Blueberry Crumble

A baked blueberry crisp in a white dish, this delicious blueberry dessert features a golden crumbly streusel, fresh blueberries, and mint leaves; a spoon rests in the dish where a portion of the fruit crumble has been served.

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This blueberry crumble is bursting with sweet, juicy berries and topped with a buttery, cinnamon oat crunch. Every bite is warm, gooey, and cozy—like summer in dessert form.

Course Dessert

Cuisine American

Keyword Blueberry crisp recipe, Blueberry Crumble, crumble topping

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 537

Author Erren Hart

Ingredients

For the Blueberry Filling:

36 oz fresh blueberries rinsed & well-drained
1½ cup blueberry jam or preserves

For the Crumble Topping:

1 cup all-purpose flour
¾ cup rolled oats
½ cup granulated sugar
½ cup brown sugar
½ teaspoon salt
1 teaspoon ground cinnamon
8 tablespoons 1 stick unsalted butter melted

US Customary - Metric

Instructions

Set your oven to 350°F (180°C).
In a large mixing bowl, combine the blueberries with the blueberry jam. Stir gently until the berries are well coated.
Transfer this mixture into a 9-inch pie plate or baking dish, spreading it out evenly.
In another large bowl, mix together the flour, rolled oats, granulated sugar, brown sugar, salt, and cinnamon.
Pour in the melted butter and stir until the mixture becomes crumbly and all ingredients are well combined.
Sprinkle the crumble topping evenly over the blueberry filling, ensuring full coverage.
Place the dish in the preheated oven and bake for 30 minutes, or until the topping turns golden brown and the blueberry filling is bubbling around the edges.
Remove from the oven and let it cool slightly before serving.

Video

Notes

Erren's Top Tips

Don’t skip the jam.
The blueberry jam isn’t just for extra flavor—it adds thickness and helps bind the filling so it doesn’t get watery.

Use cold, fresh berries when possible.
Fresh, well-drained blueberries hold their shape and bake up beautifully. If using frozen, toss them in a tablespoon of flour to help absorb excess moisture and bake a few minutes longer.

Don’t overmix the crumble.
You want that crumbly texture! Mix just until everything is combined and you’ve got those buttery clumps. Overmixing will turn it into dough, and we’re not making cookies here.

Pan matters.
A 9-inch pie plate or similar baking dish works best. Anything too shallow may bubble over, and too deep won’t crisp up the topping as well.

Watch the edges.
Look for bubbling edges and golden brown topping as your sign it’s done. Every oven’s a little different, so keep an eye in the last 5 minutes.

Let it cool just a bit.
Give it 10–15 minutes to rest before serving. This helps the filling thicken up and makes scooping way easier.

Storage & Freezing Instructions

Storing:
Leftover blueberry crumble can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 300°F for 10–15 minutes or in the microwave for 30–60 seconds.

Freezing (Before Baking):
Assemble the crumble, then cover tightly with plastic wrap and foil. Freeze for up to 2 months. When ready to bake, add 10–15 minutes to the bake time—no need to thaw.

Freezing (After Baking):
Let the baked crumble cool completely, then wrap and freeze in portions or whole. Reheat in the oven at 325°F until warmed through and bubbly.

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