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Blueberry Crumble

This blueberry crumble, easy to make with blueberries and a buttery oat cookie topping, is simple, easy, and the best blueberry dessert we can imagine. Simple and spectacular. Better make a double batch.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8 servings
Calories: 287 kcal
Course: Dessert
Cuisine: American

Ingredients

For the blueberry filling
  • 12 ounces (about 1 pint) fresh blueberries
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 to 2 tablespoons lemon juice depending on how tart the blueberries
  • 1/4 teaspoon kosher salt
For the crumble
  • 3/4 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup light or dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 stick (4 oz) unsalted butter cut into cubes and softened just a little, plus more for the pie plate
  • vanilla ice cream preferably homemade

Instructions

Prepare the oven and pan
    Cup of Yum
  1. Preheat the oven to 375°F (190°C). Adjust the oven rack to the center position. Generously butter a 9-inch pie plate.
Make the blueberry filling
  1. Nibble a blueberry or three to determine how sweet or tart it is. Toss the blueberries with the sugar, flour, lemon juice, and salt, adjusting the amount of lemon juice according to the relative sweetness or tartness of the berries. Dump the berries into the pie plate.
Make the crumble topping
  1. In a large bowl, stir together the flour, oats, brown sugar, vanilla, and salt. Blend in the butter, using your fingertips or a pastry cutter, and mix until well combined. Crumble the topping over the berries in clumps of varying sizes.
  2. Bake the blueberry crumble until the berry filling is bubbling and the crisp oat topping is set and browned in places, 25 to 35 minutes. Let the crumble cool a little (but not a lot) before spooning it onto plates or into dishes and serving it warm with a scoop of ice cream plopped on top or on the side or wherever you choose.

Notes

  • Individual servings--To make individual servings, divvy the filling and crumble between ramekins and bake until bubbling and golden.
  • Use frozen berries--If making this with frozen blueberries, thaw and drain the blueberries before baking.
  • Storage--Leftover blueberry crumble can be stored at room temperature, loosely covered, for up to 3 days.

Nutrition Information

Serving 1portion Calories 287kcal (14%) Carbohydrates 44g (15%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 7g (35%) Trans Fat 1g Cholesterol 30mg (10%) Sodium 231mg (10%) Fiber 2g (8%) Sugar 30g (60%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 287

% Daily Value*

Serving 1portion
Calories 287kcal 14%
Carbohydrates 44g 15%
Protein 2g 4%
Fat 12g 18%
Saturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 30mg 10%
Sodium 231mg 10%
Fiber 2g 8%
Sugar 30g 60%

* Percent Daily Values are based on a 2,000 calorie diet.