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Blueberry Crumble Recipe (Extra Blueberries)

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

Blueberry Crumble Recipe-3

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.

Blueberry Crumble Recipe-17

Blueberry Crumble Recipe-18

Blueberry Crumble Recipe-5

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

Blueberry Crumble Recipe-6

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

4.94 from 60 votes
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: Varies by season $10-$15
Keyword: Blueberry Crumble
Cuisine: American
Course: Dessert
Servings: 6 -8

Ingredients

For the Filling:

Ingredients for the Crumble Topping:

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 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.

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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.

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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.

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Read comments/reviewsAdd comment/review

  • Donna Chiacu
    July 31, 2020

    Look forward to trying this. Can you use regular oats instead of instant?

    Reply

    • Natasha
      July 31, 2020

      Hi Donna, I always use quick-cooking oats so I’m not sure if regular oats would be too firm after baking.

      Reply

  • Eric
    July 21, 2020

    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.

    Reply

    • Natasha's Kitchen
      July 21, 2020

      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.

      Reply

  • Alexa
    July 20, 2020

    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!

    Reply

    • Natashas Kitchen
      July 20, 2020

      I’m so glad you enjoyed this recipe, Alexa! Thank you for that great review!

      Reply

  • Katherine
    June 20, 2020

    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.

    Reply

    • Natasha's Kitchen
      June 21, 2020

      I love it! Thank you so much for your excellent feedback, we appreciate it.

      Reply

  • MTM
    May 29, 2020

    Wow this was really good! Making it again for dinner w/ friends.

    Reply

    • Natashas Kitchen
      May 29, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • D
    March 13, 2020

    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!

    Reply

    • Natashas Kitchen
      March 13, 2020

      You’re welcome! I’m so glad that worked with frozen berries!

      Reply

      • Ammoor
        May 23, 2020

        Fabtastick

        Reply

  • Gail Helmick
    February 4, 2020

    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?

    Reply

  • Rose
    August 21, 2019

    This is amazing

    Reply

    • Natashas Kitchen
      August 21, 2019

      I’m so glad you enjoyed that! Thank you Rose.

      Reply

  • Christina V
    August 17, 2019

    How would I adjust the recipe to make it with blackberries?

    Reply

    • Natashas Kitchen
      August 17, 2019

      Hi Christina, that sounds so perfect for a Saturday! I hope you love this recipe.

      Reply

  • Catherine
    August 1, 2019

    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!!

    Reply

    • Natashas Kitchen
      August 1, 2019

      That’s just awesome!! Thank you for sharing your wonderful review!

      Reply

  • Julie
    June 23, 2019

    How many pints of blueberries should one use in this recipe?

    Reply

    • Natasha
      June 24, 2019

      Hi Julie, a pint weighs about 12 oz so you would need about 3 pints to equal 36 ounces for this blueberry crumble.

      Reply

      • Monica Finley
        January 14, 2020

        1 pint = 2 cups
        2 cups = 16 oz.

        So, three pints would be 48 oz., not 36 oz. . . . right?

        Just checking!

        Reply

        • Natasha
          January 15, 2020

          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.

          Reply

  • Deborah Jezioro
    June 10, 2019

    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?

    Reply

    • Natasha
      June 10, 2019

      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.

      Reply

    • Alb
      February 19, 2020

      Hello can I still make this without the food processor?

      Reply

      • Natashas Kitchen
        February 19, 2020

        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.

        Reply

  • Dev
    June 2, 2019

    could I add walnuts instead of almond? How much?

    Reply

    • Natashas Kitchen
      June 2, 2019

      Hi Dev, I think that would work fine to add chopped walnutsl.

      Reply

  • Jen
    May 7, 2019

    Any ideas how to adjust cooking time for individual dishes?

    Reply

    • Natashas Kitchen
      May 8, 2019

      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.

      Reply

  • McKenna
    March 29, 2019

    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?

    Reply

    • Natashas Kitchen
      March 29, 2019

      That’s just awesome McKenna!! It sounds like you have a new favorite! Thank you for sharing your wonderful review 🙂

      Reply

    • Christina Velichko
      August 15, 2019

      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?

      Reply

      • Natashas Kitchen
        August 15, 2019

        Hi Christina, I haven’t tried that but it sure sounds delicious if you have a lot of blackberries!

        Reply

  • Tracy
    March 6, 2019

    How do I tweak the recipe if my blueberries are frozen?

    Reply

    • Natashas Kitchen
      March 6, 2019

      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.

      Reply

  • Sarah
    March 2, 2019

    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

    Reply

    • Natashas Kitchen
      March 2, 2019

      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! 🙂

      Reply

      • Sarah McDonough
        March 2, 2019

        Thankyou. 🙂

        Reply

  • Lily
    February 22, 2019

    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.

