blueberry crumble

This easy blueberry crumble with perfectly cooked blueberries topped with a buttery oat crumble is high on our list of favorites. There&#8217;s no fancy equipment needed and you only need about 10 minutes of prep time. Before adding sugar to the filling, taste your berries. If they are already sweet, you might want to hold back on how much sugar you add.

Ridiculously Easy Blueberry Crumble

(about 2 pints) fresh blueberries

all-purpose flour

lemon juice

fine sea salt

(100 grams) all-purpose flour

(65 grams) old-fashioned rolled oats

granulated sugar

(115 grams) butter, melted (1 stick) or substitute 1/2 cup melted coconut oil

Hello,This desert is amazing, so so easy to do. Fix it for friends and they loved it. Thanks for sharing. Linda

I have made it! Its delicious!! Just perfect quantity and taste. Next i think i will add a bit less sugar to the crumble because my husband thought it was to sweet, but for me was just fine. I am not good at cooking and it made me proud to be able to pull this off. Thank u guys!

I adore this recipe!! I used less sugar, and it was divine! I also made your pan-fried pork chops, and they were perfect! Melt in your mouth delicious, and I added an onion to the sauce. Thank you so much for all your recipes! Next up: homemade hummus. 😋

This is a good recipe but you need to double the crumble. That is the best part

My wife recently picked a bunch of alaskan blueberries and I’ve made this recipe three times in about a week. People can’t get enough of it. My wife’s family aren’t dessert people and they absolutely destroyed this pie. Used the lesser amounts of sugar(white/brown), cinnamon in the topping, and lemon or lime juice in the filling. Going to try some shredded coconut in the topping when I inevitably make this again.

https://www.youtube.com/watch?v=eSA64x8nPkk

This easy blueberry crumble recipe with perfectly cooked blueberries topped with a buttery oat crumble is high on our list of favorites.

Ridiculously Easy Blueberry Crumble - Homemade Blueberry Crumble

Fresh creamy blueberry filling with a low carb crunchy crust makes for a delicious, rustic dessert

Low Carb Blueberry Crumble

almond flour

pecans (chopped)

salt (pink himalayan if possible)

tsp baking powder

cinnamon

swerve brown sugar sugar

unsalted butter (frozen)

vanilla

apple cider vinegar

blueberries (about 2 lbs.)

cornstarch (1.4 tsp xanthum gum if low carb)

truvia (or other sugar substitute)

lemon (or

tsp lemon juice (or juice

nutmeg

Preheat oven to 375 °F. To make crumble: In a large bowl add almond flour, chopped pecans, salt, baking powder, cinnamon and Swerve brown sugar.  Stir together with a wire whisk or fork.

Take the butter out of the freezer and place a hand grater over the bowl of dry ingredients.  Grate the frozen butter into the bowl, stopping and stirring in to the dry ingredients every so often. Repeat until all butter is mixed in.

Add vanilla and vinegar and egg yolks to the bowl and stir together until well blended.  Set aside

In another large bowl, combine the blueberries, cornstarch (or xanthan gum), truvia, lemon zest, nutmeg and lemon juice.  Stir together well with a spoon.

Divide the crumb mixture in half and place half of it in bottom of a pie plate. Pat in and gently spread over bottom of pie plates with your hands.  Add the blueberry mixture on top of the bottom crumb mix and then take the remaining half of the crumb mixture and use your hands to place the dollop over the top of the blueberries.  The topping will probably be in clumps of dough.  Just drop it over the blueberries in small uneven clumps.  You will probably have some crumb dough left over and that can be frozen.

Bake in oven at 375 degrees for 45 minutes or until fruit is bubbling in the center and the topping is crisp and well browned.

Cool slightly and serve warm with ice cream, whipped cream or alone.  Garnish with mint if you have any.

The easy Blueberry Crisp recipe is quick to make and perfect for any summertime BBQ!

Blueberry Crisp

butter, melted

brown sugar

sugar

quick oats

salt

all purpose flour

blueberries

lemon

cornstarch

Preheat oven to 350°F. Coat a 9&#215;13 (3- quart) baking dish with non stick spray, set aside.

Crisp

In a large bowl combine the melted butter, brown sugar, granulated sugar, oats, salt, and flour. Stir to combine completely. Set aside while you make the filling.

Filling

Place the blueberries in another large bowl. Add in the lemon juice (and zest if using), sugar, and cornstarch. Stir gently to combine and coat all the blueberries. 

Spread the blueberries in the prepared pan and top evenly with the crisp mixture. 

