Name: Blueberry Crumble Recipe: Juicy, Buttery
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 6 cups fresh or frozen blueberries; ½ cup granulated sugar; 2 tbsp cornstarch; 1 tbsp lemon juice; 1 cup flour; ¾ cup rolled oats; ¾ cup brown sugar; ½ tsp cinnamon; ½ cup cold butter (cubed)

Introduction

Table of Contents

Blueberry Crumble is pure summer comfort: sweet-tart blueberries bubbling under a golden, buttery oat streusel that bakes into crunchy, caramelised bliss. Less fuss than pie, more satisfying than cobbler—this is the dessert that disappears in minutes. Presented warm in a white ceramic baking dish with a scoop of vanilla ice cream melting on top, optionally garnished with fresh mint, this Blueberry Crumble offers ruby juices and crispy topping that make everyone fight for the corner pieces.

Ingredients

For the Blueberry Filling: • 6 cups fresh or frozen blueberries (about 2 lbs)
• ½ cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• Zest of 1 lemon
• ½ tsp vanilla extract
• Pinch of kosher salt

For the Crumble Topping: • 1 cup all-purpose flour
• ¾ cup old-fashioned rolled oats
• ¾ cup light brown sugar, packed
• ½ tsp ground cinnamon
• ¼ tsp kosher salt
• ½ cup (1 stick) cold unsalted butter, cubed
• Optional: ½ cup chopped pecans or almonds

Serving: • Vanilla ice cream or whipped cream

Step-by-Step Process

Preheat oven
Preheat to 375°F. Butter an 8×8 or 9×9 baking dish (or 2-quart oval).
Make the filling
In a large bowl, gently toss blueberries with sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt. Pour into prepared dish—juices will release as it bakes.
Prepare the topping
In another bowl, whisk flour, oats, brown sugar, cinnamon, and salt. Add cold butter cubes.
Cut in butter
Use a pastry blender, fingertips, or two forks to rub butter into dry ingredients until mixture forms large crumbs (pea-sized to walnut-sized).
Add nuts
Stir in chopped nuts if using.
Top generously
Scatter the crumble evenly over the blueberries—don’t pack it down (gaps let the juices bubble through).
Bake
Place dish on rimmed baking sheet (catches drips). Bake for 40–50 minutes, until the topping is deep golden and the filling is thick and bubbly at the edges.
Cool slightly
Let rest 15–20 minutes—filling thickens and it’s still warm for ice cream.

Tips for Perfect Blueberry Crumble

• Frozen blueberries work beautifully—no thawing needed
• Cornstarch thickens juices—don’t skip
• Cold butter = crispy topping; warm butter = cakey
• Bake until you see thick bubbles in the centre—ensures filling is set
• Double-topping if you like it extra crunchy
• Serve warm—texture contrast is everything

Variations and Customisation

• Mixed Berry: replace half blueberries with raspberries or blackberries
• Peach Blueberry: half peaches, half blueberries
• Gluten-Free: GF flour + certified GF oats
• Vegan: coconut oil + serve with coconut ice cream
• Streusel Deluxe: add ¼ cup more butter for a richer topping
• Almond Joy: add coconut flakes + sliced almonds

Storage and Serving Tips

• Keeps 3–4 days at room temp (covered)
• Fridge up to 1 week—reheat 10 minutes at 350°F
• Freezes beautifully up to 3 months (bake from frozen +15 minutes)
• Reheat individual servings microwave 30–45 seconds + broil 2 minutes for crisp top
• Quick refresh: broil 2–3 minutes to re-crisp topping
• Serve warm with ice cream—non-negotiable

Nutritional Information

Based on 9 servings:
• Calories: 380 kcal
• Total Fat: 16g (Saturated 9g)
• Carbohydrates: 58g (Fibre 4g, Sugars 36g)

FAQ

1. Fresh or frozen blueberries?
Both perfect. Frozen often sweeter (picked at peak).

2. My topping isn’t crispy—what happened?
Used warm butter or packed it down. Use cold + scatter loosely.

3. Can I make ahead?
Yes—assemble fully, refrigerate up to 24 hours. Bake straight from the fridge (+5–10 min).

4. No oats—what can I use?
All flour or crushed nuts—still delicious.

5. How do I get a thicker filling?
Add 1 extra tbsp of cornstarch or cook longer.

Conclusion

This Blueberry Crumble is pure dessert magic—juicy berries under a blanket of buttery crunch that tastes like summer even in winter. One warm scoop with melting ice cream, and suddenly the table goes quiet except for happy little sighs. Make it once when berries are cheap (or pull frozen from the freezer in December), and it becomes your signature “I brought dessert” that earns standing ovations and empty dishes every time.