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!

Prep Time30

Cook Time40

Total Time1 10

Course: Pies, Tarts & Crumbles

Cuisine: British

Keyword: blueberry, crumble

Servings: servings

Calories: 569kcal

Author: Marsha

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!

Notes

Leftovers can be covered and stored in the fridge for up to 5 days.

Baked crumble also freezes well for up to 3 months. Thaw overnight in the fridge, then warm up as desired.

Nutrition