Blueberry Crumble Recipe (Extra Blueberries)
This post may contain affiliate links. Read my disclosure policy.
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
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
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.
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.
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.
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.
Blueberry Crumble Recipe
Ingredients
For the Filling:
- 2 to 2 1/4 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
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
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.
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″
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
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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
Thank you for that wonderful compliment, Sarah! Happy Thanksgiving!
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.
Thanks for sharing that with us, Cheryl. 🙂
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.
Thank you, Sandy! I hope you love this recipe as well! 🙂
followed recipe to a T and i find it was bit too sugary and overpowered the blueberries. next time will cut back on sugar and floor and add a more oatmeal and more blueberry
OMG! Probably the best Blueberry Crumble recipe EVER!!! During Berry season I make this frequently with great success! If one follows the recipe as noted you will have a superb dessert every time! Thank you Natasha!
Hi Paul! I’m so glad to hear that. Thank you.
Have enjoyed this annual summer recipe for several years. Tried baking it in the Traeger this morning since going to be a hot day. Worked great. Thanks again.
You’re welcome! I’m so happy you enjoyed it, Renee!
If I want to make this in a pie plate instead of a 9 by 13 do you think cutting the recipe in half would be okay? Thanks!
Hi Sarah, I have not tested this in a 9×13 pan. You could use a cake pan conversion chart (on google) to help.
I love you for this recipe. It’s so good! I’ve made it several times & this time I made it with frozen blueberries. It worked great and I didn’t even have to adjust the cooking time. We had it with homemade whipped cream. Yum 😋
That’s wonderful to hear, thank you Sarah.
Hi Natasha: we live in Taiwan and I love all the recipes you posted. This blueberry crumbles is a big hit every time I make it for my guests. What do you do with the leftover if refrigerated? Do you hear it up with oven or microwave or no need to heat it up at all? Thanks
Hi Sherry, I’m so glad you enjoeyd it! This reheats really well! You could just pop it back into the oven for a few mins to reheat like any other thing. 350 for 10-15mins depending on the size.Yes, I would keep it in the fridge.
I made this last night for our Sunday night dinner with company over. I used 30 oz frozen blueberries but followed the rest of the instructions. The crumble was so perfect… exactly the way I like it!
That’s great to hear, Monica. I’m glad you loved the result!
The best blueberry pie that me and my husband enjoyed. I’ll make this definitely this holiday .
Thank you for all the recipes that you share . Every recipe that I tried turned out to be excellent and yummy 😋
Thanks a lot.
I’m so glad you found a family favorite, Carmen! This recipe is perfect for the holidays!
Excellent and so easy to make!!! I added the cinnamon and nutmeg to crumble.. delicious and definitely a keeper!
Yum! I’m so glad you enjoyed it!
This recipe should be made in a casserole dish instead of a pie dish. I made it in a pie dish and the filling and crumble was way too much. It is delicious though.
I love fruit crisps but have not found a reliable recipe until this one. I added some nutmeg to the fruit along with the cinnamon. The topping was great. Next time, I will cut down on the flour and increase the oats as I like a lot of oats in my crisp. Will definitely use this recipe with peaches and other summer fruit..
Sounds like a great plan, Elizabeth. Good to know that you enjoyed this recipe! If you try changing it up a bit next time, please share with us how it turns out.
Just made this for my hubby and I. The entire house smells amazing now and taste didn’t disappoint either! Thank you for the amazing recipe, a keeper for sure.
You are so welcome, Audrey. I’m glad you and your hubby enjoyed and loved this recipe!
Natasha, can I make this without the food processor?
Hi Natasha, if you don’t have a food processor, just work the butter in to the mixture, using your hands, until you get the same crumbles.
Hello! Can you make the night before / for brunch?
Hi Sonja, I haven’t tried that yet but I imagine that will work. If you do an experiment, please share with us how it goes.
Hi! I really enjoy your recipes they are great! But could you add your measurements in grams? ( we french don’t use stone or ounces or cups!) it would be so nice of you!
Thank you for that suggestion Bleuenn! We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help
Look forward to trying this. Can you use regular oats instead of instant?
Hi Donna, I always use quick-cooking oats so I’m not sure if regular oats would be too firm after baking.
