Easy Blueberry Crumble
Published Feb 04, 2026
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This blueberry crumble is a simple, cozy dessert made with frozen blueberries, a buttery crumble topping, and a touch of lemon for brightness. It’s baked in the oven until warm and bubbling, with minimal prep time required. The fruit stays juicy while the topping turns golden and crumbly (not heavy) creating a balanced, dependable dessert that lets the blueberries shine!
Why You’ll Love This Blueberry Crumble
This recipe is so easy and dependable. Using frozen blueberries means you can make it any time of year without chasing peak-season fruit, and the filling thickens just enough to stay spoonable without turning jammy or watery. It’s the same reliable, low-stress approach I love in recipes like my blueberry cobbler, where simple ingredients and clear bake cues do the heavy lifting!
If you love simple, fruit-forward desserts like my apple crumble bars or the fresh flavor these lemon blueberry cheesecake bars bring, this blueberry crumble is a natural fit! The crumble topping is simple but intentional, baking up golden with small buttery clumps that hold their shape and give you that classic contrast between soft fruit and crisp topping!
Ingredients You’ll Need
- Frozen blueberries: These create a reliable, juicy filling without needing to adjust for seasonal ripeness. Fresh blueberries also work if that’s what you have on hand.
- Granulated coconut sugar or regular sugar: Adds sweetness while letting the blueberries stay front and center. Monk fruit works well for a lower-sugar option.
- Cornstarch or all-purpose flour: Helps thicken the blueberry juices as they bake so the filling sets instead of pooling.
- Lemon juice and lemon zest: Brighten the berries and balance the sweetness without overpowering the fruit.
- Salt: A small amount sharpens both the filling and the crumble topping.
- Vanilla extract: Rounds out the flavors and adds warmth.
- Vanilla ice cream or dairy-free ice cream: Optional, but highly recommended for serving!
Crumble Topping
- Baking powder: Gives the crumble just a touch of lift so it stays light instead of dense.
- Gluten-free all-purpose flour: Forms the base of the crumble and helps create that classic sandy texture. King Arthur Measure for Measure works well here.
- Salted butter (or vegan butter): Brings richness and helps the topping bake up golden with buttery clumps.
- Brown sugar: Adds sweetness and moisture while encouraging caramelization as it bakes.
- Cinnamon: Adds warmth and subtle spice that complements the blueberries without overpowering them.
- Salt: Sharpens the sweetness and balances the topping.
How to Make This Blueberry Crumble
Step 1: Prep the oven and dish. Preheat the oven to 350°F and lightly grease a 9×9-inch dish, 10-inch cast iron skillet, or 8×11-inch baking dish. Make the fruit filling. In a large bowl, gently toss the frozen blueberries with coconut sugar, cornstarch, lemon juice, salt, and lemon zest until evenly coated. Pour the mixture into the prepared dish, spreading it into an even layer.
Step 2: Make the crumble topping. In a separate bowl, combine the flour, brown sugar, cinnamon, baking powder, and salt. Add the melted butter and mix until coarse crumbs form, with some pea-sized clumps throughout.
Step 3: Assemble and bake. Sprinkle the crumble topping evenly over the blueberries. Bake for 40-45 minutes, until the topping is golden brown and the blueberry juices are bubbling up around the edges. Those bubbling edges are your visual cue that the filling has thickened properly!
Step 4: Cool slightly and serve. Let the crumble rest for 10-15 minutes before serving so the juices can set. It’s best served warm once the filling has slightly thickened, rather than piping hot straight from the oven. Serve on its own or topped with a scoop of vanilla ice cream or whipped cream.
Mac’s Pro Tip
Blueberry Crumble Tips
- Don’t thaw frozen blueberries first. Baking them straight from frozen prevents excess moisture from watering down the filling and helps it thicken properly.
- Look for bubbling edges, not just a golden top. The crumble is ready when the blueberry juices are visibly bubbling around the edges – that’s your sign the filling has set!
