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.

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.

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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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Disclosure of Material Connection: I received one or more of the products 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. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Read comments/reviewsAdd comment/review

  • Lili
    October 9, 2016

    It was delicious! I halfed the ingredients bc i didn’t have enough blueberries. I used frozen blueberries and raspberries btw. My husband and daughter devoured it! “SO good!” is what they said. Thank you and now I really want to get the covered casserole now! Reply

    • Natasha
      natashaskitchen
      October 9, 2016

      That is so sweet! Thank you for sharing your wonderful review! 🙂 Reply

  • Lisa
    July 24, 2016

    Hi Natasha,
    I just found your website this month and decided to give the blueberry crumble a try. I loved the simplicity and it came out as promised! I wanted to mention that I found I needed more oats for a 9 x 13 pan, so I increased from a half cup to 1 cup. I also decided to lightly broil the topping after 40 minutes of cooking, to give it a more golden color. It was delicious and I’m excited to try more of your recipes. Thank you! Reply

    • Natasha
      natashaskitchen
      July 24, 2016

      Lisa, welcome to the site and thank you for the wonderful review. I like the idea of broiling, just don’t forget to take it out in time 😀. Reply

  • Audrey
    July 22, 2016

    How many Cups equal 2 lbs? Reply

    • Natasha
      natashaskitchen
      July 23, 2016

      Audrey, 2 lbs of blueberries will yield around 6 cups. Hope this helps 😁. Reply

      • Audrey
        July 23, 2016

        Thank you Reply

  • nadine best
    July 14, 2016

    i really loved this recipe all of the kids loved it i will keep a look out for more ingredients we also included marble ice cream and coconut whipped cream Reply

    • Natasha
      natashaskitchen
      July 14, 2016

      Wow that sound seriously amazing! Reply

  • Sharon
    July 1, 2016

    I just made the blueberry crumble for a get together tomorrow at my house and I made it with 3lbs of blueberries and it is in the oven…..tomorrow I shall reheat and watch everybody enjoy! Reply

    • Natasha
      natashaskitchen
      July 1, 2016

      Oh my goodness that sounds amazing right now!! Reply

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