This is probably a silly question but do you have to make the quick oats before adding it to the mixture? Or add the uncooked quick oats? Sorry, I’m v new to baking.
You don’t have to since this will be baked for 40 minutes. No worries, that’s a good question, Eric! I hope you love it.
I had some fresh blueberries and searched for blueberries recipes and found this one, made it and love it!!! Thank you for sharing! God bless you!
I’m so glad you enjoyed this recipe, Alexa! Thank you for that great review!
I found this recipe last year and made it several times throughout the summer. I just made it again for the first time in 2020 and I think it’s safe to say it will be an annual summer tradition! The recipe is perfect, wouldn’t change a thing! Thanks for sharing.
I love it! Thank you so much for your excellent feedback, we appreciate it.
Wow this was really good! Making it again for dinner w/ friends.
I’m so glad you enjoyed it! Thank you for the wonderful review!
I made this using frozen blueberries. I didn’t have time to thaw them, so I just added 10 mins to the cook time and it was amazing. Not too sweet either. Thanks for the great recipe!
You’re welcome! I’m so glad that worked with frozen berries!
Fabtastick
I recently made the blueberry ricotta cake I love but my husband doesn’t like blueberries I think he would like this crumble made with cherries could I use canned pie filling?
Hi Gail, I haven’t tested it that way but I think it should work fine. We also have a cherry crumble here.
This is amazing
I’m so glad you enjoyed that! Thank you Rose.
How would I adjust the recipe to make it with blackberries?
Hi Christina, that sounds so perfect for a Saturday! I hope you love this recipe.
Fantastic recipe, the addition of almonds was a game changer. We like our crumbles a little sweeter so I added raspberry jam. It’s super intense but goes really well with vanilla ice cream. Thank you!!
That’s just awesome!! Thank you for sharing your wonderful review!
How many pints of blueberries should one use in this recipe?
Hi Julie, a pint weighs about 12 oz so you would need about 3 pints to equal 36 ounces for this blueberry crumble.
1 pint = 2 cups
2 cups = 16 oz.
So, three pints would be 48 oz., not 36 oz. . . . right?
Just checking!
Hi Monica, 36 oz is a weight measurement in this recipe which is about 2 1/4 lbs. 1 pint weighs about 12 oz so you would want 3 pints to get 36 oz of blueberries.
I am making for a party. If I double the recipe does it need longer bake time? Also, there are nut allergies can I omit the almonds?
Hi Deborah, yes the almonds can be omitted. You might try something like a pumpkin seed if you wanted to substitute, but the crumble will still work without the almonds.
Hello can I still make this without the food processor?
Hi Alb, if you don’t have a food processor, just work the butter in to the mixture, using your hands, until you get the same crumbles.
could I add walnuts instead of almond? How much?
Hi Dev, I think that would work fine to add chopped walnutsl.
Any ideas how to adjust cooking time for individual dishes?
Hi Jen! I haven’t tested that with individual dishes, I imagine cook time will have to be reduced. If you experiment please let me know how you like the recipe.
SWEET JESUS. I am an American living in New Zealand and crumble does not exist here (the way we do it anyways). My Canadian friend and I made it tonight. Is this what true love feels like? Is it possible to elope with a crumble? How *HOW* does it taste so damn good?
That’s just awesome McKenna!! It sounds like you have a new favorite! Thank you for sharing your wonderful review 🙂
I want to try making this with blackberries. My mother in law gave me a load of frozen blackberries from her garden. Would it work with this recipe?
Hi Christina, I haven’t tried that but it sure sounds delicious if you have a lot of blackberries!
How do I tweak the recipe if my blueberries are frozen?
Hi Tracy, I think it would work but thaw them in the fridge and use 1 Tbsp more flour and 1 Tbsp less lemon juice since frozen berries can be a bit juicier.
Oh my goodness, how delightfully delicious! I can’t stop making crumbles. We are having a family holiday soon so will be treating everyone to my ‘posh’ blueberry crumble. It’s amazing. It’s made me look like a fantastic cook!!
Any chance you know the calorie count for the recipe?
