After decades of baking, this berry crumble still holds a top place in my kitchen: it's ready to eat in under an hour, easy to make, and I still have to meet someone who doesn't like it. It can be made ahead, and the topping can be more buttery and clumpy or more floury, and that can be a deal-breaker for some in my family, so I'm adding both options.
Due to readers' comments, I retested this recipe a few more times with different topping ratios, which resulted in the two options mentioned above, which can be found in the recipe card.
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A versatile dessert
Desserts with crisp toppings are such favorites that we have a whole crisps and crumbles recipes category devoted to them. I make them year-round, using fresh fruit when in season and frozen when it's not. Most fruits, especially berries, can be frozen and used directly from the freezer. There are exceptions, like apples, but they're available year-round.
The idea is simple: dump the blueberries in the dish, add a few ingredients, stir, mix, sprinkle the crumble and pop the baking dish in the oven. You'll have a bubbling, juicy dessert in less than an hour.
Make ahead: You can freeze the baked dessert in the dish, or the crumble and the blueberries separately, and assemble them together an hour before eating. It'll be ready when you're done with dinner.
Dessert for a crowd: This is the perfect dessert to make for a barbecue, a picnic, a birthday lunch, or any similar celebration, especially during good weather months. It's easy to make several of them at a time.
Serving it: Though this crumble is great served warm with a scoop of vanilla ice cream or whipped cream, it's also amazing plain, warm or at room temperature.
What's the difference between crumbles and crisps? It has to do with whether you use rolled oats in the topping or not. I grew up eating an apple crisp without oats. Decades later, when Google came around, it turned out that a crisp recipe uses oats and a crumble doesn't. The truth is that both are used interchangeably.
We can also call it blueberry crisp and roll with it. It will still be the same delicious fruity dessert. So let's not get too picky and enjoy them!
- Carol ⭐️⭐️⭐️⭐️⭐️
Made this and we loved it! Used a tad more sugar for the crumble for our taste, and it was sweet and delicious.
- Hannah ⭐️⭐️⭐️⭐️⭐️
This crumble turned out so delicious! My husband loved it and asked what the ingredients were because it was so yummy. I didn't have a lemon so I had to use an orange instead, and it came out great. I can't wait to make this again!
Testing notes
Paula's baking tips that can make a difference.
Blueberry filling: Use fresh or frozen berries; both work well. Thicker fruit filling: Following some comments on similar recipes (blueberry dump cake and my personal favorite blueberry cobbler recipe), I added cornstarch as an optional ingredient for the blueberry mixture, especially if using frozen berries, which tend to release more liquid. Some of my readers felt the blueberry filling was not firm enough. All variations are in the recipe card.
Sugar: I like the mix of white sugar for the topping (crunchiness) and brown sugar for the filling, giving it a caramel undertone. But you can use only one type for both layers (I tend to favor brown sugar).
Flavorings: vanilla extract or paste and ground cinnamon enhance the lemon flavor and add a unique touch. But feel free to omit them if that suits you. The amounts of juice and zest are easily customizable. Lemon zest is stronger and makes desserts more bitter, so you can use an extra squeeze of fresh lemon juice and reduce the zest, for example. I recommend this if you like lemon flavor, but cautiously. Just follow your taste buds.
Crisper or more floury topping? Yes, it can be a thing! I deal with that by using cold or melted butter and refrigerating the crumble before using it. I added both options to the recipe card (and also settled the issue in my family, lol).
Does crumble need to be refrigerated? I recommend keeping leftovers in the fridge and covered to avoid dryness. After a while, the fruit will start to ferment or macerate in its juices, ruining the dessert, especially if the room is hot.
Variations
- Use other berries like raspberries and blackberries, or a mix.
- Crumble: it's versatile, and you can play around with brown sugar instead of white or add some sliced almonds.
- Coconut pecan crumble: I used to make the topping with coconut and pecans. Very unique and delicious. The variation can be found in the Notes section of the recipe card below.
- Blueberry pie: This recipe can make a blueberry crumble pie if you add a pie crust; make sure you use 2 tablespoons of cornstarch or it will be too soft and runny. I like the flaky pie crust recipe (with shortening and barely sweet) or the sweet shortcrust pastry recipe if you want a more French-style, all-butter, sweeter version.
- Blueberry bars: Use a shortbread base or graham cracker crust layer, and make blueberry crumble bars. Make sure you add 2 tablespoons of cornstarch to the filling, or it will be too soft and runny.
Steps to make blueberry crumble
For the topping, I recommend a pastry cutter or your hands (my favorite, always) and a large bowl, because it's a little messier. You can use the food processor, but be careful of processing the mixture; you want large clumps.
Though the blueberries are shown below first, I recommend making the crumble first, so it can chill in the fridge while preparing the berry filling; cold crumbles bake better.
Preparing the blueberries
You can use fresh or frozen ones. The filling ingredients are simply stirred in the baking dish for ease and convenience. But you can use a separate bowl for this step if it's easier for you.
Clumpier, golden topping
This crumble mixture is made with melted butter and refrigerated (or frozen) while making the filling. You can make it several days ahead and keep it in the fridge or frozen.
This is my go-to streusel topping option, as it bakes to a crisper, more golden brown with noticeable clumps, and is the one that's sure to be a hit with everyone.
