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Why I Love This Blueberry Crumble
When blueberries are in season, I want to enjoy them to the fullest, and a crumble is one of the first things I make. This one starts with plenty of blueberries and just a little lemon juice to brighten their flavor.
Six cups of blueberries and a sugar cookie crumble make an easy dessert with plenty of fruit and a topping worth coming back for!
But the topping is what really makes it special. Melted butter, vanilla extract, and a touch of almond extract turn normal pantry ingredients into a topping that tastes pretty much like a sugar cookie. You squeeze it into clumps before scattering it over the fruit, so every spoonful has a mixture of juicy berries and buttery cookie-like pieces.
Here’s what you’ll love:
- Lots of blueberry flavor – A simple filling lets the berries shine.
- A sugar cookie topping – Vanilla extract and a little almond extract give the buttery crumble a flavor we all love.
- Fresh or frozen blueberries – Enjoy berries you just picked or use what’s stashed in the freezer.
- No mixer needed – Melted butter brings the topping together with a spoon and your hands.
- Simple cleanup – Mix the filling right in the baking dish and use one bowl for the topping.
Blueberry Crumble Ingredients
These simple, seasonal ingredients come together to form a delicious crumble:
- Blueberries – Fresh, in-season berries are wonderful here, but frozen blueberries work, too.
- Granulated sugar and cornstarch – Sugar sweetens the filling and topping, while cornstarch thickens the blueberry juices as the filling bakes.
- Lemon juice – Brightens the filling and brings out the berries’ flavor.
- All-purpose flour – Gives the crumble its structure. Spoon it into the measuring cup and level it off.
- Baking powder – Gives the topping a little lift.
- Kosher salt – Balances the sweetness and brings out the buttery flavor.
- Melted butter – Brings the dry ingredients together into those crumbles we all love, sort of like a sugar cookie.
- Vanilla extract – Always a necessity in any baked good, at least in my opinion!
- Almond extract – A small amount that makes this taste like a sugar cookie.
The full amount of each ingredient can be found in the recipe card below.
How to Make Blueberry Crumble
There are 3 steps to make blueberry crumble:
Step 1: Mix the filling – Combine the blueberries, sugar, cornstarch, and lemon juice in an 8 x 8-inch baking dish. Stir well to evenly incorporate the cornstarch. Gently press a few berries to release some juice and help bring everything together.
Step 2: Form the crumble – In a bowl, stir together the flour, sugar, baking powder, and salt. Then add the melted butter, vanilla extract, and almond extract. Stir until clumps form, then finish mixing by hand. The mixture should hold together when squeezed but crumble apart easily.
Step 3: Add the topping – Break handfuls of the crumble into pieces over the blueberries. Leave a mix of larger chunks and smaller crumbles for plenty of texture. Bake in a preheated 350°F oven for 55-65 minutes until the topping is golden and the filling bubbles throughout. Allow the crumble to cool almost completely for a thicker filling.
Recipe Tips
- Watch the center – The filling should visibly bubble in the middle of the dish before the crumble comes out of the oven. Don’t just watch for bubbling around the edges!
- Make different-sized crumbles – Larger pieces give you those great cookie-like bites, while smaller pieces fill in the spaces.
- Go lightly with almond extract – A little goes a long way. It should complement the vanilla and blueberries, not overpower them.
- Protect the topping if needed – If it’s golden before the filling is bubbling in the center, tent the dish with foil and continue baking.
- Give it time to cool – The filling continues to set as it cools. It’s tempting to dig right in, but a little patience makes serving easier.
Follow These Tips
Serving & Storage
Serving – Serve the blueberry crumble slightly warm (after letting it cool) or at room temperature. It goes without saying, but a scoop of vanilla ice cream or some whipped cream complements the dessert well.
Refrigerate – Cover cooled leftovers and refrigerate for up to 4 days. Just know that the topping will soften as it sits.
Freeze – Freeze cooled portions in an airtight container for up to 1 month for best quality. Thaw overnight in the refrigerator.
Reheat – Warm in a 350°F oven until heated through to help refresh the topping, or microwave individual servings.
Frequently Asked Questions
Yes. You can mix them into the filling right from the freezer and leave them whole rather than trying to mash them. They may need longer in the oven (almost certainly), so use bubbling in the center as your guide!
Traditionally, a crumble has a flour, sugar, and butter topping, while a crisp often includes oats. The names sometimes overlap, but this recipe has an oat-free topping with the flavor of a sugar cookie.
More Simple Dessert Recipes
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Blueberry Crumble
Ingredients
For the filling
- 6 cups fresh or frozen blueberries
- ¼ cup cornstarch
- ½ cup granulated sugar
- 2 tbsp fresh lemon juice
For the topping
- 1 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking powder
- ½ tsp kosher salt
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 6 tbsp unsalted butter melted
Instructions
- Preheat the oven to 350°F.
- Prepare the filling: In an 8 x 8-inch baking dish, add the blueberries, cornstarch, sugar, and lemon juice. Stir to combine, and slightly mash some of the blueberries to release their juices.6 cups fresh or frozen blueberries, ¼ cup cornstarch, ½ cup granulated sugar, 2 tbsp fresh lemon juice
- Prepare the topping: In a separate bowl, mix together the flour, sugar, baking powder, and salt. Then add the vanilla extract, almond extract, and melted butter, and stir until clumps form. Using your hands, press the topping into clumps and sprinkle them over the blueberries to create irregularly sized pieces.1 ¼ cups all-purpose flour, ¾ cup granulated sugar, ½ tsp baking powder, ½ tsp kosher salt, 1 tsp vanilla extract, ¼ tsp almond extract, 6 tbsp unsalted butter
- Bake in the preheated 350°F oven for 55-65 minutes until the filling is bubbling throughout. Remove from the oven and let cool for 20 minutes before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Henry Wortock
