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 5

Cook Time 25

Total Time 30

Servings

Calories 201kcal

Author Jamie

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.

Notes

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 - 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 - 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.

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