Floury crumble topping
This is my second option, except when making it for my father and a few other family members.
This mixture is made with cold butter; it's more floury and doesn't clump as much. It doesn't bake as crisp or as golden as the clumpier one. It's a matter of personal preference.
The juices will bubble up, and the top will be dry and a pale golden brown; parts might sink slightly.
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Blueberry Crumble (quick and easy)
Ingredients
Classic, clumpy crumble (my favorite option):
- 1 cup + 2 tablespoons all-purpose flour
- pinch of salt
- ⅓ cup white sugar
- ⅓ cup light brown sugar
- ½ cup unsalted butter, melted and cooled but pourable
More floury topping (doesn't brown as much):
- same dry ingredients as above
- ½ cup unsalted butter, cold, in small pieces
For the blueberries:
- 4 to 5 cups blueberries, fresh or frozen
- 2 tablespoons light brown sugar
- ⅛ teaspoon ground cinnamon
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
- ¼ teaspoon vanilla extract
- ½ teaspoon lemon zest, optional, for a sharper flavor
Instructions
- Preheat the oven to 350°F (180°C).
For the clumpy crumble:
- Mix 1 cup + 2 tablespoons all-purpose flour, a pinch of salt, ⅓ cup white sugar and ⅓ cup light brown sugar in a large mixing bowl.
- Add ½ cup unsalted butter, melted and cooled but pourable, and stir with a fork or spatula until integrated.
- Cover and keep refrigerated while you make the filling or up to a week. Or freeze it for a month, covered in a freezer-safe container.
If using the floury crumble option:
- In a medium bowl, mix 1 cup + 2 tablespoons all-purpose flour, a pinch of salt, ⅓ cup white sugar and ⅓ cup light brown sugar. Add ½ cup unsalted butter, cold and in pieces, and integrate with your hands or a pastry cutter until grainy and the butter is the size of peas. You can do this in a food processor; make sure you stop processing when it still has butter bits. Don't turn it into a paste or sandy mixture.
- Cover and keep refrigerated (or in the freezer) while you make the filling or up to a week. Or freeze it for a month.
For the blueberries:
- Have ready an oven-proof glass or ceramic dish (I use an 8x11-inch oval one, but a 9-inch round or square baking dish also works).
- Scatter 4 to 5 cups blueberries in the dish and sprinkle with 2 tablespoons light brown sugar and ⅛ teaspoon ground cinnamon. Use 4 cups for a classic crumble, and 5 cups if you like it fruit-heavy.
- Make the cornstarch slurry: dissolve 1 tablespoon cornstarch in 2 tablespoons fresh lemon juice with ¼ teaspoon vanilla extract until smooth. Drizzle over the berries. Sprinkle ½ teaspoon lemon zest, if using. Mix the berry mixture lightly with a spoon.
Assemble the dessert:
- Top the blueberries with the crumble mixture. It will cover the surface irregularly and that's fine.
- Bake for about 40 minutes, until dry, golden, and the blueberry juices are bubbling.
- Let cool on a wire rack until warm and eat with some whipped cream or vanilla ice cream.
- Keep leftovers refrigerated, covered in plastic wrap or in an airtight container, and warm slightly before eating to bring back the crispiness of the topping.
Barbara says
Oh my goodness! Easy to make and simply DELICIOUS! This is the first time I made Blueberry Crumble but it won;t be the last!
Carol says
Left a comment in the wrong place. We loved this crisp! Added more sugar for out taste.
Louisette says
Thanks for the nice recipes. question re. this recipe - if using frozen blueberries do I have to thaw them or can I use them directly from the freezer?
Paula Montenegro says
Hi Louisette, use them directly, no need to thaw them. Happy baking!
Carol says
Made this and we loved it! Used a tad more sugar for the crumble and it was sweet and delicious.
Hannah says
This crumble turned out so delicious! My husband loved it and asked what the ingredients were because it was so yummy. I didn’t have a lemon so I had to used an orange instead and it s came out great. I can’t wait to make this again!
Paula Montenegro says
Happy to know you loved it Hannah! Yes, orange pair wonderfully with blueberries, I use it a lot. Have a great weekend.
Stella says
Super good totally recommend if you do not have oatmeal.
Sarah says
My first time baking a crumble and came out perfect now have to make it every holiday 🙂
Very quick prep I used frozen berries came out not too wet with some cornstarch ❤️
Alma says
Love this recipe. Very easy and well directed. But, When do I use the vanilla extract and cinnamon?
Paula Montenegro says
Hi Alma, they're mixed with the blueberries.
Jane says
Delicious!
Easy to make; used half almond flour and half brown rice flour to make it gluten-free; quick thawed frozen blueberries and sprinkled with 1 teaspoon
corn starch as they are juicy. The best ‘no oats’ recipe I’ve tried.
Renee vanzandt says
Oh my gosh I love it super easy and so yummy thank you will be making this all the time
Paula Montenegro says
SO happy you loved it Renee! Thanks for letting me know. Have a great week.
Hope says
Coconut addition not in notes…says see below in notes but nowhere on page
Paula Montenegro says
Hi Hope, it's added to the recipe card Notes. Thanks for the heads up. Happy baking!