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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!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings: 6 servings

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.

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.