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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

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3. In a food processor fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar,  1/3 cup brown sugar, and 1/8  tsp of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.

4. Transfer the mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.

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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

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Here’s the hard part: let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day.

This blueberry crumble is a must-try recipe! Easy to make and absolutely delicious with layers of plump blueberries & crumbly topping @NatashasKitchen

This blueberry crumble is a must-try recipe! Easy to make and absolutely delicious with layers of plump blueberries & crumbly topping @NatashasKitchen

This blueberry crumble is a must-try recipe! Easy to make and absolutely delicious with layers of plump blueberries & crumbly topping @NatashasKitchen

This blueberry crumble is a must-try recipe! Easy to make and absolutely delicious with layers of plump blueberries & crumbly topping @NatashasKitchen

Blueberry Crumble Recipe

4.93 from 154 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients 

Servings: 6 -8

For the Filling:

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.
Course: Dessert
Cuisine: American
Keyword: Blueberry Crumble
Skill Level: Easy
Cost to Make: $$
Natasha's Kitchen Cookbook

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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.

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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4.93 from 154 votes (76 ratings without comment)

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Comments

  • Linda
    August 11, 2022

    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

    Reply

  • Paul Attardi
    August 10, 2022

    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!

    Reply

    • NatashasKitchen.com
      August 10, 2022

      Hi Paul! I’m so glad to hear that. Thank you.

      Reply

  • Renee
    July 25, 2022

    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.

    Reply

    • Natashas Kitchen
      July 25, 2022

      You’re welcome! I’m so happy you enjoyed it, Renee!

      Reply

  • Sarah Plante
    July 21, 2022

    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!

    Reply

    • NatashasKitchen.com
      July 21, 2022

      Hi Sarah, I have not tested this in a 9×13 pan. You could use a cake pan conversion chart (on google) to help.

      Reply

  • Sarah
    June 2, 2022

    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 😋

    Reply

    • NatashasKitchen.com
      June 2, 2022

      That’s wonderful to hear, thank you Sarah.

      Reply

  • Sherry conway
    March 2, 2022

    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

    Reply

    • Natashas Kitchen
      March 2, 2022

      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.

      Reply

  • Monica
    February 28, 2022

    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!

    Reply

    • Natasha's Kitchen
      February 28, 2022

      That’s great to hear, Monica. I’m glad you loved the result!

      Reply

  • Carmen
    December 10, 2021

    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.

    Reply

    • Natashas Kitchen
      December 10, 2021

      I’m so glad you found a family favorite, Carmen! This recipe is perfect for the holidays!

      Reply

  • Linda
    August 10, 2021

    Excellent and so easy to make!!! I added the cinnamon and nutmeg to crumble.. delicious and definitely a keeper!

    Reply

    • Natashas Kitchen
      August 10, 2021

      Yum! I’m so glad you enjoyed it!

      Reply

  • Angie Jeffs
    August 3, 2021

    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.

    Reply

  • Elizabeth Sullivan
    July 18, 2021

    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..

    Reply

    • Natasha's Kitchen
      July 18, 2021

      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.

      Reply

  • Audrey Baker
    July 18, 2021

    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.

    Reply

    • Natasha's Kitchen
      July 18, 2021

      You are so welcome, Audrey. I’m glad you and your hubby enjoyed and loved this recipe!

      Reply

  • Natasha
    July 13, 2021

    Natasha, can I make this without the food processor?

    Reply

    • Natasha
      July 13, 2021

      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.

      Reply

  • Sonja
    April 1, 2021

    Hello! Can you make the night before / for brunch?

    Reply

    • Natasha's Kitchen
      April 2, 2021

      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.

      Reply

  • Bleuenn
    August 4, 2020

    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!

    Reply

    • Natashas Kitchen
      August 4, 2020

      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

      Reply

  • 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

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