This incredibly easy blueberry crumble recipe is loaded with blueberries and topped with the crispiest streusel crumble topping! The brown sugar melded with juicy blueberries comes together for the tastiest summer dessert. With only 5 ingredients and 10 minutes of prep time before baking, this recipe is sure to be a family repeat.
With options to halve the recipe and a naturally gluten-free, dairy-free, and vegan ingredient list, everyone will love this blueberry crumble recipe!
Blueberry Crumble is unabashedly a Summer recipe! I enjoy it most when the blueberries are ripe between mid July and late August. It's the perfect Labor Day recipe, Summer Birthday recipe, or potluck recipe that will blow your guests away!
For more delicious blueberry recipes, check out my well-loved Gluten-Free Blueberry Muffins, Gluten-Free Blueberry Scones, and Vegan Blueberry Lemon Muffins.
For more summer berry recipes, check out my Strawberry Rhubarb Crumble, Baked Strawberry Crumble Pie, Gluten-Free Strawberry Muffins, Chocolate Dipped Strawberries, Strawberry Rhubarb Coffee Cake, and Strawberry Basil Smoothie.
You also may love my easy 3-ingredient Mango Popsicles recipe as an easy fruity summer dessert!
How to make it (with photos)
With just five ingredients and four steps, this blueberry crumble recipe is one of the easiest Summer desserts!
Ingredient Notes + Substitutions
You need just 5 simple ingredients to make this easy blueberry crumble without oats.
Blueberries
While I suspect this recipe will work well with frozen blueberries, I only tried it with fresh blueberries. It's the perfect recipe to make after blueberry picking.
If trying frozen blueberries, keep them frozen (don't thaw) but break up the clumps.
All Purpose Flour
I think flour makes a nicer fruit glaze in crumbles and crisps compared to cornstarch or potato starch, which can turn gelatinous. It's also a necessary part of the crumble topping.
All purpose gluten-free flour is a perfect substitution (I used Bob's Red Mill 1-to-1 GF baking flour).
More Ingredient Notes
- brown sugar - I think blueberry crumble tastes best with brown sugar. However, you can substitute any granulated sugar, like white sugar or even coconut sugar (I tried both!), with excellent results.
- coconut oil or butter - I think coconut oil makes the crispiest crumble because butter has a small water content that can get soggy after a day or two. However, unsalted butter or vegan butter can be used as a substitute for melted coconut oil.
- cinnamon - While optional, cinnamon adds a nice depth of flavor and pairs well with blueberries! I also include it in my Gluten-Free Blueberry Muffins.
- optional ingredients - While not necessary, you can add ⅛ teaspoon of salt and/or ½ teaspoon of vanilla extract to the filling if you like! This is simply a matter of personal preference.
I also recommend having some vanilla ice cream or my Vegan Gelato on hand as an exceptional topping!
See the recipe card for a full list of ingredients with quantities.
Variations
Check out these simple variations to turn this easy blueberry crumble into a lemon blueberry crumble, or make a half batch of this recipe.
Half Batch
If making a half batch of this recipe, use an 8x8 inch pan and halve all of the ingredients. Continue with the baking time as listed at 400 degrees, but after reducing the temperature to 350 degrees, you will only need to bake for an additional 15-20 minutes rather than the full time listed.
Lemon Blueberry Crumble
It's so easy to turn this blueberry crumble into a blueberry lemon crumble. All you need is 1 large lemon in addition to the ingredients listed above.
Add the lemon zest of the lemon to the filling, and instead of the 2 tablespoons of water, use 2 tablespoons of lemon juice. Include or omit the cinnamon in the crumble if you like (it's not typically an ingredient in lemon blueberry crumble). That's it!
Raspberries or Blackberries
Looking for another berry variation? You can substitute the same amount of raspberries or blackberries and make the recipe as listed. I recommend white sugar for red raspberries and brown sugar for blackberries or black raspberries.
Check out my Strawberry Rhubarb Crumble and Strawberry Crumble Pie for a similar recipe with strawberries.
Step-by-Step Instructions
Check out how to make blueberry crumble in just 4 easy steps!
- Prep: Preheat the oven to 400 degrees F. You need an ungreased baking pan in an 8x8, 9x9, or 9x13 inch size. A glass pan is preferable, but metal can work too.
- Blueberry Filling: In a large mixing bowl, add the blueberries. Then sprinkle 3 tablespoons of flour, ¼ cup of brown sugar (breaking up the clumps as needed), and the 2 tablespoons of water across the top. Mix gently with a spatula or wooden spoon until the flour and sugar coat the blueberries. Pour the mixture into your baking pan and spread evenly.
