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Blueberry Crumble Recipe

warm blueberry crumble with vanilla ice cream
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This easy blueberry crumble recipe is warm, buttery, and packed with juicy blueberries. Quick to prep and full of flavor, it’s the perfect no-fuss dessert for summer nights or midnight cravings.

Ingredients

Scale

1 ½ pounds (680g) fresh or frozen blueberries (about 2 pints)

2 tablespoons (24g) sugar (adjust if berries are tart)

2 tablespoons (18g) all-purpose flour

1 tablespoon fresh lemon juice (or water if you’re out)

Pinch of fine sea salt

¾ cup (100g) all-purpose flour

¾ cup (65g) old-fashioned rolled oats

½ cup (100g) sugar (try half brown, half white)

½ cup (115g) melted butter (1 stick)

1/8 teaspoon fine sea salt

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a 9-inch pie dish or 2-quart baking dish, mix blueberries, lemon juice, 2 tablespoons of flour, 2 tablespoons sugar, and a pinch of salt. Toss gently.
  3. In a medium bowl, stir together the flour, oats, sugar, and salt. Pour in the melted butter and stir until crumbly.
  4. Sprinkle the crumble topping over the berries. Press gently with your hands to form larger chunks.
  5. Bake for 25 to 35 minutes, or until the topping is golden and the filling is bubbly. Let it cool for 10 minutes before serving.

Notes

  • Frozen blueberries? Just thaw and drain before using.
  • Taste your berries — if they're really tart, add 1–2 extra tablespoons of sugar.
  • Gluten-free? Swap in GF flour and certified GF oats.
  • Vegan version? Use plant-based butter or coconut oil.
  • Store in fridge for 4 days, or freeze for up to a month.
  • To make ahead, freeze unbaked and cook straight from frozen (40–60 minutes).

Nutrition

Find it online: https://learnenglish100.com/cooking/blueberry-crumble-recipe/