Bake for 45 &#8211; 50 minutes until the crisp is browned and the blueberries are bubbly. Allow the crisp to rest for at least 20 minutes before serving. Can be enjoyed warm, room temperature or cold.

Layers of plump and juicy blueberries covered in a crumbly, buttery, nutty topping and piled high with vanilla ice cream or whipped cream (sigh...). This is my favorite crumble because: (1) it tastes incredible (2) it's not overly sweet; a perfect balance of sweet and sour (3) this blueberry crumble is so so easy to prepare! You don't have to blanch the fruit, or peel the skin, pit, or slice anything. It's done in 5 easy steps.

Blueberry Crumble Recipe

Tbsp lemon juice (freshly squeezed)

tsp lemon zest (zest of 1 lemon)

Tbsp all-purpose flour

brown sugar (packed)

Tbsp 1 stick cold, unsalted butter, diced

oats

almonds (divided)

Vanilla ice cream

Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.

In a small bowl, whisk together 1/4 cup sugar, 3 Tbsp flour and 1 tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish.

In a food processor fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.

Transfer the mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.

Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake 40 minutes at 350˚F. The blueberries should be bubbling at the edges and the topping and almonds should be golden brown. Here's the hard part: let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day.

Make the topping: In a large bowl combine the melted butter, brown sugar, granulated sugar, oats, salt, and flour. Stir to combine completely. Set aside while you make the filling.

Make the filling: Place the blueberries in another large bowl. Add in the lemon juice (and zest if using), sugar, and cornstarch. Stir gently to combine and coat all the blueberries. 

The best Vegan Blueberry Crisp made with frozen blueberries and covered in a chewy, crunchy oat topping. Easy to make, gluten-free, and delicious. Perfect for breakfast or dessert.

Best Vegan Blueberry Crisp (Easy, Gluten-Free)

lbs. frozen blueberries

maple syrup

water

vanilla extract

corn starch

dark brown sugar

walnuts

applesauce

To a large mixing bowl add all the filling ingredients (blueberries, maple syrup, lemon juice, water, vanilla, cinnamon, and cornstarch). Mix until everything is well combined and evenly coated. Transfer the mixture 9&#215;13 baking dish (affiliate link).

Add the topping ingredients (oats, almond flour, brown sugar, cinnamon, nuts, maple syrup, and applesauce) to another bowl and stir. Make sure everything is mixed well. Use your hands if you have to.

Spread the crumble topping with your hands evenly on top of the blueberry filling. Place in the oven and bake uncovered for 45-55 minutes until the filling is bubbling and the topping is lightly browned.

We are having company over on Saturday night. I'm going to make this! It looks so yummy! I'll report back on how we liked it.

This was seriously one of the best ever crisps we have had.
Forgot the add the nuts, yet it was still wonderfully chewy, sticky, sweet and crunchy.
Served with a scoop of Oatley vanilla ice cream and somehow we managed to save some for next day.
Thank you for sharing.

Very yummy and easy to make.  I halved the recipe since it is just me and it worked out perfectly.

Another Shane hit!!!

I made this once before and it was a great hit. Making it again for Easter. I followed your recipe exactly. I am wondering if the sugar could be decreased a little? I wouldn’t ordinarily eat something this sweet, but definitely for special occasions! I’m afraid to reduce it on my own because I don’t want to mess it up!

Excellent dessert!!!  I used maple sugar instead of brown sugar. I halved the recipe since it's just me, turned out great!!!

Will definitely be my go to desert!

I used 2lbs of mixed berries and it was very easy and delicious  and loved by all.

This was an amazing recipe! I used date syrup instead of brown sugar!!! I use so many of your recipes and everyone is always delicious! Keep them coming, please!

Shane , can I omit the cinnamon? I want to make this for a group that includes someone with a cinnamon allergy. Maybe use a little fresh ground nutmeg?

I also have a cinnamon allergy, I subbed ground ginger.

Really tasty, I used a mixture of blueberries and strawberries.  I found this worked out better in a 9X9 baking dish, the 9X13 made it really thin.  I tried an online converter for pounds to cups for the berries, maybe I didn't use enough.  Anyway, it was really good.

Another fantastic recipe, Shane! Used a 1 lb bag of blueberries and a 1 lb bag of mixed berries and light brown sugar instead of dark (it's what I had on hand).  I also just dumped the topping in spoonfuls on the top, and those little browned clusters were heavenly. My non-vegan friends loved it and didn't miss all the butter this recipe usually has. Next time I think I might try to put some crushed pineapple in it like the dump cakes use because this recipe is what that reminds me of - it's that good!

