As the title implies, this is a simple, quick-to-put-together, delicious dessert that can be ready in under an hour. It consists of a layer of juicy blueberries with a crisp crumb topping that you can make ahead. And I added a variation with coconut and pecans too. You can't go wrong with this super easy recipe!
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Crumbles and crisps
These are some of my favorite desserts and I make them year-round. I use fresh fruit when in season and frozen when it's not. Almost any fruit can be used frozen, especially berries. Exceptions might be apples, but they're also available year-round.
What's the difference between crisps and crumbles?
This gets asked a lot! And the difference relies on whether you use rolled oats (also called old-fashioned oats) in the topping or not.
Now, I grew up eating an apple crisp with no oats. But years later, when Google came around, it turns out that a crisp recipe uses oats and a crumble doesn't. Well, what do I do now, huh?
I think we can call it blueberry crisp also, and just roll with it. It will still be the same delicious fruity dessert. The truth is that both are used interchangeably around the globe. So let's not get too picky and simply enjoy them!
About this recipe
- Quick & easy: simply dump the blueberries in the dish, add a few ingredients, mix, top with the frozen (or cold from the refrigerator) crumble, and pop in the oven.
- Make ahead: you can freeze the baked dessert in the dish or the crumble and the blueberries separately and put it together an hour before sitting down to eat. It'll be ready when you're done.
- Dessert for a crowd: this is the perfect dessert to make for a barbecue, a picnic, a birthday lunch, or any type of similar celebration, especially during the good weather months.
- Serving it: though this crumble is great served warm with a scoop of vanilla ice cream or whipped cream, it's also amazing at room temperature on its own.
Ingredients
I bet you have them all at home right now. This easy dessert recipe uses simple ingredients and can be adjusted here and there. Some comments about them:
- Blueberries: I recommend fresh blueberries whenever you can, but know that frozen ones work just as well.
- Sugar: I like the mix of white sugar for the topping (crunchiness) and brown sugar for the filling which gives it a caramel undertone. But you can use only one type for both layers (I tend to favor brown sugar).
- Lemon: you can't go wrong with this combination of flavors, and I add both lemon zest and juice to the filling.
- Unsalted butter.
- All-purpose flour: it's the most easily available usually, but cake flour can also be used.
- Salt: a pinch of salt enhances the flavor of the whole dessert. I like to use kosher.
- Flavorings: vanilla extract or paste and ground cinnamon, both enhance the lemon flavor and add a unique touch. But feel free to omit them if that suits you.
Step-by-step
Crumbles are super easy to make. You can use the food processor, a medium bowl and a fork or pastry cutter, or your hands (my favorite, always) and a large bowl because it's a little messier.
It's a simple method: we stir the dry ingredients together, which include the flour mixture (all-purpose flour and salt) and the sugar. Then we add the cold butter (I use it cut in small pieces but it can also be made with melted butter, similar to the Blueberry Dump Cake recipe) and mix everything until crumbly. That's it!
WATCH THE STEP-BY-STEP VIDEO 👇🏻
My top tips
- Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
- Fruit filling: use fresh or frozen berries, both work well. Following some comments on similar recipes (Blueberry Dump Cake and Blueberry Cobbler recipe) you can add a teaspoon or two of cornstarch to the blueberry mixture, especially if using frozen berries which tend to release more liquid. Some of my readers felt that without a thickening agent the blueberry filling was not firm enough. All are added to the Notes section in the recipe card.
- Lemon: 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. Just follow your taste buds.
- Crumble: this is very versatile and you can play around with brown sugar instead of white or add some sliced almonds. There's a coconut variation below in case you like that combination (hint: it's so good!) because that's the way I made it for years.
- Ratio: these types of desserts can be adjusted to your personal taste when it comes to the proportion of fruit and topping you use. I like more fruit and a crisper topping, but for example, my father likes a more floury topping (I know!) so I use less butter when he's coming over. Play around until you find what works for you and your family.