- Let it rest before serving. Cooling for 10-15 minutes allows the juices to thicken so the crumble stays spoonable instead of soupy.
- Bake uncovered the whole time. Covering traps steam and softens the topping; leaving it uncovered keeps the crumble crisp.
Lemon plays a key role in balancing the sweetness in this recipe – it’s the same reason it works so well in recipes like my blueberry muffins with lemon glaze.
Make Ahead & Storage Tips
- Blueberry crumble freezes best after it’s baked and fully cooled. Wrap the dish tightly or transfer to an airtight container, then freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven so the topping crisps back up.
- This blueberry crumble recipe can be assembled a few hours ahead of time and kept covered in the fridge until ready to bake.
- Once baked, leftovers can be stored in the fridge for up to 4 days.
- Reheat individual portions in the microwave or warm the whole dish in the oven until heated through.
Recipe FAQs
A crumble typically has a flour-and-sugar topping without oats, while a crisp includes oats in the topping. Both are baked fruit desserts, but the textures are slightly different!
Both work well. Frozen blueberries are convenient and consistent, while fresh blueberries are great when in season. No need to thaw frozen berries before baking.
Yes! You can assemble it ahead and bake later, or bake it fully and reheat before serving. The flavors hold up well.
More Fruit-Forward Dessert Recipes
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Easy Blueberry Crumble
Ingredients
- 24 oz frozen blueberries 4-5 cups; can also use fresh blueberries
- 1 1/2 tbsp lemon juice
- 2 tsp lemon zest
- 3/4 cup granulated coconut sugar or regular sugar lower sugar sub monk fruit
- 3 tablespoons cornstarch or all purpose flour
- ¼ tsp salt
- 1 tsp vanilla extract
- Vanilla ice cream or dairy-free ice cream optional
Crumble:
- 1 ¾ cups gluten-free all-purpose flour I use King Arthur's Measure for Measure
- 1 ¼ sticks salted butter melted (cooled slightly) or sub vegan butter
- ½ cup brown sugar lower sugar sub brown monk fruit
- ¼ tsp salt
- 1 tsp cinnamon
- ½ teaspoon baking powder
Instructions
- Prep Oven & Dish: Preheat the oven to 350°F (175°C). Lightly grease a 9×9, 10 inch cast iron or a 8×11 baking dish
- Make the Fruit Filling: In a large bowl, combine the blueberries, coconut sugar, cornstarch, lemon juice, salt, and lemon zest. Toss gently until the berries are evenly coated. Pour the mixture into the prepared baking dish.
- Make the Crumble Topping: In a separate bowl, combine the flour, brown sugar, cinnamon, and baking powder. Add the melted butter. Mix until it forms coarse crumbs (some pea-sized clumps are perfect).
- Assemble & Bake: Sprinkle the crumble topping evenly over the blueberries. Bake for 40–45 minutes, until the topping is golden brown and the berries are bubbling. Serve: Let cool for 10–15 minutes to thicken the juices. Serve warm with vanilla ice cream, whipped cream, or enjoy as-is.
Notes
- Vanilla ice cream is not calculated in the nutrition facts.
- Don’t thaw frozen blueberries first. Baking them straight from frozen prevents excess moisture from watering down the filling and helps it thicken properly.
- Look for bubbling edges, not just a golden top. The crumble is ready when the blueberry juices are visibly bubbling around the edges – that’s your sign the filling has set!
- Let it rest before serving. Cooling for 10-15 minutes allows the juices to thicken so the crumble stays spoonable instead of soupy.
- Bake uncovered the whole time. Covering traps steam and softens the topping; leaving it uncovered keeps the crumble crisp.
- Once baked, leftovers can be stored in the fridge for up to 4 days.
- Reheat individual portions in the microwave or warm the whole dish in the oven until heated through.
- Blueberry crumble freezes best after it’s baked and fully cooled. Wrap the dish tightly or transfer to an airtight container, then freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven so the topping crisps back up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
