Blueberry Crumble

Blueberry Crumble – Sweet, juicy blueberries baked beneath a golden, buttery oat crumble topping. An easy, comforting dessert that’s perfect served warm with vanilla ice cream!

There’s nothing quite like a warm, homemade fruit crumble! This Blueberry Crumble is bursting with sweet, juicy blueberries, lightly flavoured with cinnamon and lemon, and topped with a golden, buttery crumble that’s deliciously crisp on top and soft underneath.

It’s wonderfully easy to make with just a handful of simple ingredients, and you can use either fresh or frozen blueberries. The filling becomes beautifully thick and jammy as it bakes, while the oat crumble adds the perfect buttery crunch. Serve it warm with a generous scoop of vanilla ice cream, a drizzle of cream, or some homemade custard for the ultimate comforting dessert!

Looking for more delicious blueberry recipes? Try my Blueberry Crumble Bars, Homemade Blueberry Pie, or Blueberry Chocolate Chip Muffins.

Happy baking,

Marsha x

From the recipe box

Blueberry Crumble

Sweet, juicy blueberries baked beneath a golden, buttery oat crumble topping. An easy, comforting dessert that's perfect served warm with vanilla ice cream!

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Prep 30 minutes minutes

Cook 40 minutes minutes

Total 1 hour hour 10 minutes minutes

Yields 6 servings

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Ingredients

For the Blueberry Filling

• 675 g fresh blueberries
• 100 g caster or granulated sugar
• 20 g cornflour/cornstarch
• 1 tablespoon lemon juice
• ½ teaspoon ground cinnamon

For the Crumble Topping

• 115 g unsalted butter, cold and cubed
• 156 g plain/all-purpose flour
• 90 g rolled oats
• 150 g light brown sugar
• ½ teaspoon ground cinnamon

Instructions

For the Blueberry Filling

• Preheat the oven to 180°C/160°C Fan/350°F/Gas 4.
• Place the blueberries, sugar, cornflour, lemon juice, and cinnamon into a large saucepan over medium heat.
• Cook for 10–15 minutes, stirring occasionally, until the blueberries begin to break down and the mixture has thickened.
• Remove from the heat and pour the blueberry filling into a 20cm (8-inch) square baking dish. Leave to cool slightly whilst preparing the crumble topping.

For the Crumble Topping

• In a large mixing bowl, rub the cold butter into the flour using your fingertips until the mixture resembles breadcrumbs.
• Add the rolled oats, light brown sugar, and cinnamon. Mix together using your hands until everything is evenly combined and a crumbly mixture forms.
• Sprinkle the crumble topping evenly over the blueberry filling, covering the surface.
• Bake for 35–40 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges.
• Leave to cool for 15 minutes before serving warm with vanilla ice cream, cream, or custard.

Recipe notes

Blueberries: Fresh blueberries work beautifully in this recipe, but frozen blueberries can also be used. There’s no need to thaw them beforehand, although the filling may take a little longer to thicken.

Rolled oats: Rolled oats give the crumble topping a lovely texture and slight crunch. Quick oats can also be used, but the topping may be a little softer.

Storage: Store leftover crumble tightly covered in the fridge for up to 5 days. Reheat individual portions in the microwave, or warm larger portions in the oven until heated through.

Freezing: Baked blueberry crumble freezes well for up to 3 months. Allow it to cool completely before wrapping tightly or transferring to a freezer-safe container. Thaw overnight in the fridge, then reheat in the oven until warmed through.