A plate and fork with a slice of blueberry crumble and whipped cream on it

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This blueberry crumble has 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

Blueberry Crumble Recipe-2

Ingredients for the Blueberry Crumble Topping:

1 cup all-purpose flour *measured correctly
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.

Blueberry Crumble Recipe-4

2. In a small bowl, whisk together 1/4 cup sugar, 3 Tbsp flour and 1 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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Blueberry Crumble Recipe-18

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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.

Blueberry Crumble Recipe-16

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.

Blueberry Crumble Recipe-19

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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

Natasha's Kitchen Cookbook

Blueberry Crumble Recipe

4.95 from 151 votes
Author: Natasha of NatashasKitchen.com
A plate and fork with a slice of blueberry crumble and whipped cream on it
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.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients 

Servings: 6 -8

For the Filling:

Ingredients for the 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

To Serve:

  • Vanilla ice cream or whipped cream, optional

Instructions

  • Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.
  • In a small bowl, whisk together 1/4 cup sugar, 3 Tbsp flour and 1 tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish.
  • 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.
  • 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.
  • 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.
Course: Dessert
Cuisine: American
Keyword: Blueberry Crumble
Skill Level: Easy
Cost to Make: $$

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NOW 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!

Disclosure of Material Connection: I received the product(s) mentioned in some of the posts on my blog in the hope that I would give it a good review on my blog. Regardless, I ONLY recommend products or services I use personally and believe my readers will enjoy.

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Comments

  • Julie Farley
    March 2, 2024

    I made this twice now, easy and delicious. I did change a few items, substituted almond flour and used agave instead of white sugar. I didn’t think there was enough toppings so I doubled it.

    Reply

    • NatashasKitchen.com
      March 2, 2024

      Hi Julie! Thanks so much for sharing your substitutions with us. That’s great to know. I’m glad you liked the recipe.

      Reply

  • Rory
    February 22, 2024

    Can I use frozen blueberries instead of the fresh ones for the crumble recipe? The fresh ones can sometimes be quite tart; the frozen ones I buy are guaranteed sweet.

    Reply

    • NatashasKitchen.com
      February 22, 2024

      Hi Rory! Here is what one of my viewers said: “I used 30 oz frozen blueberries but followed the rest of the instructions. The crumble was so perfect… exactly the way I like it!”

      Reply

  • Alta
    August 7, 2023

    Loved it, i made it in a smaller pan so the blueberry layer was thicker and it worked well

    Reply

    • NatashasKitchen.com
      August 7, 2023

      So glad to hear that!

      Reply

  • Cathy
    July 27, 2023

    Hi Natasha, I am planning on making this but can I use a blender instead of a food processor?

    Reply

    • Natasha's Kitchen
      July 27, 2023

      Hi Cathy, I haven’t tested that to advise. If you give that a try, we’d love to know how it turns out!

      Reply

  • Ashton H.
    July 26, 2023

    THIS RECIPE IS DELICIOUS!! I used 1/2 blackberries and 1/2 blueberries. It did take about 1.5 hours to fully cook through and crisp up.

    Reply

    • NatashasKitchen.com
      July 26, 2023

      Thank you for sharing, Ashton!

      Reply

  • Heather Jongedijk
    June 29, 2023

    The whole family is obsessed with this, including myself. Blueberries are so good right now this time of year so I’m making a ton of it! This is by far the best crumble topping I’ve come across. Works for apples as well!
    I’m so lucky to have found your site, thank you! 💕🔥

    Reply

    • NatashasKitchen.com
      June 29, 2023

      Hi Heather! Thank you so much. I’m glad you love this recipe.

      Reply

  • Heather Jongedijk
    June 25, 2023

    Natasha, this was a hot out of the ball park, per usual!! So amazing now that the fresh blueberries are coming into season!

    I’m wondering if I can use any other rolled or old fashioned oats in place of the quick?

    Reply

    • NatashasKitchen.com
      June 26, 2023

      He Heather! I think that would work fine too. I would not recommend steel-cut oats. You’ll want something that will cook faster. That is why I recommend quick-cooking oats.

      Reply

  • Eldora
    June 4, 2023

    If I could give this another star I would. I have made this recipe exactly as listed at least half a dozen times, always turns out perfect and always appreciated by family and friends. Yesterday I made it with rhubarb and strawberries, equally appreciated. Thank you

    Reply

    • NatashasKitchen.com
      June 4, 2023

      That sounds amazing, Eldora! Thank you so much for the review. I’m glad you love the recipe.

      Reply

  • Sarah Smith
    November 22, 2022

    Wow, your so fun to watch while cooking wonderful recipes. Just made lemon bars for Thanksgiving and was simple enough for me to follow. Look forward to making many of your recipes. Happy Thanksgiving

    Reply

    • Natashas Kitchen
      November 22, 2022

      Thank you for that wonderful compliment, Sarah! Happy Thanksgiving!

      Reply

  • Cheryl
    September 14, 2022

    This is a yummy easy recipe. I wasn’t fond of the oatmeal. Would prefer a topping without it. The filling, I filled up on. If you like oatmeal this is the rd pie for you.

    Reply

    • NatashasKitchen.com
      September 14, 2022

      Thanks for sharing that with us, Cheryl. 🙂

      Reply

  • Sandy
    September 5, 2022

    I have never made one of your recipes that didn’t work out great! Seriously! I’m making the crumble now. Can’t wait till it’s done. I cut the recipe in half to not have leftovers.

    Reply

    • NatashasKitchen.com
      September 5, 2022

      Thank you, Sandy! I hope you love this recipe as well! 🙂

      Reply

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