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blueberry crumble recipe

A cozy blueberry crumble recipe with juicy blueberries, golden brown oat topping, and a hint of lemon — easy to make and perfect with ice cream
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 Servings
Calories 280 kcal

Ingredients
  

  • For the Blueberry Filling
  • 5 cups fresh blueberries or frozen, no need to thaw
  • 1/3 cup granulated sugar adjust depending on berry sweetness
  • 1 ½ tablespoons all-purpose flour or cornstarch for gluten-free option
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon lemon zest brightens the flavor
  • ½ teaspoon vanilla extract
  • For the Crumble Topping
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • ½ cup brown sugar packed
  • ½ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • ½ cup 1 stick unsalted butter, melted and cooled slightly
  • Optional Garnishes
  • Whipped cream or vanilla ice cream
  • Extra lemon zest for brightness

Instructions
 

  • Preheat & Prep
  • Preheat oven to 350°F (175°C).
  • Lightly butter or spray a 9x9-inch baking dish.
  • Make the Blueberry Filling
  • In a large bowl, combine blueberries, sugar, flour, lemon juice, lemon zest, and vanilla extract.
  • Stir until berries are evenly coated.
  • Pour into prepared baking dish.
  • Prepare the Crumble Topping
  • In another bowl, mix oats, flour, sugars, cinnamon, and salt.
  • Pour in melted butter and stir until mixture looks like damp, sandy crumbs.
  • Assemble & Bake
  • Sprinkle the crumble topping evenly over the blueberry mixture.
  • Bake for 40–45 minutes, until filling is bubbling and topping is golden brown.
  • The smell alone will tell you it’s ready before the timer even beeps.
  • Cool & Serve
  • Let it cool for at least 15 minutes so the blueberry filling sets slightly.
  • Serve warm with vanilla ice cream or whipped cream.

Notes

  • Works with fresh or frozen blueberries (just toss frozen berries with extra flour).
  • Swap flour with gluten free flour for a gluten-free version.
  • Vegan-friendly if you use coconut oil or vegan butter.
  • Tastes best served warm with ice cream or whipped cream.
  • Stores up to 4 days in the fridge or 3 months in the freezer.
Keyword blueberry crumble recipe, blueberry crumble, crumble topping, blueberry filling, fresh blueberries, frozen blueberries