- Blueberry pie: if you add a pie crust you can easily make a fantastic blueberry crumble pie with this recipe. I like the Perfect Flaky Pie Crust recipe (with shortening and barely sweet), or the Sweet Shortcrust Pastry recipe if you want a more French-style, all-butter version.
- Blueberry bars: you can easily make blueberry crumble bars with this recipe if you add a base layer. This can be a shortbread base (like the one in the Apple Pie Crumb Bars) or a cookie crust base like we use in the Baked Cheesecake recipe.
Frequently asked questions
I like to add cornstarch when I want the filling to be thicker. Fruit releases juice while baking, so it's sometimes a good idea to add a thickener.
You probably need to use more butter. The right amount of butter (and to some degree sugar) is what crisps up the topping during baking. As opposed to a more floury one if you use the wrong amount of butter. This recipe here produces a crisp topping.
I recommend you keep leftovers in the fridge, covered to avoid dryness. Fruit will start to ferment or macerate in its own juices after a while, and that will ruin the dessert.
Coconut variation
I used to make this blueberry crumble with coconut, both shredded and flakes. And serve it as bites (finger food) or in individual ramekins. It's still a great idea if you like to change it up a bit.
The berries with the coconut are a very good combination, especially when it's blueberry season and they are sweet and plump. Very unique and delicious. And I found that people usually like coconut. The variation can be found in the Notes section of the recipe card, below.
Related recipes you might like:
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Quick & Easy Blueberry Crumble
As the title implies, this is a simple, easy-to-put-together dessert that can be ready in under an hour. It consists of a layer of juicy blueberries with a crisp topping that you can make ahead. How's that for convenience? And I added a variation with coconut and pecans too. You can't go wrong with crumbles. Or blueberries.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
For the crumble:
- 1 ¼ cups all-purpose flour
- Pinch of salt
- ½ cup sugar
- ½ cup butter, cold
For the blueberries:
- 4 cups fresh or frozen blueberries
- 2 tablespoons light brown sugar
- ½ teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- ¼ teaspoon vanilla extract
- Large pinch of ground cinnamon
Instructions
- Preheat the oven to 350°F/180°C
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 blueberries in the dish and sprinkle with brown sugar.
- Grate zest over them and drizzle the lemon juice.
- Mix lightly with a spoon.
For the crumble:
- Mix flour, salt, and sugar in a large mixing bowl.
- Add cold butter in pieces and integrate with your hands 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.
- If not used immediately, cover and keep refrigerated for up to a week. Or frozen for a month.
- Top the blueberries with this mixture. It will cover the surface irregularly and the edges will not have much. 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, and warm slightly before eating.
Notes
Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
Thicker fruit filling: following some comments on similar recipes (Blueberry Dump Cake and Blueberry Cobbler recipe) you can add a teaspoon or two of cornstarch to the blueberry mixture, especially if using frozen berries which tend to release more liquid. Some of my readers felt that without a thickening agent the blueberry filling was not firm enough.
Lemon: 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. Just follow your taste buds.
Coconut crumble: mix ½ cup flour with ¾ cup shredded unsweetened coconut, ½ cup light brown sugar, and ¼ teaspoon ground cinnamon in a medium bowl. Add 4oz (120g) of cold butter, in pieces, and work with your hands or a pastry cutter until it's the size of peas. Sprinkle on top of the blueberries and bake as instructed above.
Ratio: these types of desserts can be adjusted to your personal taste when it comes to the proportion of fruit and topping you use. I like more fruit and a crisper topping, but for example, my father likes a more floury topping (I know!) so I use less butter when he's coming over. Play around until you find what works for you and your family.
Pie: if you add a pie crust you can easily make a fantastic blueberry crumble pie with this recipe. I like the Perfect Flaky Pie Crust recipe (with shortening and barely sweet), or the Sweet Shortcrust Pastry recipe if you want a more French-style, all-butter version.
Bars: you can easily make blueberry crumble bars with this recipe if you add a base layer. This can be a shortbread base (like the one in the Apple Pie Crumb Bars) or a cookie crust base like we use in the Baked Cheesecake recipe.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: International
Keywords: blueberry crumble
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!