Easy Blueberry Crumble

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!

Prep Time10

Cook Time45

Total Time55

Course: Snack/Dessert

Cuisine: American

Keyword: blueberry crumble

Servings: servings

Author: Ashley McCrary

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 9x9, 10 inch cast iron or a 8x11 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