This is the easiest and most delicious blueberry crumble recipe. It takes about 10 minutes of practice and has perfectly cooked blueberries covered in a buttery oatmeal topping. This crumble is out of this world!

Watch the video

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 great with other berries and fruits!

Main ingredients

• Blueberries: I love using fresh blueberries to make this crumble, but the recipe also works great with frozen blueberries. When I use frozen berries, I thaw them, drain the excess liquid, and then use them in the recipe.
• Sugar: You will use a little sugar with the blueberries and for the crumble. Depending on how acidic the cranberries are, you may need more or less sugar. I taste them to see how tart my cranberries are and then adjust the sugar as needed.
• Lemon: I love lemon and cranberries, so I mix a tablespoon of fresh lemon juice into the filling. If you don't have lemon, use water.
• Flour and oat flakes:This is what makes our coverage fall apart. I love the combination of flour and oats 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 certified gluten-free oats.
• Butter:Other blueberry crumble recipes ask you to add cold butter to the flour and oats. We do not use cold butter. Instead, we use melted butter, which is easier, less messy, and makes a better topping (we use the same process when making crisp apple). For the vegan blueberry crumble, use plant-based butter.

How to make blueberry crumble

First, you will make the blueberry filling.I keep it simple, using sugar, flour, lemon juice and a pinch of salt. Mix it all together and then pour it into a cake or small baking dish.

For the crumble topping, mix the flour with the 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 makes a much better crumbly topping, too.

By using melted butter, the flour and oats are coated in delicious butter, which helps them stay on top of the blueberries. After baking, the topping resembles golden crumbs with just enough crunch to stand up to the dreamy blueberry filling beneath.

I bake my crumble until the juices thicken slightly and the topping turns a light golden color. Then I let it cool for 10 minutes before digging deeper. This blueberry crumble is amazing served with ice cream. whipped creameither whipped coconut cream.

Blueberry crumble variations

I love how simple it is to make this blueberry crumble. Here are some really delicious variations:

• You can use other types of berries to make a berry crumble (try blackberries, raspberries, currants or sliced ​​strawberries). Remember to taste the berries before baking to see how much sugar the filling may need. More tart berries, like currants, will need a little more sugar.
• Combine blueberries with fruits such as sliced ​​peaches, apples, or pears.
• Add spices to your crumble topping. I love 1/2 teaspoon cinnamon and a pinch of nutmeg or try 1/2 teaspoon Chinese 5 spice.
• Add walnuts to the crumble topping. I especially love almonds and cranberries together.

Tips for Storing and Prepping Ahead

Homemade blueberry crumble lasts up to 4 days in an airtight container in the refrigerator. It can also be frozen for up to 1 month.

To make blueberries crumble ahead of time, follow our recipe, but do not bake the crumble. Instead, wrap it tightly with aluminum foil (I wrap it twice) and then freeze it for up to 1 month. When you're ready to bake it, bake the frozen crumble until the filling is bubbling and the topping is golden brown (40 to 60 minutes).

Easiest fruit desserts

Easy Blueberry Crumble

Makes 8 servings

Nutrition per serving Portion size 1/8 of the plate / calories 289 / Total fat 11.9g / Saturated fat 7.3g / Cholesterol 30.4mg / Sodium 75.5g / Carbohydrate 43.6g / Dietary fiber 3.2g / Total sugars 24.2g / Protein 3.1g

AUTHOR: Adam and Joanne Gallagher