Description
This easy blueberry crumble features perfectly cooked fresh blueberries beneath a buttery, oat-based crumble topping. With just 10 minutes of prep and simple pantry ingredients, this comforting dessert is baked to golden perfection and ideal for any occasion. No fancy equipment is needed, making it an approachable recipe for both beginners and seasoned bakers.
Ingredients
Blueberry Filling
- 1 ½ pounds (680g) fresh blueberries, about 2 pints
- 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
Crumble Topping
- 3/4 cup (100g) all-purpose flour
- 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
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking the crumble.
- Prepare the blueberry filling: In a 9-inch pie dish or a 2-quart baking dish, combine the fresh blueberries, lemon juice, 2 tablespoons of all-purpose flour, 2 tablespoons of sugar, and a pinch of salt. Toss thoroughly to evenly coat the berries with the mixture.
- Make the crumble topping: In a medium bowl, mix together the flour, rolled oats, sugar, and salt. Pour in the melted butter and stir until the mixture is crumbly and all dry ingredients are moistened.
- Assemble the crumble: Evenly sprinkle the crumble topping over the blueberry filling. Use your hands to press some of the crumble together into larger clumps for a textural contrast.
- Bake the crumble: Place in the preheated oven and bake for 25 to 35 minutes until the blueberry juices have thickened and the topping turns a light golden brown.
- Cool and serve: Allow the bake to cool for about 10 minutes before serving to let the juices set for a perfect consistency.
Notes
- Frozen blueberries: If using frozen, thaw and drain excess liquid before using. Increase quantity to about 1 ¾ pounds.
- Adjust sugar: Taste the berries before adding sugar; if very tart, add 1-2 tablespoons more sugar to the filling.
- Gluten-free version: Use a certified gluten-free flour blend and certified gluten-free oats.
- Vegan option: Substitute butter with plant-based butter or coconut oil.
- Storage: Keeps up to 4 days refrigerated in an airtight container and freezes up to 1 month.
- Make ahead: Assemble but do not bake; freeze wrapped tightly. Bake from frozen for 40-60 minutes until bubbling and golden.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
