Food & Cooking Recipes Dessert & Treats Recipes Blueberry Crumble 4.8 (5) Simple and sweet, this easy blueberry crumble recipe takes just 15 minutes to prepare. Prep Time: 15 mins Total Time: 1 hr 45 mins Servings: 6 to 8 Jump to recipe Our easy Blueberry Crumble recipe is perfect to make the next time your kitchen is bursting with blueberries. Calling for a whopping 2 pounds of fresh berries, it’s just the recipe to reach for in summer when farm stands are full of peak-season fruit. What's more, the recipe requires basic pantry ingredients (such as cornstarch, brown sugar, and flour), so you bake it on a whim. Served in bowls with scoops of vanilla ice cream, this blueberry crumble is the ultimate summer dessert. It's also delicious paired with tangy Greek yogurt or freshly made whipped cream. If you're making the dish out of season, feel free to use frozen blueberries. Crisp, Crumble, Cobbler, and Buckle: Here's the Lowdown on These Easy Fruit Desserts Credit: Bryan Gardner Ingredients for Blueberry Crumble Blueberries: If you're able to find freshly picked blueberries, this is certainly the time to use them. However, this recipe will still be delicious made with out-of-season berries or even frozen ones, just don't thaw them first. Butter: Using room temperature butter for the crumb topping will make mixing much easier—let your butter sit at room temperature until softened (you can cut it into small pieces to help speed up the process). If you're in a rush, fill a glass or ceramic bowl with hot water and let it sit for 5 minutes, then empty out the water and set it upside down over the butter. After a few minutes, the residual heat should help the butter soften. We don't recommend softening butter in the microwave as it can heat unevenly, which can impact the final texture of your recipe. Light brown sugar: We prefer the flavor of light brown sugar in this recipe, but if you'd like a stronger taste, feel free to swap in dark brown. For something even milder (or if you're out of brown sugar all together), you can swap in granulated sugar instead. To get an accurate measurement, always pack brown sugar into the measuring cup or spoon. Flour: All-purpose flour is our go-to for the toasty crumble that tops the fruit. When measuring flour for baking recipes, always spoon it into your measuring cup, rather than scooping it out of the bag or container for the most accurate measurement. Cornstarch: To thicken the fruit filling, we like to use cornstarch as it bakes up clear and won't cloud the filling. That being said, you can swap in all-purpose flour instead, just be sure to use double the amount that is called for and know that your filling may be more opaque. Lemon juice: A touch of lemon juice brightens up the sweet, jammy filling. We much prefer the flavor of freshly squeezed lemon juice, but you can use the bottled version if that's what you have on hand. Making Blueberry Crumble Without a Mixer Using a stand mixer or hand-mixer to make the crumb topping will help it come together in no time, but if you don't have either, you can still make this recipe by hand: Be sure that your butter is extremely soft and use a whisk to combine it with the sugar until well incorporated. It won't get as light and fluffy as with an electric mixer but will still turn out well. Tenting the crumble with foil after 30 minutes will help keep the topping from becoming too brown while allowing the filling to continue bubbling away. If your crumble looks like it's getting too dark before the 30 minute mark, you can certainly tent it earlier. More Filling You can double the amount of crumb topping on this Blueberry Crumble, if desired. Just keep an eye on it in the oven; you may need to add up to 15 minutes to the baking time to make sure the cornstarch thickens properly and the blueberries are bubbling in the center. The topping can also be made in advance and stored in the freezer. Directions Combine berries, sugar, cornstarch, and salt: Preheat oven to 375°F. In a large bowl, mix berries with granulated sugar. Add cornstarch and salt and mix until berries are well coated. Add lemon juice: Fold in lemon juice and transfer to an 8-inch square baking dish. Beat butter and brown sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and brown sugar on medium speed until light and fluffy. Add flour and salt: Add flour and salt; using your hands, mix until large pieces form. Place topping over berries: Scatter evenly over filling. Bake until bubbly: Bake until center is bubbling, 55 minutes to 1 hour, tenting loosely with foil after 30 minutes. Let cool at least 30 minutes before serving, with vanilla ice cream if desired. Storage and Reheating Store leftovers in the refrigerator, covered, for three to five days. Try to eat it sooner rather than later, as the topping will soften over time. To reheat, bake the crumble at 350 degrees Fahrenheit for 10 to 15 minutes, or until the blueberries are bubbling. You can also microwave a single serving for a few minutes until warmed through. Variations Feel free to replace some of the blueberries with other berries, like chopped strawberries. You can also add diced stone fruit, such as peaches or nectarines, for a different flavor profile. Try These Other Blueberry Dessert Recipes: Blueberry Tart Blueberry "Toaster" Pastries Blueberry-Cheesecake Icebox Cake Banana-Blueberry Smoothie Blueberry Lattice Pie Blueberry Dutch Baby Pancakes Lemon Blueberry Muffins Blueberry Preserves French Toast With Blueberry Maple Syrup Updated by Kirsten Nunez Kirsten Nunez Kirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as decorvow, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores. and Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.