Thanks
That’s so awesome Sarah! We are slowly working through all of our recipes to add nutrition info but it is a time-consuming process as they have to be added one at a time. Thank you for being patient! 🙂
Thankyou. 🙂
This dessert is a great one to serve if you have company: attractive, seasonal delicacy and absolutely delicious that would go after any meal. Make sure you’re generous with the blueberries.
I couldn’t have said it better myself! Thank you for that wonderful review, Lily!
Absolutely delicious! The kids gobbled it up after school when it was still pretty warm. If only I had vanilla ice cream on hand! I used Cup4Cup GF flour, as always. I don’t know how many recipes of yours I have made, Natasha, but you have definitely made me a better cook! Thank you! 🙂
Awww that’s the best! Thank you so much for sharing that with me and for the fantastic review, Alisha! I am smiling big reading your comment 🙂
Hello Alisha: I also need to be gluten free. Love it when I see someone else making it work with gluten free flour. Thanks
Can I freeze this and do I bake after or before freezing and for how long and at what temp?
Hi Pam, I haven’t tested that. If you experiment, let me know how you liked the recipe
I would like to make this for Thanksgiving and will need to double the amount. I have fresh FROZEN blueberries. Am I better off thawing them first and then making the crumble or just use them frozen? If I make it two days in advance, what’s the best way to heat it up when I need it?
Hi Claire, I think it would work but thaw them in the fridge and use 1 Tbsp more flour and 1 Tbsp less lemon juice since frozen berries can be a bit juicier.
And I think you could just pop it back into the oven for a few mins to reheat like any other thing.
350 for 10-15mins depending on the size.
Great recipe, Natasha! Very simple.
I didn’t quite have 2 pounds of blueberries, so I used an 8×8 pan that held my quantity perfectly.
I also added 1/2 Tbs of mesquite flour to the topping to add some flavor richness and profile.
I prepared a couple hours in advanced of consumption and then used the microwave to re-heat it before topping with vanilla bean ice cream.
Thank you for sharing!
I’m so happy you enjoyed it, Trent! Thank you for the wonderful review!
I very much like the fact that there is so much fruit. But it is much too sweet. If I make it again, i’ Cut the sugar in half.
We love all the fruit also!
Love this crumble! My husband told me he could eat the entire dish in one sitting 😉 One thing I will say is that next time I make this, I will only add the second half cup of sliced almonds during the last few minutes of baking. Maybe my oven is just really hot, but I found the almonds were getting over-browned and I was pulling them off during the bake to prevent burning.
Oven temperatures vary greatly. We recommend using an over thermometer to check accuracy every once in w while. I’m sorry to hear about your almonds, sounds like they will be perfect the next time you make them! I’m glad you enjoyed this recipe, Liza!
I used frozen blueberries left over from summer to make your recipe. It turned out goodg, but think fresh would have been better yet. Your recipe called for a teaspoon of cinnamon; however, only 1/2 teaspoon was called for in the filling and no mention of what to do with the other 1/2 of teaspoon. I added it to the topping. Should I have used the full teaspoon in the filling?
Hi Cindy, I didn’t realize I missed that! Thank you for pointing that out. It should be 1 tsp. Even if you put 1/2 tsp it wouldn’t harm the recipe, but we did use 1 tsp. I Do think fresh blueberries stay plump and hold up better in this crumble :).
I was looking for a blueberry crumble recipe and came here because of the many good reviews. Now I’m adding my own raves. My husband said “This is the best dessert I’ve had in a long time.” I knew lemon and cinnamon went well with blueberries separately, but never tried them together. It’s a triumph. I put chopped almonds in the crumble, and topped with walnuts. Thanks for this recipe. It’s perfect.
You’re welcome Jill! I’m glad you both love the recipe. Thanks for sharing your excellent review with other readers!
This is so awesome. I’m a big fan of blueberries. THIS has extra. I made it and it’s SO GOOD! I could make it and eat it again and again.
I’m glad you love the recipe just as much as I do Olga! Thanks for sharing your wonderful review!
Absolutely AMAZING!!!
Highly recommend!
Awesome, I’m glad to hear that Alana! Thanks for sharing!
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??
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! 🙂
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!!
You’re welcome Linda! I’m glad to hear how much you and your family enjoy the recipe! Thanks for sharing your excellent review!
I’m fixin to make this tomorrow! Looks yummy 😆
It’s delicious! Please let me know what you think Cindy!
