The secret to the best blueberry crumble is in the topping. I use melted butter, which makes this recipe quick and incredibly delicious. I use blueberries in the video, but this easy crumble recipe works nicely with other berries and fruit!
Key Ingredients
Blueberries: I love using fresh blueberries to make this crumble, but the recipe also works really well with frozen blueberries. When using frozen berries, I thaw them, drain excess liquid, and then use them in the recipe. For more blueberry recipes, see our blueberry lemon cake or these blueberry muffins. Sugar: You will use a little sugar with the blueberries and for the crumble topping. Depending on how tart your blueberries are, you might need more or less sugar. I taste them to see how tart my blueberries are and then adjust the sugar as needed. Lemon: I love lemon and blueberry, so I mix a tablespoon of fresh lemon juice into the filling. If you don’t have a lemon, use water. Flour and rolled oats: This is what makes our crumble topping. I love the flour and oat combination because the flour helps create clumps of topping that hold together and brown in the oven. For a gluten-free crumble, use your favorite gluten-free flour blend and gluten-free certified oats. Butter: In other blueberry crumble recipes, you’re asked to cut cold butter into the flour and oats. We don’t use cold butter. We use melted butter instead, which is easier, less messy, and makes for a better topping (we use the same process when making apple crisp). For vegan blueberry crumble, use a plant-based butter.
How to Make Blueberry Crumble
First, you’ll make the blueberry filling. I keep it simple, using sugar, flour, lemon juice, and a pinch of salt. Toss it all together, then pour it into a pie or small baking dish. For the crumble topping, stir flour with rolled oats, sugar, and salt, then pour in a stick of melted butter. Melted butter is quicker and less messy than cold butter, and it also makes for a much better crumble topping. By using melted butter, the flour and oats are coated in buttery goodness, which helps them stay put on top of the blueberries. After baking, the topping looks like golden brown crumbles with just enough crunch to stand up to the dreamy blueberry filling below. I bake my crumble until the juices are slightly thickened and the topping turns light golden brown. Then, I allow it to cool for 10 minutes before digging in! This blueberry crumble is amazing when served with ice cream, whipped cream, or whipped coconut cream.
Blueberry Crumble Variations
I love how simple this blueberry crumble is to make. Here are some really delicious variations:
You can use other types of berries to make a berry crumble (try blackberries, raspberries, gooseberries, or sliced strawberries). Remember to taste your berries before baking to see how much sugar the filling might need. More tart berries, like gooseberries, will need a bit more sugar. Combine the blueberries with fruit like sliced peaches, apples, or pears. Add spices to your crumble topping. I love 1/2 teaspoon of cinnamon and a pinch of nutmeg, ground ginger, or try 1/2 teaspoon of Chinese 5 Spice. We use ginger when making our homemade apple cobbler. Add nuts to the crumble topping. I especially love almonds and blueberries together.
2 tablespoons (24g) sugar, or more to taste 2 tablespoons (18g) all-purpose flour 1 tablespoon (15ml) fresh lemon juice or water Pinch fine sea salt 3/4 cup (65g) old-fashioned rolled oats 1/2 cup (100g) sugar, try a mix of brown sugar and granulated sugar 1/2 cup (115g) butter, melted, 1 stick 1/8 teaspoon fine sea salt 2Add the blueberries, lemon juice, 2 tablespoons of flour, 2 tablespoons of sugar, and a pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). Toss well until combined. 3In a medium bowl, combine the flour, rolled oats, 1/2 cup of sugar, and 1/8 teaspoon of salt in a medium bowl. Add the melted butter, then stir until the butter has moistened all the flour and the topping is crumbly. 4Sprinkle the crumble topping over the blueberry filling. I use my hands to do this. As I sprinkle, I press the crumbles together to create larger clumps of topping. 5Bake until the juices thicken, and the topping turns light golden brown, 25 to 35 minutes. Cool for 10 minutes, and then serve.
