Blueberry Crumble

Blueberry crumble is a delicious blueberry dessert chock full of sweet, tart blueberry filling and topped with a buttery, caramelized oat topping! The perfect summer treat with a scoop of vanilla ice cream or a dollop of whipped cream.

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Do you like desserts using blueberries?

Well, good, you are in the right place!

Keep reading because this blueberry crumble is EVERYTHING you ever wanted blueberries to be.

Like our strawberry crumble, it’s got a gooey, sweet filling (just with blueberries instead of strawberries) and a buttery, rich, caramely crumb topping.

If you’re the type spooning easy blueberry compote on ice cream, then you’ll love this!

Add a scoop of vanilla ice cream or whipped cream for a treat straight outta the oven.

The perfect blissful end to a lazy summer (or anytime!) meal!

Ingredients and Kitchen Supplies

Here’s what you need to make blueberry crumble:

• Blueberries – Fresh blueberries are all you need. Just rinse them and toss with the sugar, water, and corn starch.
• Granulated Sugar – You use this to give the blueberries some added sweetness. As they bake, they tend to get a bit tart, so the sugar helps to give it a sweet tart taste.
• Corn Starch – Blueberries will release a lot of juices and we add just a bit of water to the berries. The corn starch helps to create a thicker filling for the crumble.
• Vanilla Extract – For some added flavor, we used vanilla extract.
• Water – Nothing fancy, just some water to help keep the blueberries from burning before they release their juices.
• Oats – Rolled or old fashioned oats work well in blueberry crumble. The oats get used as a topping for the crumble.
• Brown Sugar – You will need this for the topping.
• Baking Powder – This helps to enhance the texture of the crumble topping, making it lighter and crispier.
• Salt – A little bit of salt helps to balance flavors.
• Unsalted Butter – This turns the crumb topping into a decadent caramely treat.
• All Purposed Flour – The flour helps form part of topping for the crumble.

You do not need any fancy equipment to make blueberry crumble.

Tools you should have on hand include:

• Baking Dish
• Pairing Knife
• Cutting Board
• Measuring Cups

How to Make Blueberry Crumble

1. Prepare the berries.

The first step is to preheat your oven to 350 degrees F.

While the oven preheats, wash your blueberries and remove any of the stems that are still on the blueberries.

Put the washed, destemmed berries in a large mixing bowl.

Add in the water, corn starch, and sugar and mix to coat the blueberries.

Spray your dish with non-stick spray to help prevent sticking and then spread the blueberries over the baking dish.

Set the dish aside as you prepare the crumble topping.

2. Mix and spread the crumble.

In a small mixing bowl, add the oats, brown sugar, baking powder, salt, and all purpose flour.

You may find using a fork or even potato masher helps to really mix the brown sugar into the other ingredients, but you want to get everything well mixed before adding the melted butter.

Once you melt your butter, pour it into the topping’s bowl and mix to combine.

When the topping is well-mixed, crumble it over top of the blueberries using your hands so it forms clumps.

3. Bake and serve.

Once the you’ve spread crumble topping evenly over the blueberries, pop it in the preheated oven to bake for about 30 to 40 minutes.

The crumble is done when it is bubbly and the topping has turned golden brown.

It will continue to thicken as it cools, so no need to wait for it to get really thick before removing from the oven.

Allow the blueberry crumble to cool for 5 to 10 minutes so the blueberry filling has a chance to thicken more before serving with whipped cream, ice cream, or other toppings.

Serving

Blueberry crumble is best served warm from the oven.

Some toppings you can try include:

• whipped cream
• vanilla ice cream
• walnuts or other nuts
• more blueberries

Storing

Whether you have leftovers or just plan to bring it to a party, store cooled blueberry crumble tightly covered in the fridge.

It should last about 3 to 5 days in the fridge.

We don’t recommend freezing the crumble since freezing changes the texture,

To serve leftovers, you can pop a serving in the microwave or enjoy it cool.

Tips and Tricks

• I’ve only made this with fresh blueberries, but you could probably use frozen blueberries if that’s what you’ve got. Thaw them first to get the most similar moisture content .
• You can make this dish sweeter, adding more sugar, less sweet, adding less sugar, or use no calorie sweeteners if you prefer.
• Want more of a tart, sweet combo? Substitute the vanilla extract and water for lemon zest and lemon juice.
• This is delicious as is but if you want some crunch for texture mix half a cup of chopped walnuts into the topping.
• When the blueberry crumble is ready, the filling will be bubbly and starting to look thick. You don’t want to pull it out of the oven until the filling bubbles.
• Love crumbles? Try our Easy Apple Crumble!

Other Blueberry Recipes

Looking for more ideas to do with your fresh blueberries, try these:

• Blueberry Compote
• Blueberry Simple Syrup
• Blueberry Buttermilk Muffins
• Banana Nut Bread with Blueberries
• Easy Blueberry Lemonade
• Blueberry Vodka Lemonade Cocktail

Did you make this? Let me know!

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