Blueberry Crumble Recipe (Extra Blueberries)

Layers of plump and juicy blueberries covered with a crumbly topping and piled high with vanilla ice cream (sigh…). Can you tell I’m looking at the picture, typing this?

This is my favorite blueberry crumble because: (1) it tastes incredible (2) it’s not overly sweet; a perfect balance of sweet and sour (3) this blueberry crumble is easy to prepare! You don’t have to blanch the fruit, or peel the skin, pit, or slice as with my peach and apricot crumble (although when those stone fruits come in season, you have to try that one too; trust me!).

This crumble is done in 5 easy steps. You’ll impress your family and friends and they’ll think you spent loads of time on it; your secret is safe with me ;).

Did you know cinnamon really intensifies the flavor of blueberries? Also, lemon juice and lemon zest go really well with blueberries. I knew both so I figured they could jam together. I was on to something! This blueberry crumble will knock your socks off and you’ll be running back for more.

Ingredients for the Blueberry Crumble Filling:

2 to 2 1/4 pounds (about 36 oz) fresh blueberries, rinsed and well-drained
2 Tbsp lemon juice, freshly squeezed
1 tsp lemon zest (zest of 1 lemon)
3 Tbsp all-purpose flour
1/4 cup granulated sugar
1 tsp ground cinnamon

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Ingredients for the Blueberry Crumble Topping:

1 cup all-purpose flour
1/4 cup granulated sugar
1/3 cup brown sugar, packed
1/8  tsp (generous pinch) of salt
8 Tbsp (1 stick) cold, unsalted butter, diced
½ cup quick-cooking oats
1 cup sliced almonds, divided

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To Serve:

Vanilla ice cream or whipped cream, optional

How to Make the Best Blueberry Crumble:

1. Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.

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2. In a small bowl, whisk together 1/4 cup sugar, 3 Tbsp flour and 1/2 tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish.

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3. In a food processor fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar,  1/3 cup brown sugar, and 1/8  tsp of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.

4. Transfer the mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.

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5. Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake 40 minutes at 350˚F. The blueberries should be bubbling at the edges and the topping and almonds should be golden brown.

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Here’s the hard part: let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day.

This blueberry crumble is a must-try recipe! Easy to make and absolutely delicious with layers of plump blueberries & crumbly topping @NatashasKitchen

This blueberry crumble is a must-try recipe! Easy to make and absolutely delicious with layers of plump blueberries & crumbly topping @NatashasKitchen

This blueberry crumble is a must-try recipe! Easy to make and absolutely delicious with layers of plump blueberries & crumbly topping @NatashasKitchen

This blueberry crumble is a must-try recipe! Easy to make and absolutely delicious with layers of plump blueberries & crumbly topping @NatashasKitchen

Blueberry Crumble Recipe

5.0 from 44 reviews
Prep time:
Cook time:
Total time:
Layers of plump and juicy blueberries covered in a crumbly, buttery, nutty topping and piled high with vanilla ice cream or whipped cream (sigh...). This is my favorite crumble because: (1) it tastes incredible (2) it's not overly sweet; a perfect balance of sweet and sour (3) this blueberry crumble is so so easy to prepare! You don't have to blanch the fruit, or peel the skin, pit, or slice anything. It's done in 5 easy steps.
Author:
Skill Level: Easy
Cost To Make: Varies by season $10-$15
Serving: 6-8

Ingredients

For the Filling:

  • 2 to 2¼ pounds (about 36 oz) fresh blueberries, rinsed & well-drained
  • 2 Tbsp lemon juice, freshly squeezed
  • 1 tsp lemon zest (zest of 1 lemon)
  • 3 Tbsp all-purpose flour
  • ¼ cup granulated sugar
  • 1 tsp ground cinnamon

Ingredients for the Crumble Topping:

  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • ⅓ cup brown sugar, packed
  • ⅛ tsp (generous pinch) of salt
  • 8 Tbsp (1 stick) cold, unsalted butter, diced
  • ½ cup quick-cooking oats
  • 1 cup sliced almonds, divided

To Serve:

  • Vanilla ice cream or whipped cream, optional

Instructions

  1. Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.
  2. In a small bowl, whisk together ¼ cup sugar, 3 Tbsp flour and ½ tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish.
  3. In a food processor fitted with a steel blade, combine 1 cup flour, ¼ cup granulated sugar, ⅓ cup brown sugar, and ⅛ tsp of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.
  4. Transfer the mixture to a bowl, add ½ cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
  5. Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake 40 minutes at 350˚F. The blueberries should be bubbling at the edges and the topping and almonds should be golden brown. Here's the hard part: let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day.

