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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.
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!