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.
Dump the blueberries in the dish, add a few ingredients, stir, mix and 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 put them together an hour before eating. 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 similar celebration, especially during 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 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 s 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! The right amount of butter (and, to some degree, sugar) crisps up the topping during baking, as opposed to a more floury one, which uses a lesser amount of butter. 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.
Ratio: these types of desserts can be adjusted to your taste regarding 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.
I added a variation with coconut and pecans, which I used to make as individual bites back in my entertaining days. Whatever you choose, you can't go wrong with this dessert!
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 easily makes a blueberry crumble pie if you add a pie crust; make sure you use 1 tablespoon of cornstarch. 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 1 tablespoon of cornstarch to the filling, or it will be too soft and fluid.
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
Refrigerate it while making the filling (or make it several days ahead), so it clumps well.
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 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 all-purpose flour
- pinch of salt
- ⅓ cup white sugar
- ⅓ cup light brown sugar
- ½ cup unsalted butter, cold pieces
More floury topping (doesn't brown too much):
- 1 ¼ cups all-purpose flour
- pinch of salt
- ½ cup sugar
- 9 tablespoons unsalted butter, cold pieces, ½ cup + 1 tablespoon total
For the blueberries:
- 4 cups blueberries, fresh or frozen
- 2 tablespoons light brown sugar
- ⅛ teaspoon ground cinnamon
- ½ teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch, optional but needed if you want a thick, syrupy filling
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C).
For the clumpy crumble:
- Mix 1 cup 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, 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 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 ¼ cups all-purpose flour with a pinch of salt and ½ cup sugar. Add 9 tablespoons 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 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 cups blueberries in the dish and sprinkle with 2 tablespoons light brown sugar and ⅛ teaspoon ground cinnamon. Grate ½ teaspoon lemon zest over them and stir to mix lightly.
- Drizzle 2 tablespoons fresh lemon juice with ¼ teaspoon vanilla extract over the berries. If using the 1 tablespoon cornstarch, dissolve them first in the lemon juice. Mix lightly with a spoon.
- 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 or in an airtight container, and warm slightly before eating to bring back the crispiness of the topping.
Norma says
What temp should this be baked at?
Paula Montenegro says
Hi Norma, it's a medium oven, 350°F.
angiesrecipes says
That deep bright purple colour just got me big time! Crisp or crumble ... really doesn't matter as they are all very delicious!
Odelle says
Must make this, a large one with plenty of this delicious crumble topping...
Such a lovely recipe, many thanks for sharing...
Enjoy your site, excellent recipes & posts...
This crumble is a must bake for me!
Regards,
Odelle.
Judit + Corina @ Glamorous Bite says
What a tasty treat and such a neat way to serve it!
Kitchen Riffs says
Wow, so cute! And do delish looking. Terrific stuff -- thanks so much.
Kathy says
These sound perfect for when you are craving something sweet, but I’m afraid one wouldn’t cut it for me!! They would be perfect as part of a dessert buffet!
Alice // Hip Foodie Mom says
I'm all about the large dish and making a big one. . yummmm! love this! and the crumble looks amazing. . I'd eat that alone by the spoonful!
Easyfoodsmith says
Small bites desserts are perfect ending to a meal. They satisfy the sweet craving and address the issue of over indulgence of a dessert.
dentistvschef says
Damn delicious snack!!!
i guess this gonna be great too over toasted bread
the photograph is really seducing my taste buds.....
Laura Dembowski says
These are so cute and very sophisticated too! They would be fabulous at a party and mess free too.
Deb says
Blueberries are in season here and happened to be a favorite of my husband! Making a LARGE one is the way to go at my house. A few scoops of this marvelous dessert would make him very happy!
Guru Uru says
What cute little dessert bites, this is a great idea 😀
Cheers
Choc Chip Uru
Liz Berg says
The size of these is just perfect for my need of something sweet after dinner! And I'm just imagining how wonderful the blueberry filling tastes topped with that amazing crumble! Must go check it out now 🙂
Abbe@This is How I Cook says
Love these an the fact that you can keep all the components separate until ready to use! Beautiful, Paula!
Cocoa and Lavender says
These look fantastic - am praying (a little) that they call fro coconut flour as I have some and don't know what to do with it! Even if they don't, I know I will love them! Onward to enjoy your guest spot! ~ David
Angie Schneider says
These berry bites look scrumptious, Paula.
Renee says
Heading over now to check out the recipe...
I know it will be fabulous because all your recipes are that way.
Medeja says
They look great.. I would need many such bites 😀
ahu says
Love the recipe and congrats on the guest spot, Paula! These bites are adorable - yes, I'm a sucker for tiny things! 🙂
Nancy @ gottagetbaked says
Ooooooooh these crunchy bites look amazing, Paula! Simple and delicious sounds really good to me right now. I'm not in the mood to make complicated, multi-step desserts lately. Heading over to check out your post and recipe!