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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
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. 
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 :).