberry shortcake recipes.
Storage:
Refrigerator: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freezer: Prepare the crisp just up to the point of baking. Cover with plastic wrap followed by aluminum foil, and freeze for up to 2 months. When ready to bake, remove the cover, and bake for an extra 20-30 minutes.
Can I use frozen blueberries?
Yes, but make sure to thaw and drain them first. You might need to add more cornstarch to compensate for the excess liquid released by frozen berries.
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Ingredients
For the Crisp Filling:
- 18 ounces fresh blueberries
- ½ cup granulated sugar, *See note
- 3 tablespoons cornstarch
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon ground cinnamon
For the Crumble Topping:
- ⅔ cup old-fashioned rolled oats
- 6 tablespoons unsalted butter, cold and cubed
- ¼ cup all-purpose flour
- ½ cup light brown sugar
- 3 tablespoons granulated sugar
- ⅛ teaspoon salt
- ¼ teaspoon ground cinnamon
Instructions
To Make the Filling:
- Preheat the oven to 350°F and lightly grease a 1 ½ – 2 quart baking dish.
- Combine the blueberries, sugar, cornstarch, lemon juice, and cinnamon. Transfer to the prepared dish.18 ounces fresh blueberries½ cup granulated sugar3 tablespoons cornstarch1 tablespoon freshly squeezed lemon juice½ teaspoon ground cinnamon
To Make the Topping:
- Combine all the topping ingredients in a medium bowl using a pastry cutter or your hands. The butter should be fully mixed in without any dry, sandy patches.⅔ cup old-fashioned rolled oats6 tablespoons unsalted butter¼ cup all-purpose flour½ cup light brown sugar3 tablespoons granulated sugar⅛ teaspoon salt¼ teaspoon ground cinnamon
- Sprinkle the crumble topping evenly on the filling.
- Bake for 30-35 minutes until the filling is bubbly and the topping is golden brown and crunchy.
- Serve warm with a scoop of vanilla ice cream.