    Reply

    • Natashas Kitchen
      February 22, 2019

      I couldn’t have said it better myself! Thank you for that wonderful review, Lily!

      Reply

  • Alisha D
    February 21, 2019

    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! 🙂

    Reply

    • Natashas Kitchen
      February 21, 2019

      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 🙂

      Reply

    • Marina
      February 19, 2020

      Hello Alisha: I also need to be gluten free. Love it when I see someone else making it work with gluten free flour. Thanks

      Reply

  • Pam
    January 27, 2019

    Can I freeze this and do I bake after or before freezing and for how long and at what temp?

    Reply

    • Natashas Kitchen
      January 28, 2019

      Hi Pam, I haven’t tested that. If you experiment, let me know how you liked the recipe

      Reply

  • Claire
    November 19, 2018

    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?

    Reply

    • Natashas Kitchen
      November 19, 2018

      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.

      Reply

      • Lexiatel
        November 19, 2018

        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.

        Reply

  • Trent
    October 5, 2018

    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!

    Reply

    • Natashas Kitchen
      October 5, 2018

      I’m so happy you enjoyed it, Trent! Thank you for the wonderful review!

      Reply

  • Julie
    July 21, 2018

    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.

    Reply

    • Natashas Kitchen
      July 22, 2018

      We love all the fruit also!

      Reply

  • Liza
    June 13, 2018

    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.

    Reply

    • Natashas Kitchen
      June 13, 2018

      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!

      Reply

  • Cindy E
    March 19, 2018

    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?

    Reply

    • Natasha
      natashaskitchen
      March 19, 2018

      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 :).

      Reply

  • Jill
    March 5, 2018

    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.

    Reply

    • Natasha's Kitchen
      March 5, 2018

      You’re welcome Jill! I’m glad you both love the recipe. Thanks for sharing your excellent review with other readers!

      Reply

  • Olga
    February 15, 2018

    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.

    Reply

    • Natasha's Kitchen
      February 15, 2018

      I’m glad you love the recipe just as much as I do Olga! Thanks for sharing your wonderful review!

      Reply

  • Alana
    January 31, 2018

    Absolutely AMAZING!!!
    Highly recommend!

    Reply

    • Natasha's Kitchen
      January 31, 2018

      Awesome, I’m glad to hear that Alana! Thanks for sharing!

      Reply

  • 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

  • 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

  • Lexiatel
    April 12, 2016

    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!

    Reply

    • Natasha
      natashaskitchen
      April 13, 2016

      That’s awesome! I’m so happy you liked the recipe! 🙂

      Reply

  • Shannon
    December 16, 2015

    Would it be possible to use frozen blueberries? I would like to make this for Christmas.

    Reply

    • Natasha
      natashaskitchen
      December 16, 2015

      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!

      Reply

  • Dani
    December 9, 2015

    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 !!!!

    Reply

    • Natasha
      natashaskitchen
      December 9, 2015

      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.

      Reply

      • Dani
        December 11, 2015

        thanks so much!! And sorry one more, im using frozen blueberries, do you think that’s ok? thanks a million! your site is wonderful!!

        Reply

        • Natasha
          natashaskitchen
          December 12, 2015

          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 🙂

          Reply

      • Laura
        June 11, 2016

        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!!!

        Reply

        • Natasha
          natashaskitchen
          June 11, 2016

          Thanks for sharing your tip! I hope you enjoy both recipes 🙂

          Reply

  • John Mackey
    September 23, 2015

    Fresh blueberries picked today, used lime instead of lemon. It was fantastic with some butterscotch ice cream.

    Reply

    • Natasha
      natashaskitchen
      September 23, 2015

      Wow that sounds like an amazing combination! Thank you for sharing 🙂

      Reply

  • Karen
    August 16, 2015

    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!

    Reply

    • Natasha
      natashaskitchen
      August 16, 2015

      I’m so happy you loved the recipe! 🙂

      Reply

    • Michele Horncastle
      January 28, 2017

      Hi! Looks delicious. Is it ok to double the topping for it?
      Thank you!

      Reply

      • Natasha
        natashaskitchen
        January 28, 2017

        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.

        Reply

  • Analia
    August 8, 2015

    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!

    Reply

    • Natasha
      natashaskitchen
      August 8, 2015

      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.

      Reply

  • Angeline
    June 24, 2015

    Just baked it and it’s super easy! Smells heavenly too! Waiting for 15m to try it 😉

    Tks!

    Reply

    • Natasha
      natashaskitchen
      June 24, 2015

      I hope you’ll absolutely love it :).