This recipe is amazing!!! I really want to make it again. The extra blueberries are the best. Thank you natasha!!
You’re welcome Olga! I’m so glad you love it! Thanks for sharing your great review!
Hi, would blackberries work for this recipe?? Thanks
Hi Victoria, I haven’t tried that but it sure sounds delicious if you have alot of blackberries! 🙂
Sure would. I have also tried this with homegrown peaches. Delish!
Mmm that sounds amazing! 🙂
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.
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 🙂
Would substituting the almonds with another nut work just as well? Say, pecans or walnuts?
Hi Marina, I think that would work fine to add chopped pecans or walnuts 🙂
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!
That is so sweet! Thank you for sharing your wonderful review! 🙂
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!
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 😀.
How many Cups equal 2 lbs?
Audrey, 2 lbs of blueberries will yield around 6 cups. Hope this helps 😁.
Thank you
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
Wow that sound seriously amazing!
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!
Oh my goodness that sounds amazing right now!!
Made this recipe the other day with frozen blueberries. I added extra spices, because we like it better that way. The topping was great, so was the blueberry layer! None of us could decide which of the two we liked best! Thanks for sharing! I will be making this again!
That’s awesome! I’m so happy you liked the recipe! 🙂
Would it be possible to use frozen blueberries? I would like to make this for Christmas.
I think it would work but thaw them in the fridge and use 1 Tbsp more flour and 1 Tbsp less lemon juice since frozen berries can be a bit juicier. Merry Christmas!
Hi! Do you think it would be ok to just use a mixer to combine the ingredients instead of food processor? ill still be able to leave pices of butter intact, thanks !!!!
Dani, if you don’t have a food processor, just work the butter in to the mixture, using your hands, until you get the same crumbles.
thanks so much!! And sorry one more, im using frozen blueberries, do you think that’s ok? thanks a million! your site is wonderful!!
I think it would work but thaw them in the fridge and use 1 Tbsp more flour and 1 Tbsp less lemon juice since frozen berries can be a bit juicier 🙂
A knife and fork can also do the job well if you don’t want to get your hands dirty. Both are much easier to clean than other items. My family has used this method for generations when cutting a fat into flour.
I’m going to try this recipe as I must limit my food to low-fat. I am also going to try the Creamy Tomato with Chicken recipe but not use full fat products. I’ll let you know how both go. Thanks for the ideas!!!
Thanks for sharing your tip! I hope you enjoy both recipes 🙂
Fresh blueberries picked today, used lime instead of lemon. It was fantastic with some butterscotch ice cream.
Wow that sounds like an amazing combination! Thank you for sharing 🙂
The BEST I’ve ever tasted! I used a little less sugar on the blueberries, and Red Mills’ gluten-free Baking Flour. Absolutely delicious. The almonds make it truly spectacular. Thank you!
I’m so happy you loved the recipe! 🙂
Hi! Looks delicious. Is it ok to double the topping for it?
Thank you!
Hi Michele, I haven’t tested it that way, so I can’t say for sure. This seemed like just the right amount of topping to me so I probably wouldn’t experiment with more. I’m guessing you may need to bake longer for the topping to bake properly if you double it.
Hi,
We went blueberry picking and wondering what to do with so many blueberries, glad I found your recipe, super easy to make (my 5 year old twins help me) and delicious!!!!!! The whole family LOVED IT! Thanks!
Oh my goodness they must have kept you busy for the last 5 years! Mothering twins is an amazing feat. Many blessings to you! 🙂 I’m so happy you all enjoyed the recipe.
Just baked it and it’s super easy! Smells heavenly too! Waiting for 15m to try it 😉
Tks!
I hope you’ll absolutely love it :).
Hello Natasha,
I made this recipe with mixed frozen berries, and it is delicious! I love your site and will definitely try this recipe the original way! Thank you for all you share, and the time you put into this blog!
~Elise
I’m so glad you enjoyed the recipe! We’re testing something similar with cherries today. Stay tuned 🙂
hi natasha! wil this still be good without the lemon zest, but just lemon juice? i dont have one of those zester thingys
You can omit the zest. (P.S. You can get pretty decent zest from a regular box grater). Lemon really enhances the flavor of blueberries, but it will still taste great without the zest. 🙂
beautiful dishes!
