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Blueberry Crumble is the ultimate crowd-pleaser! Juicy blueberries topped with a golden, buttery crumble make this cozy dessert irresistible. The best part? It’s ready to enjoy in just 40 minutes!
Know Before You Scroll
Servings: 8
Prep: 10 minutes
Cook: 30 minutes
Total Time: 40 minutes
Jammy, juicy blueberries baked to bubbly perfection under a golden, buttery cinnamon oat crumble. Sweet, cozy, and just a little crunchy on top—like pie, but easier.
Super easy. You’re basically stirring, sprinkling, and baking. No stress, all reward.
Fresh blueberries, blueberry jam or preserves, all-purpose flour, rolled oats, granulated sugar, brown sugar, salt, ground cinnamon, unsalted butter.
Large mixing bowls, spoon or spatula, 9-inch pie plate or baking dish, oven.
Don’t skip the jam! It helps bind the filling and gives that extra pop of blueberry flavor without needing extra sugar.
Use store-bought blueberry preserves and pre-washed berries to cut down prep to under 5 minutes.
No oats? Use an extra ¾ cup of flour instead. Want it less sweet? Cut the sugars by ¼ cup each and add a splash of lemon juice to brighten it up.
This blueberry crumble was born out of a craving for something simple, cozy, and bursting with juicy berries. I wanted a dessert that felt like summer in every bite—sweet, warm, and just rustic enough to feel homemade without being fussy. So I took some of my favorite things: fresh blueberries, a generous spoonful of jam for that extra pop of flavor, and a buttery oat topping that bakes up golden and crisp. It’s the kind of dessert you can throw together in under an hour, but it tastes like you spent all afternoon baking. Perfect for a weeknight treat or a last-minute gathering—just add a scoop of vanilla ice cream and you’ve got magic.
Ingredient Notes
Fresh blueberries! Plump, juicy, and packed with that bright, sweet-tart flavor that makes this crumble sing.
Frozen blueberries work great too—no need to thaw, just toss them in as is! You can also mix in blackberries or raspberries for a little berry mashup magic.
All-purpose flour. It binds the crumble topping together and helps create those big, delicious oat clusters.
For gluten-free, use a 1:1 baking flour blend. Almond flour also works, but the topping may be a bit more delicate and nutty.
Unsalted butter—it gives the topping its rich, buttery goodness and helps everything brown up perfectly in the oven.
For a dairy-free option, try vegan butter or coconut oil (refined for a neutral taste). Just note: flavor and texture may vary slightly.
Old-fashioned rolled oats. They bake up beautifully golden and crisp, giving you that dreamy crumble topping
Quick oats will work in a pinch, but the texture will be softer. Avoid steel-cut oats—they stay too chewy. Use certified gluten-free oats if needed.
Oats are usually found in the breakfast or cereal aisle of most grocery stores. You can also look for them in the Health foods or the natural foods section.
Blueberry jam (or preserves) adds an extra punch of juicy, concentrated berry flavor to the filling—it’s like a little flavor boost that takes things from good to wow.
No blueberry jam? Use any berry jam you have on hand—raspberry, mixed berry, or even strawberry works beautifully. You can also skip it if you’re working with super ripe, naturally sweet berries, but we love the depth it adds.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Mix Up the Blueberry Filling
Alright, let’s get cozy. First things first—set your oven to 350°F/180°C. We’re baking something warm, juicy, and golden.
In a big bowl, toss together 36 ounces of fresh blueberries—yes, we’re going big—and 1 and ½ cups of blueberry jam. Stir gently until those berries are glossy and jammy and coated in sweet goodness.
Pour it all into a 9-inch pie dish or baking dish, and just spread it out nice and even. That color? Gorgeous already.
Make That Buttery Crumble
In a second bowl, it’s crumble time. Add 1 cup of flour, ¾ cup of rolled oats, ½ cup of white sugar, ½ cup of brown sugar, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. Stir it all together until it smells like a cinnamon dream.
Now pour in 8 tablespoons of melted unsalted butter—yes, the whole stick. Stir it up until you get that perfect crumbly texture. You want little buttery clumps that’ll crisp up as they bake.
Assemble and Bake
Sprinkle the crumble topping all over your blueberry filling. Don’t hold back—we want full coverage here.
Pop it in the oven for about 30 minutes, until the top is golden brown and the berries are bubbling up around the edges like a pie that just can’t contain itself.
Cool, Serve, and Fall in Love
Let it cool for a few minutes—if you can wait—and then scoop it up warm. Add a scoop of vanilla ice cream or whipped cream if you’re feeling extra. Which… you should be. This blueberry crumble is juicy, sweet, buttery, and crisp all in one bite—and honestly, it’s almost too easy.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves 8
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)
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.
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.
Calories: 537 | Carbohydrates: 106g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 173mg | Potassium: 215mg | Fiber: 5g | Sugar: 70g | Vitamin A: 419IU | Vitamin C: 18mg | Calcium: 44mg | Iron: 2mg
FAQs
Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work well. No need to thaw, but you may need to bake for a few extra minutes. Tossing them in a bit of flour helps reduce excess moisture.
What can I use instead of blueberry jam?
Try raspberry or mixed berry jam for a flavor twist. You can also use lemon curd for a tangy contrast—but keep the blueberries in for texture.
Can I make this gluten-free?
Absolutely. Just sub the flour with a 1:1 gluten-free all-purpose blend and make sure your oats are certified gluten-free.
Can I prep this ahead of time?
Yes, you can assemble the entire dish, cover it, and keep it in the fridge for up to 24 hours before baking. It’s a great make-ahead dessert for gatherings.
Why is my crumble topping soggy?
It usually means there’s too much liquid in the fruit or not enough crisping time. Try baking longer or using slightly less jam next time.
What’s the best topping—ice cream or whipped cream?
Honestly? Both. But if you’re choosing one, vanilla ice cream wins for that creamy-cold contrast against the warm, juicy crumble.
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