      Reply

  • Elise
    June 16, 2015

    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

    Reply

    • Natasha
      natashaskitchen
      June 16, 2015

      I’m so glad you enjoyed the recipe! We’re testing something similar with cherries today. Stay tuned 🙂

      Reply

  • anna
    April 27, 2015

    hi natasha! wil this still be good without the lemon zest, but just lemon juice? i dont have one of those zester thingys

    Reply

    • Natasha
      natashaskitchen
      April 27, 2015

      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. 🙂

      Reply

  • valerie smasal
    January 19, 2015

    beautiful dishes!

    Reply

  • gerry
    December 6, 2014

    Can’t wait to try this recipe

    Reply

  • Rebecca Varner
    September 9, 2014

    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.

    Reply

    • Natasha
      natashaskitchen
      September 9, 2014

      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!

      Reply

  • Erica Otey
    August 18, 2014

    This blueberry crisp is amazing. Just made with michigan blueberries yesterday. The best recipe I’ve had yet. Thank you!!

    Reply

    • Natasha
      natashaskitchen
      August 18, 2014

      Thank you Erica for a great review, I’m glad you enjoyed it :).

      Reply

  • Sarah H.
    July 19, 2014

    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!

    Reply

    • Natasha
      natashaskitchen
      July 19, 2014

      That’s awesome that you were able to make it healthier and I’m so happy you enjoyed it 🙂

      Reply

  • Erin Zinke
    July 12, 2014

    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!!!

    Reply

    • Natasha
      natashaskitchen
      July 12, 2014

      I’m so happy you loved it! Now where can I get 10 lbs of blueberries?! I’m totally craving them now 🙂

      Reply

  • Kate @ Diethood
    June 11, 2014

    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.

    Reply

    • Natasha
      natashaskitchen
      June 11, 2014

      Thank you Kate, it was eaten waaaaaaaaaaaaaay too quick :).

      Reply

  • Natasha tikhonov
    June 9, 2014

    Love this giveaway! My favorite casserole would have to be chicken and potato casserole.

    Reply

  • Vitaliya
    June 9, 2014

    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…?

    Reply

    • Natasha
      natashaskitchen
      June 9, 2014

      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 🙂

      Reply

  • elena
    June 9, 2014

    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 🙂

    Reply

  • Mila L.
    June 9, 2014

    I love chicken and rice casserole or green beans.

    Reply

  • Luba
    June 9, 2014

    Oh this looks delicious! Thanks so much for the giveaway!

    Reply

  • Miki
    June 9, 2014

    Oven Chicken Casserole! Delicious and healthy 🙂

    Reply

  • Diana
    June 9, 2014

    Love your Chicken Mushroom Casserole!

    Reply

  • Veronica Sh
    June 9, 2014

    I love to make chicken Enchiladas using my casserole! Thank you for a wonderful giveaway!

    Reply

  • Nadia
    June 9, 2014

    I love any kind if potato casserole 🙂

    Reply

  • Nadia
    June 9, 2014

    This looks delicious! I love blueberries 🙂 thanks for the giveaway!

    Reply

  • jessica
    June 9, 2014

    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

    Reply

  • Irene
    June 9, 2014

    Love a mac n cheese casserole!:)

    Reply

  • Lily M
    June 9, 2014

    Thank you Natasha for all the great recipes love this website!

    Reply

  • Vera
    June 9, 2014

    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.

    Reply

    • Natasha
      natashaskitchen
      June 9, 2014

      Vera thank you. Your comment means a lot to me. 🙂 you are so sweet!

      Reply

  • JulieKuz
    June 9, 2014

    My favorite casserole dish is a white lasagna my aunt makes!

    Reply

  • Yana
    June 9, 2014

    This item is perfect! Would love making the blueberry crumble it it 🙂

    Reply

  • natalie uh
    June 9, 2014

    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!

    Reply

    • Natasha
      natashaskitchen
      June 9, 2014

      Thank you 🙂 I’m so happy you’re finding inspiration here 🙂

      Reply

  • Julie
    June 9, 2014

    Does lasagna count? Because if it does, that’s my favorite. If not, I like a good chicken broccoli and rice.

    Reply

  • Shirley
    June 9, 2014

    Thank you for this recipe and the giveaway. Le Creuset is timeless!

    Reply

  • Robin Miller
    June 9, 2014

    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!

    Reply

  • Julie C
    June 9, 2014

    My favorite casserole is tuna noodle casserole.

    Reply

  • Maggie
    June 8, 2014

    My fave casserole is shepherd’s pie, and it would look amazing in that beautiful new Le Creuset casserole dish. 😀

    Reply

  • Judith M.
    June 8, 2014

    Chicken Divan. An old favorite, tasty and so easy to make.

    Reply

  • Barbi
    June 8, 2014

    I’ve been dreaming of owning some le creuset products!

    Reply

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