- Crumble Topping: To a medium mixing bowl, add ⅔ cup brown sugar, ⅔ cup flour, and ½ teaspoon cinnamon. Whisk together to mix, then add the melted coconut oil or melted butter. Use a fork to press the coconut oil or butter into the mixture with short downward strokes (press and drag through the dry mixture). Keep using the fork in this way until the ingredients are well mixed and there are crumble pieces of varying size, pea-sized and smaller. Sprinkle the crumble evenly over the blueberry filling.
- Bake + Cool: Bake at 400 degrees F for 15 minutes. Then reduce the temperature to 350 degrees for an additional 30-40 minutes or until the crumble is crisp and golden brown and the outer edges of filling are bubbling consistently. Allow to cool completely for the blueberry filling to set.
Expert Tips
Make a craveworthy blueberry crumble on the first try with these expert tips!
Let it cool for best texture.
For the best texture, you want to let the blueberry crumble cool for at least 2 hours. This gives the filling time to thicken. The blueberry filling holds its heat for a long time, so it's best not to eat it right away or you may burn your mouth.
Pick the best sugar.
I think this recipe tastes best with a brown sugar flavor or the rich caramel notes in coconut sugar. If making the lemon blueberry crumble variation, white sugar can help the lemon shine through since it is more neutral and lemon is a delicate flavor.
Recipe FAQs
Here I answered some frequently asked questions about this easy Blueberry Crumble Recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover blueberry crumble at room temperature for up to 24 hours, or covered in the refrigerator for up to 5 days.
The difference between a blueberry cobbler, crisp, and crumble is the topping, since they all have a blueberry filling and no pie crust. A cobbler has a biscuit topping, a crisp has a sweet oat and butter topping, and a crumble has a streusel topping that does not include oats.
Using coconut oil instead of butter is the secret to an extra crunchy crispy crumble! Since butter has a small water content, it can make the crumble soggy over time. Coconut oil is 100% oil and therefore stays crisp for days.
In my recipe experimentation, I did not find a notable difference when adding salt to this recipe. If you like, you can add ⅛ teaspoon of salt to the crumble topping mixture.
Related blueberry recipes to consider...
Looking for more blueberry recipes like this irresistible blueberry crumble? Check these out:
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📖 Recipe
Blueberry Crumble
Ingredients
Blueberry Filling
- 5 cups fresh blueberries (about 2 pounds or 907 grams)
- 3 tablespoons all purpose flour or all purpose gluten-free flour
- ¼ cup brown sugar , lightly packed
- 2 tablespoons water
Crumble Topping
- ⅔ cup brown sugar , lightly packed
- ⅔ cup all purpose flour or all purpose gluten-free flour
- ½ teaspoon ground cinnamon
- ¼ cup coconut oil or unsalted butter , melted
Instructions
- Prep: Preheat the oven to 400 degrees F. You need an ungreased baking pan in an 8x8, 9x9, or 9x13 inch size. A glass pan is preferable, but metal can work too.
- Blueberry Filling: In a large mixing bowl, add the blueberries. Then sprinkle 3 tablespoon of flour, ¼ cup of brown sugar (breaking up the clumps as needed), and 2 tablespoons of water across the top. Mix gently with a spatula or wooden spoon until the flour and sugar coat the blueberries. Pour the mixture into the baking pan and spread evenly.
- Crumble Topping: To a medium mixing bowl, add ⅔ cup brown sugar, ⅔ cup flour, and ½ teaspoon cinnamon. Whisk together to mix, then add the coconut oil or butter. Use a fork to press the coconut oil into the mixture with short downward strokes (press and drag through the dry mixture). Keep using the fork in this way until the ingredients are well mixed and there are crumble pieces of varying size, pea-sized and smaller. Sprinkle the crumble evenly over the blueberry filling.
- Bake + Cool: Bake at 400 degrees F for 15 minutes. Then reduce the temperature to 350 degrees for an additional 25-35 minutes or until the crumble is crisp and golden brown and the outer edges of filling are bubbling consistently. Allow to cool completely for the filling to set.
Meg says
Winner!! This blueberry crumble tastes as good as the photos.
Jamie says
I'm so glad you enjoyed it!
Ellie says
This was a great blueberry crumble recipe! I can’t wait until u pick time to make more.
Andrea says
This was amazing!! Don’t hesitate, just make it.
Lucas says
The tip for using coconut oil to keep the topping crisper is a game changer, especially for leftovers. This is a great recipe and I’ll make it again soon!
Jenna says
This is a great blueberry crumble recipe! It was easier than ones I tried in the past, the crumble stayed crisp, and my kids were able to help make it. Everyone enjoyed it!