This was so yummy!!! I was asked to bring dessert to a dinner with omnivores and I was a bit anxious. I turned to Shane for help and searched the site. This looked perfect and easy, and it was exactly that. I was surprised at how crispy the topping turned out. Perfect ratio of tender, fat, sweet bloobs to sweet crispy topping. Everyone loved it. I begged the hosts to keep it, but they only kept some. As I had feared, (since I know myself) I ate the leftovers for breakfast the next morning. What was clearly more than one serving became one giant delicious breakfast. Oh, well, I told myself I had lots of antioxidants to ease my guilt. I will be making this again and making sure I don't keep any leftovers. Thanks!

Blueberry crisp is quick and so easy to make. It has a juicy blueberry filling topped with a crunchy buttery sweet topping. It is like a blueberry pie without a bottom crust. 

flour

butter

sugar (granulated)

baking powder

Preheat oven to 375 degrees

Place blueberries in a large bowl and sprinkle with 2 tablespoons of flour and sugar over berries - toss blueberries to coat with flour and sugar.

Place the blueberry mixture in a buttered 8&quot; by 8&quot; baking dish.

For the crisps topping, cream flour, butter, sugar, salt, and baking powder with a pastry blender. Then stir the vanilla extract into the mixture.

Sprinkle the crumbled topping over the blueberry mixture.

Place the baking dish in a preheated oven and bake for 45 to 55 minutes.

The topping will be golden brown when it is ready.

Transfer baked crisp to a wire rack to cool for 30 minutes before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1660847254/jctiksugjcfjq5fnw6fr.mp4

Blueberry crisp is quick and so easy to make. It has a juicy blueberry filling topped with a crunchy buttery sweet topping. It is like a blueberry pie, but so much better and so much easier.  Making blueberry crisp is easy, so I make an extra one and freeze for later.

Blueberry Crisp Recipe

This blueberry crumble recipe is a favorite! The nostalgic summer dessert stars a sweet tart fruit filling topped with buttery crumbles.

Perfect Blueberry Crumble

blueberries (fresh

granulated sugar, divided

cinnamon, divided

allspice

lemon zest

unsalted butter, melted (or vegan butter)

Preheat the oven to 375 degrees Fahrenheit.

Make the filling: In a medium bowl, mix the blueberries, 1/2 cup sugar, cornstarch, 1/2 teaspoon cinnamon, allspice, and lemon zest. Pour into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.

Make the topping: In a medium bowl, add the remaining 1/2 cup sugar, 1/2 teaspoon cinnamon, flour, baking powder and kosher salt. Mix together with a fork. Pour in the melted butter while mixing with the fork until a crumbly mixture forms. Use your fingers to sprinkle the crumbles evenly over the filling.

Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 1 hour, then serve. You can leave it out on the counter for up to 1 day (covered, at night) so the topping can stay crisp. After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly.

So glad to read you can use the frozen blueberries! It's so handy! Love it

Delicious! Easy, quick, and no mess. Will be making again

As the title implies, this is a simple, easy-to-put-together dessert that can be ready in under an hour. It consists of a layer of juicy blueberries with a crisp topping that you can make ahead.  How's that for convenience? And I added a variation with coconut and pecans too. You can't go wrong with crumbles. Or blueberries.

How to Make Blueberry Crumble (easy recipe)

butter, cold

Preheat

Have

ready an oven-proof glass or ceramic dish (I use an 8x11-inch oval one, but a 9-inch round or square baking dish also works).

Scatter

blueberries in the dish and sprinkle with brown sugar. 

Grate

zest over them and drizzle the lemon juice. 

For the blueberries:

flour, salt, and sugar in a large mixing bowl. 

cold butter in pieces and integrate with your hands until grainy and the butter is the size of peas. You can do this in a food processor; make sure you stop processing when it still has butter bits. Don’t turn it into a paste. 

not used immediately, cover and keep refrigerated for up to a week. Or frozen for a month. 

the blueberries with this mixture. It will cover the surface irregularly and the edges will not have much. That’s fine. 

Bake

for about 40 minutes, until dry, golden, and the blueberry juices are bubbling. 

cool on a wire rack until warm and eat with some whipped cream or vanilla ice cream. 

Keep

leftovers refrigerated, covered in plastic wrap, and warm slightly before eating.

For the crumble:

https://content.jwplatform.com/videos/ETH8QWcm.mp4

As the title implies, this is a simple, quick-to-put-together, delicious dessert that can be ready in under an hour. It consists of a layer of juicy blueberries with a crisp crumb topping that you can make ahead. And I added a variation with coconut and pecans too.

