The Best Blueberry Crumble recipe is the easiest fruit dessert you can make any time of the year! Made with fresh or frozen berries and without oats, this crumble is my go-to quick treat for satisfying any sweet tooth!
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Why you’ll love this recipe!
This Blueberry Crumble is officially my favorite quick dessert made with fruit. A sweet berry filling and a crunchy, buttery crumble topping – what is there not to love? It is also one of the easiest and fastest treats you can make. I prefer a crumble without oats and brown sugar to make it crunchy.
This crumble can be made with fresh or frozen blueberries. I like to use frozen (or freeze fresh blueberries overnight) because they don’t turn the topping gray, but instead the filling is a beautiful purple-blue color!
Ingredients:
- blueberries: I used frozen blueberries, but fresh work great too!
- dry ingredients: flour, sugar, baking powder, and salt to make the base of the crumble topping;
- butter: melted and cooled; use unsalted for best result;
- lemon juice: optional but recommended, can be substituted with water or other juice;
- cornstarch: to coat the berries and create a saucy filling;
- vanilla extract: adds a touch of sweet vanilla flavor.
How to make blueberry crumble?
This is an overview of the recipe steps. All ingredient measurements and detailed process steps are provided in the recipe box below.
Whisk dry ingredients in a bowl and add melted, cooled butter. Stir with a fork until it resembles coarse crumbs.
Toss blueberries with lemon juice, vanilla, and cornstarch. Place them in a buttered baking dish.
Sprinkle the crumb topping over the blueberry filling. Bake until bubbly on the edges and golden on top!
Helpful Tips!
- Freeze the berries! Oftentimes, fresh blueberries (when baked in a dessert) turn the cake layer or topping greenish-gray. That is not pretty. I found that using frozen berries prevents that. You can pop fresh blueberries into the freezer and freeze overnight, the day before you make this crumble.
- Mix the berries! You can add other berries to the mix: raspberries, strawberries, blackberries, etc. Other soft fruits like peaches or plums work too!
- Make it mini! Use individual baking ramekins or small baking dishes to make this crumble. Perfect dessert for a brunch or small party!
What makes this recipe the best?
Obviously, I can be biased here (it is my recipe, after all). However, if you are like me and look for crunchy crumble topping with big chunks (not sandy) and a filling that still looks like fruit (and not soupy, overly saucy layer), then this crumble is the best!
Recipe FAQs:
If you are serving the crumble while it’s still warm, I highly recommend serving it with vanilla ice cream! They will melt and create a silky, creamy sauce. So delicious! For serving cooled crumble, I recommend whipped cream. It’s a perfect complement for this dessert!
Crumbles are best served on the same day of baking. However, you can make them ahead of time and warm them up (especially when making them in individual baking dishes). Make it a day ahead, cool completely and store in a cool place. Any leftovers can be refrigerated for up to 3 days.
I prefer using frozen blueberries because they don’t discolor the crumble topping. You can use either.
More fruit dessert recipes:
If you like this recipe and make it, let me know in the comments below! Don’t forget to rate it if you enjoyed it!
Best Blueberry Crumble
The Best Blueberry Crumble recipe is the easiest fruit dessert you can make any time of the year! Made with fresh or frozen berries and without oats, this crumble is my go-to quick treat for satisfying any sweet tooth!
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Instructions
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Preheat oven to 350℉.
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Butter a 2 quart or 9″ baking dish.
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Melt butter and let it cool to room temperature. Too hot butter will cook the flour.
6 tablespoons butter
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In a medium mixing bowl, whisk together flour, sugar, baking powder and salt.
1 cup all-purpose flour, ½ cup granulated sugar, ¾ teaspoon baking powder, ¼ teaspoon salt
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Add melted butter and stir everything together with a fork, until it resembles very coars crumb. Set aside.
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In another bowl, toss blueberries with cornstarch. Add sugar, lemon juice and vanilla and stir it in.
24 oz blueberries, 3 tablespoons cornstarch, ¼ cup granulate sugar, 2 tablespoons lemon juice, 1 teaspoon vanilla extract
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Pour the berries into the prepared dish.
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Top with crumble topping.
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Bake for 35 to 40 minutes OR until it bubbles on the edges and the topping is golden.
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Remove from the oven and let it cool. Serve warm with vanilla ice cream or cooled completely, with whipped cream.
Notes
- Please note, blueberries do not have a lot of water in them, so the fruit layer won’t be as saucy as it would be if made with strawberries.
- Feel free to add other berries or fruits! Strawberries, raspberries, even peaches work great in this recipe!
- The nutritional value can vary depending on what products you use. The information below is an estimate.
Nutrition
Calories: 356kcal | Carbohydrates: 62g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 190mg | Potassium: 170mg | Fiber: 3g | Sugar: 37g | Vitamin A: 411IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 1mg
