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June 1, 2014

Blueberry Crumble Recipe (Extra Blueberries)

Name: Blueberry Crumble Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 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; 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); Vanilla ice cream or whipped cream (optional)

4.93 from 112 votes
427 comments

A plate and fork with a slice of blueberry crumble and whipped cream on it

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

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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

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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.

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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.

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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.

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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

Blueberry Crumble Recipe

4.93 from 112 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:

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.

Nutrition Disclosure

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 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.