Blueberry Crumble – This easy blueberry crumble is bursting with juicy berries and topped with a golden, buttery crumble. A simple, crowd-pleasing dessert everyone will love!
If you’re craving a dessert that’s equal parts cosy and bursting with fruit, this blueberry crumble is just the thing.
Juicy blueberries bubble beneath a golden, buttery topping that’s crisp on the outside and tender underneath. It’s comfort food at its finest.
This recipe is quick to make, big on flavour, and uses simple ingredients you probably already have. Serve it warm with a scoop of vanilla ice cream or enjoy it straight from the dish. Either way, it’s sure to be a hit.
Looking for more blueberry recipes? Check out my Blueberry Crumble Bars, Blueberry Chocolate Chip Muffins, and my Blueberry Breakfast Smoothie.
How to make
Blueberry Crumble
To make this crumble, simply place the blueberries, sugar, cornflour, lemon juice, and cinnamon into a large saucepan over medium heat.
Stirring occasionally, cook for about 10 – 15 minutes until the blueberries start to break down, and the mixture has thickened.
Remove from the heat and pour into a 8×8-inch square baking pan. Leave to cool whilst making the topping.
In a large mixing bowl, rub the butter into the flour until the mixture resembles breadcrumbs.
Stir in the oats, sugar, and cinnamon. Use your hands to really mix together.
Sprinkle evenly over the blueberry filling and bake for 35 – 40 minutes, or until the filling is bubbling at the edges and the topping is golden brown.
Allow to cool for 15 minutes before serving.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Substitutions & variations
- Blueberries → Use frozen blueberries (no need to thaw) or swap in a mix of berries like raspberries, blackberries, or chopped strawberries.
- Cornflour/cornstarch → Swap with arrowroot powder or plain flour to thicken the fruit juices.
- Rolled oats → You can use quick oats in a pinch, though the texture will be softer. Avoid steel-cut oats, they won’t soften properly.
- Nutty topping – Add ½ cup chopped nuts (like pecans, almonds, or walnuts) to the crumble for extra crunch and flavour.
- Mini crumbles – Divide the filling and topping into ramekins or muffin cases for individual servings. Great for dinner parties or picnics!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Recipe FAQs
Yes! Frozen blueberries work perfectly. No need to thaw.
The topping should be golden brown and crisp, and the filling should be bubbling around the edges. This usually takes about 35–40 minutes.
The butter may have been too warm, or it wasn’t baked long enough. Make sure your butter is cold when making the topping, and bake until golden and bubbling.
Old-fashioned rolled oats are best for texture. Quick oats can be used but may result in a softer topping. Avoid steel-cut oats.
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Blueberry Crumble
Ingredients
For the Blueberry Filling
- 4 ½ cups (675g) fresh blueberries
- ½ cup (100g) granulated sugar
- 2 tablespoons (20g) cornflour/cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
For the Crumble Topping
- 1 ¼ cups (156g) plain/all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- 1 cup (90g) rolled oats
- ¾ cup (150g) light brown sugar
- ½ teaspoon ground cinnamon
Instructions
For the Blueberry Filling
- Preheat the oven to 180C/160C Fan/350F/Gas 4.
- Place the blueberries, sugar, cornflour, lemon juice, and cinnamon into a large saucepan over medium heat.
- Stirring occasionally, cook for about 10 – 15 minutes until the blueberries start to break down, and the mixture has thickened.
- Remove from the heat and pour into an 8×8-inch square baking pan. Leave to cool whilst making the topping.
For the Crumble Topping
- In a large mixing bowl, rub the butter into the flour until the mixture resembles breadcrumbs.
- Stir in the oats, sugar, and cinnamon. Use your hands to really mix together.
- Sprinkle evenly over the blueberry filling (use as much or as little as you want) and bake for 35 – 40 minutes, or until the filling is bubbling at the edges and the topping is golden brown.
- Allow to cool for 15 minutes before serving. Enjoy!
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.