Can’t wait to try this recipe
I am sure this recipe is delicious — I skipped over it because of 2 things — I don’t usually weigh food. Just tell me how many cups of blueberries to use. Secondly, what size pan is optimum? too small/deep the fruit doesn’t get done, and too large/shallow, the fruit is mushy. Cooking is not “intuitive” for me — after spending good money for top-quality ingredients, I expect exact directions and specific sizes so that I am assured of a success.
I used 2 one lb containers of blueberries. How large is your package of blueberries? Sorry, I didn’t measure in cups since blueberries are usually sold by weight. Next time I make this, I can measure them out. The pan was 9×13 and it was about 2″ deep. I hope that helps!
This blueberry crisp is amazing. Just made with michigan blueberries yesterday. The best recipe I’ve had yet. Thank you!!
Thank you Erica for a great review, I’m glad you enjoyed it :).
Made this tonight with a few changes and it was delicious. We have been watching our diet more recently, so I replaced the flour with 1/2 almond meal and 1/2 garbanzo bean flour. I also replaced the sugar with Whey-Low, but will reduce it even more next time. I also cut the butter in half. It was delicious!
That’s awesome that you were able to make it healthier and I’m so happy you enjoyed it 🙂
I made your blueberry crumble tonight and it was outstanding! I just purchased 10 pounds of blueberries direct from a farm and decided to try this recipe. Thanks for sharing!!!
I’m so happy you loved it! Now where can I get 10 lbs of blueberries?! I’m totally craving them now 🙂
Looks like you and I were thinking about blueberry crumble around the same time last week… BUT, yours looks waaaaaaaaaaaay better! Look at all those blueberries! And the height of it is making my mouth water up.
Thank you Kate, it was eaten waaaaaaaaaaaaaay too quick :).
Love this giveaway! My favorite casserole would have to be chicken and potato casserole.
This looks delicious! I’m just wondering if I can make this with my frozen blueberries that I have in my freezer? Maybe if I thaw them and than use them or it won’t work…?
I think it would work but thaw them in the fridge and use 1 Tbsp more flour and 1 Tbsp less lemon juice since frozen berries can be a bit juicier 🙂
I love love casseroles 🙂 my favorite has to be mushroom and chicken casserole and we also love lasagna . Thanks for the giveaway would LOVE to win 🙂
I love chicken and rice casserole or green beans.
Oh this looks delicious! Thanks so much for the giveaway!
Oven Chicken Casserole! Delicious and healthy 🙂
Love your Chicken Mushroom Casserole!
I love to make chicken Enchiladas using my casserole! Thank you for a wonderful giveaway!
I love any kind if potato casserole 🙂
This looks delicious! I love blueberries 🙂 thanks for the giveaway!
Oh boy I love all sorts of casserole..they can be so so simple but so delish!! One of my favorites is potatoes with chicken on top.. Mmm
Love a mac n cheese casserole!:)
Thank you Natasha for all the great recipes love this website!
I love everything about your blog. You make it fun, easy and funny. Your quirky personality is adorable and I have not made one dish on your blog that didn’t turn out or didn’t taste good. Thank you for all the hard work you put into it.
Vera thank you. Your comment means a lot to me. 🙂 you are so sweet!
My favorite casserole dish is a white lasagna my aunt makes!
This item is perfect! Would love making the blueberry crumble it it 🙂
I love your website, and its so handy to look up classic recipes from our culture. I never knew that shtavel was called sorrel until I read it on here! Girl you definitely inspire me to cook more!
Thank you 🙂 I’m so happy you’re finding inspiration here 🙂
Does lasagna count? Because if it does, that’s my favorite. If not, I like a good chicken broccoli and rice.
Thank you for this recipe and the giveaway. Le Creuset is timeless!
My favorite casserole recipe is called chicken in the chips- it has layers of broken tortilla chips, cheddar cheese and a chicken salsa gravy- so yummy!
My favorite casserole is tuna noodle casserole.
My fave casserole is shepherd’s pie, and it would look amazing in that beautiful new Le Creuset casserole dish. 😀
Chicken Divan. An old favorite, tasty and so easy to make.
I’ve been dreaming of owning some le creuset products!