Blueberry Crumble will forever be a crowd-pleaser dessert! Juicy, bubbling blueberries with a crunchy, buttery crumble topping - and it takes just a few minutes to prepare!
Here in the UK, there is no dessert more classic than a comforting apple crumble - but I dare say that this blueberry crumble recipe may be even tastier! The tartness of the blueberry filling, in contrast with the sweet crunch of the streusel topping, creates something magical.
The best part is that you can throw this together in a matter of minutes - making it the perfect easy recipe for when you want to get a quick dessert on the table. It also uses the same easy crumb topping I put on my Raspberry Muffins, and Blueberry Crumble Muffins, which uses melted butter so you don't need a food processor or pastry blender.
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Why You'll Love This Recipe
- Very easy dessert recipe that takes just 5 minutes of prep
- Easily customizable with different fruits or extra spices and toppings
- Tastes comforting and delicious all year round
Ingredients
This blueberry crumble recipe has fairly simple ingredients, you likely have most of them at home already.
- Blueberries - I recommend using fresh blueberries, but you can use frozen blueberries if it's not blueberry season. Thaw the blueberries completely and drain off excess liquid before using and add an extra tablespoon of flour and sugar.
- Flour - All-purpose flour works best. You can substitute for gluten-free flour if you like.
- Sugar - I like to use regular white sugar, but you can use light brown sugar for a deeper, more caramel flavor.
- Lemon Juice - A dash of lemon helps to bring out the flavor of the blueberries. You can use fresh or bottled lemon juice. You can also add a little lemon zest if you want some extra zing.
- Butter - Use unsalted butter so you can control the amount of salt in the crumble. It doesn't matter if you have room temperature or cold butter as we will be melting it.
- Salt - A pinch of salt helps to bring out the sweet, butter flavor of the crumble topping.
See the recipe card for quantities.
How to Make Blueberry Crumble
This has to be the easiest dessert recipe on my site! In just a few simple steps your kitchen is going to have the aroma of sweet blueberry crumble wafting through it!
Prepare Blueberries
Put the blueberries in a large mixing bowl and add the lemon juice, along with 2 tablespoons of flour and 3 tablespoons of sugar. Toss to coat the blueberries evenly.
Make Crumble
In a separate medium bowl, combine the remaining flour and sugar with the salt and stir together, then pour the melted butter into the mixture.
Mix Crumble
Stir the melted butter into the dry ingredients with a fork until it is evenly distributed and you have thick, moist clumps of crumble. You may not need all of the butter.
Assemble
Put the coated blueberries into your baking dish in an even layer, then use your fingers to 'sprinkle' the crumble topping all over the blueberries, covering them completely.
As the juicy blueberries start to bubble in the oven, they will burst through the top of the crumble and make pretty splashes of color.
Bake
Bake for 35-40 minutes, until the juices are thick and the crumble is lightly golden brown on top. Baking time can vary depending on your pan and oven.
Let cool for 10 minutes before serving.
How to Serve Blueberry Crumble
With a dessert like this, I believe the messier, the better! Use a serving spoon to scoop out portions onto plates or bowls.
For a more elegant way to serve, you could spoon into glass dessert dishes.
Blueberry crumble is best served warm so if you are making it for later, make sure you reheat it in the oven before serving.
Serve with homemade custard, homemade whipped cream, or a scoop of vanilla ice cream.
Variations
- Oats - Add some rolled oats or chopped nuts to your crumble for extra texture and flavor, similar to an apple crisp.
- Spices - For a lovely warm dessert, try adding some spices like ground cinnamon and ginger.
- Other fruits - This recipe works well with all kinds of fruit. Try a strawberry crumble or a peach crumble! (It also works great with raspberries and blackberries).
- Individual portions - You don't have to bake your blueberry crumble in a big dish, you can bake these in ramekins for individual blueberry crumbles (baking time may vary so keep an eye on them after 20 minutes).
- Blueberry Pie - You can make this whole recipe inside a par-baked pie crust for a delicious blueberry crumble pie.
Storage
If you have leftover blueberry crumble, cover with plastic wrap or store in an airtight container in the refrigerator for up to 4 days.
When you are ready to enjoy, reheat it in the oven for 10 minutes to warm the berries through and crisp up the crumble topping.
More Easy Desserts
If you love how quick and easy this Blueberry Crumble is, you might enjoy some of these other easy dessert recipes:
Recipe
Blueberry Crumble
Equipment
- Baking Dish 8 x 8 inches
Ingredients
- 18 oz Fresh Blueberries 510g
- 1 ¾ cups All-purpose Flour 210g
- 1 cup White Sugar 200g
- 1 ¼ sticks Unsalted Butter 140g (melted)
- 1 tablespoon Lemon Juice
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 375°F / 190°C (170° fan-assisted).
- Put the blueberries in a bowl and add the lemon juice along with 2 tablespoons of the flour and 3 tablespoons of the sugar. Toss to coat evenly and set aside.18 oz Fresh Blueberries, 1 tablespoon Lemon Juice
- In a separate bowl, combine the remaining flour and sugar with the salt and stir together.1 ¾ cups All-purpose Flour, 1 cup White Sugar, ¼ teaspoon Salt
- Pour the melted butter into the dry ingredients and use a fork to mix it through. Keep mixing until it is evenly distributed and you have thick, moist clumps of crumble.1 ¼ sticks Unsalted Butter
- Put the coated blueberries into your baking dish in an even layer.
- Use your fingers to 'sprinkle' the crumble topping all over the blueberries, covering them completely.
- Bake for 35-40 minutes, until the juices are thick and the crumble is lightly golden brown on top.
- Remove from the oven and let cool for 10-15 minutes before serving.
Notes
It really helps and I love hearing all your feedback!
Pippa Levit
Great recipe! Can’t wait to try it!