Easy Blueberry Crumble
- PREP 10min
- COOK 30min
- TOTAL 40min
This easy blueberry crumble, with perfectly cooked blueberries topped with a buttery oat crumble, is out of this world. No fancy equipment is needed, and you only need about 10 minutes of prep time.
You Will Need
Blueberry Filling
1 ½ pounds (680g) fresh blueberries, about 2 pints
2 tablespoons (24g) sugar, or more to taste
2 tablespoons (18g) all-purpose flour
1 tablespoon (15ml) fresh lemon juice or water
Pinch fine sea salt
Crumble Topping
3/4 cup (100g) all-purpose flour
3/4 cup (65g) old-fashioned rolled oats
1/2 cup (100g) sugar, try a mix of brown sugar and granulated sugar
1/2 cup (115g) butter, melted, 1 stick
1/8 teaspoon fine sea salt
Directions
Preheat the oven to 375°F (190°C).
Add the blueberries, lemon juice, 2 tablespoons of flour, 2 tablespoons of sugar, and a pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). Toss well until combined.
In a medium bowl, combine the flour, rolled oats, 1/2 cup of sugar, and 1/8 teaspoon of salt in a medium bowl. Add the melted butter, then stir until the butter has moistened all the flour and the topping is crumbly.
Sprinkle the crumble topping over the blueberry filling. I use my hands to do this. As I sprinkle, I press the crumbles together to create larger clumps of topping.
Bake until the juices thicken, and the topping turns light golden brown, 25 to 35 minutes. Cool for 10 minutes, and then serve.
Adam and Joanne's Tips
- Frozen blueberries: Thaw frozen blueberries and drain them of excess liquid before using in this recipe. Use a little more frozen blueberries than fresh (about 1 ¾ is pounds)
- Sugar: Before adding sugar to the filling, taste your berries. If they are very tart, add 1 to 2 more tablespoons of sugar to the blueberry filling.
- Gluten-free blueberry crumble: Use your favorite store-bought gluten-free flour blend instead of the all-purpose flour called for above. Make sure your oats are certified GF.
- Vegan blueberry crumble: Use plant-based butter or coconut oil.
- Storing: Homemade blueberry crumble lasts in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 1 month.
- Make ahead: Follow our recipe, but do not bake the crumble. Instead, wrap it well with foil (I double-wrap) and freeze for up to 1 month. When ready to bake, bake the crumble from frozen until the filling is bubbling and the topping is golden brown (40 to 60 minutes).
- The nutrition facts provided below are estimates. We assumed 2 tablespoons of sugar for the filling.