Blueberry Crumble process video.MP4

The perfect summertime dessert! Filled with sweet juicy peaches and blueberries and finished with a crisp cinnamon crumble.

Peach and Blueberry Crumble

lbs peaches ((about 6 - 8 peaches, firm but ripe))

light-brown sugar

tsp salt

tsp ground cinnamon

tsp vanilla extract

Preheat oven to 350 degrees. Bring a pot of water to a boil. Fill a large mixing bowl with ice water. Carefully drop peaches in boiling water and allow to boil 30 seconds - 1 minute, just until their skin easily peels off.

Immediately transfer peaches to cold water. Peel peaches and slice into chunks or wedges.

Place diced peaches in a large mixing bowl along with lemon zest, lemon juice, 1/2 cup granulated sugar, 1/4 cup flour and pinch of salt.

Toss mixture to evenly coat. Fold in blueberries and pour mixture into an  8 by 8-inch baking dish and allow to rest 5 minutes while preparing topping.

To prepare the topping:

In a food processor, combine 1 cup flour, 1/3 cup granulated sugar, brown sugar, salt, cinnamon, butter, and vanilla, and pulse mixture just until it appears moist.

Press mixture into crumbles with your fingertips and sprinkle evenly over top of peach mixture.

Bake in preheated oven 45 - 50 minutes, until tops are nicely browned. Serve warm with vanilla bean ice cream if desired.

We've spent years perfecting the perfect blueberry coffee cake recipe—it is deliciously tender with hints of cinnamon and lemon and a crunchy oat crumble topping while being a little healthier!

Blueberry Coffee Cake Recipe

brown sugar or coconut sugar

oats (see notes)

unsalted chilled butter,

whole wheat pastry flour *see notes

baking soda

cardamom

unsalted butter, chilled,

oil (we used avocado oil)

milk (whole, low-fat, or dairy free)

sour cream (or Greek yogurt)

eggs

Preheat the oven to 350F. Prepare a 9-inch springform pan with oil (and parchment on the bottom if desired). 

Mix the Stresuel Topping

In a bowl add brown sugar, flour, oats, cinnamon, and salt. Cut the butter in until a coarse crumble forms. Set the bowl aside.

Make the Cake batter

In a large bowl mix together flour, sugar, baking powder, baking soda, cardamom, cinnamon, and salt. Cut the cold butter into the dry ingredients with a pastry cutter, forks or fingers (make sure your hands are not too warm) combine until the mixture resembles a coarse meal.

Whisk together oil, milk, sour cream, eggs, vanilla, lemon zest and juice.

Fold the wet ingredients gently into the flour mixture. It will be thick. 

With a rubber spatula spread 2/3 of the mixture in the pan and sprinkle 1 cup of the berries evenly on top. Spread the remaining batter on the top (drop small scoops evenly around and spread the dough over the berries). Top with the remaining blueberries. Spread the streusel evenly over the top. 

Bake at 350F for 55-70 minutes, until set in the middle.

Cool on a wire rack for 20-30 minutes before cutting.

This was absolutely wonderful!  I made it last night.  I used the half white flour and half whole wheat as the food store does not regularly stock whole wheat pastry flour so thanks for adding the alternative in the notes. Warmed it up this morning and added a swirl of creme fraiche on top that was lurking in the fridge.  Thank you!

A nice recipe. Nice tender cake, with decent flavor which is not always the case with coffee cake. However, I am a little disappointed in the topping. I find the rolled oats to detract and neutralize the flavor and the texture. If I make it again, I'll replace the oats with equal parts chopped pecans to liven up the crumble - which is always my favorite part. Otherwise it's a nice coffee cake with things I always have on hand.

Very good. I used Swerve brown and Swerve granular for the sugars. I omitted the cardamom and lemon zest. I used 1/4 cup chopped pecans and 1/4 cup rolled oats. Because of the Swerve sugars, I only cooked the cake for 55 minutes.

This was a hit! I used fresh berries, ww pastry flour and substituted pecans for the oats in the topping. I am glad I tested with a thermo pin (210F)- I took it out sooner than I would have. It was moist and deeply flavored, great the next day too!

Every time I need a recipe I check Feasting at Home and I am never disappointed! This coffee cake is delicious, nutritious and easy to assemble. I stuck to the basics  but snuck in chopped apple in the middle layer and both pecan and oatmeal in the topping. Yum! Yum!

Absolutely delicious. Served it garnished with a little lemon zest and extra blueberries as the image suggested and it was a hit! Thanks again for another brilliant fail safe recipe!

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