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.
More Crisp Recipes You May Love
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.
