Blueberry Crumble (No Oats)

A close up of a serving of blueberry crumble to show the crumble and filling textures.

This easy blueberry crumble recipe is topped with the crispiest streusel crumble. It uses only 5 ingredients and 10 minutes of prep time. This classic recipe is naturally vegan and easily made gluten-free with gluten-free flour.

Course Dessert

Cuisine American

Keyword easy blueberry crumble, blueberry crumble recipe, blueberry crumble without oats

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 226kcal

Author Jamie Monkkonen

Ingredients

Blueberry Filling

5 cups fresh blueberries (about 2 pounds or 907 grams in my testing)
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 or 9x9 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 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°F and bake for an additional 30–40 minutes, or until the topping is crisp and golden and the blueberry filling is bubbling consistently around the edges. Allow to cool completely for the filling to set.

Notes

Pan size: Use an 8- or 9-inch square baking dish. An 8-inch dish produces a slightly deeper filling and may need the longer end of the baking range. Begin checking a 9-inch dish a few minutes earlier.

Storage: Store leftover blueberry crumble at room temperature for up to 24 hours, or covered in the refrigerator for up to 5 days.

Half batch: Halve all ingredients and use an 8-inch square baking dish. Bake for 15 minutes at 400°F, then 15–20 minutes at 350°F, until golden and bubbling.

Lemon Blueberry Crumble - To the blueberry filling, add the lemon zest from one large lemon and 2 tablespoons of lemon juice in place of water. Follow all other instructions as listed.

Blueberry Crumble Pie - Follow the instructions for my Strawberry Crumble Pie Recipe, using blueberries instead of strawberries.

Nutrition