Final Final Picmonkey Hashtag bannerNOW ABOUT THAT GIVEAWAY (Giveaway Ended):

Why a giveaway? It’s a reader appreciation giveaway. I want you to know that I appreciate every one of you who visit my blog, take the time to comment, and share it with your friends and fam. You all inspire me to be a better cook and blogger. Thanks to all of you who follow my profiles on Facebook, Instagram and Twitter and for thinking I’m worth following even when I post weird things like garage sale hauls. I’m crazy about ya! And I wish I had a LeCreuset prize for each of you.

Le Creuset sponsored this giveaway. I asked them to and they said yes; how nice is that?!
You can find Le Creuset on Facebook, Instagram, Twitter and Pinterest!

Everything about Le Creuset is timeless, classic, incredible quality and beautiful. This is my first le creuset casserole dish and it’s amazing how you can tell the difference between this casserole and the one I bought at Ikea! I can see myself passing this down to the next generation. The quality is exceptional. I like holding it and when I carry it back to my buffet for storage, it feels so good in my arms. Ok, I’m totally in love with this thing! I wish I had one for each of you. It’s a 4 Qt Le Creuset covered stoneware casserole (in the color of your choice from the matte collection – subject to availability) and that lid is so convenient. No more foil over my casseroles and transporting them will be a breeze! P.S. The color of this is: Matte Collection – Cotton. It measures 11 1/2″ x 7 3/4″Blueberry Crumble Recipe-8

The medium spatula from Le Creuset is also part of this giveaway. Here’s why I love it: (1) It’s pretty (2) It feels really good in your hand (3) it’s highly lick-able – no kidding! Blueberry Crumble Recipe-9Blueberry Crumble RecipeOne of you will win this set! Please enter using this Rafflecopter widget below. If you don’t see it load, please refresh your screen. Thanks in advance for entering and sharing this with your peeps!
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  • Laura
    November 20, 2017

    I would like to try this to bring to a Thanksgiving dinner where one person has a severe dairy allergy. Can you recommend a butter substitute that would be good in this recipe?? Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Laura, that is very thoughtful of you to consider the person with allergies! I haven’t tried anything other than butter but I wonder if chilled coconut oil would work well in the crumble topping. You might google coconut crumble to see if anyone has already tried it. If you test it out, let me know how it goes! 🙂 Reply

  • Linda Ewanchuk
    August 12, 2017

    Thank you so much for this amazing recipe!! Love the hint of lemon and cinnamon, really makes the flavour of the blueberries pop. It’s a Sunday dinner family favourite…I have to make 2 recipes for our extended family dinner just so I can have some for leftovers!! Reply

    • Natasha's Kitchen
      August 12, 2017

      You’re welcome Linda! I’m glad to hear how much you and your family enjoy the recipe! Thanks for sharing your excellent review! Reply

  • Cindy
    August 2, 2017

    I’m fixin to make this tomorrow! Looks yummy 😆 Reply

    • Natasha's Kitchen
      August 2, 2017

      It’s delicious! Please let me know what you think Cindy! Reply

  • Olga
    July 30, 2017

    This recipe is amazing!!! I really want to make it again. The extra blueberries are the best. Thank you natasha!! Reply

    • Natasha's Kitchen
      July 31, 2017

      You’re welcome Olga! I’m so glad you love it! Thanks for sharing your great review! Reply

  • Victoria Gortman
    July 24, 2017

    Hi, would blackberries work for this recipe?? Thanks Reply

    • Natasha
      natashaskitchen
      July 24, 2017

      Hi Victoria, I haven’t tried that but it sure sounds delicious if you have alot of blackberries! 🙂 Reply

      • Lexi
        July 24, 2017

        Sure would. I have also tried this with homegrown peaches. Delish! Reply

        • Natasha
          natashaskitchen
          July 24, 2017

          Mmm that sounds amazing! 🙂 Reply

  • Wendy Cooper
    July 19, 2017

    I made the Blueberries crumble and is the BEST I have ever had. I have been heasitant to make blueberries pies or crumbles because I had both in different occasions and tested like medicine or too sweet, but once I read the description, I had a great feeling. My son loved it also and told me not to put his plate away:). Thank you for sharing your amazing recipes. Reply

    • Natasha's Kitchen
      July 20, 2017

      You’re welcome Wendy! What a fantastic review! I’m happy to hear how much you and your family enjoy this recipe! Thanks for sharing 🙂 Reply

  • Marina
    July 9, 2017

    Would substituting the almonds with another nut work just as well? Say, pecans or walnuts? Reply

    • Natasha
      natashaskitchen
      July 10, 2017

      Hi Marina, I think that would work fine to add chopped pecans or walnuts 🙂 Reply

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