This fresh Blueberry Crumble Recipe is as beautiful as it is delicious. A thick blueberry sauce is topped with oats-infused crumble topping. It’s an easy recipe that’s a real crowd favorite too!
I’ve got my crumble game going right now. I mean this Vegan Apple Crisp is a great testament to that fact. Now I can add an easy blueberry crisp recipe to my list too.
Oh, how I love a good crumble recipe, whatever the filling may be. I made a healthy berry crumble recipe too. If you’re looking for a healthy dessert, I definitely recommend starting there.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Flour — You can use all-purpose, whole wheat pastry flour (different than whole wheat flour) or even gluten-free flour.
- Brown sugar — Use light, dark, or homemade brown sugar.
- Rolled oats — This is also referred to as old-fashioned oats.
- Ground cinnamon
- Vegan butter — Use any storebought vegan butter or margarine, or make your own dairy-free butter.
- Granulated sugar
- Lemon zest
- Chia seeds — We want the sauce to be thick, and chia seeds are a great way of achieving that.
- Frozen blueberries — This blueberry crisp is made with frozen blueberries, but you can use fresh. I love the convenience of frozen blueberries.
- Lemon juice — We’ll add a bit of bright flavor with this lemon juice.
How to Make Blueberry Crumble
I love the simplicity of a blueberry crumble. It’s a thick saucy blueberry mixture on the bottom with a crumble topping. Here’s how to make it:
Step One: Create the Blueberry Filling
To make the blueberry filling stir together the sugar, cornstarch, flour, lemon zest, and chia seeds in a bowl.
Chia seeds? Really? It’s not necessary, but it does help to thicken the sauce. Of course, blueberry sauce at the bottom of the crumble is not such a bad thing. So, if you don’t have chia seeds, don’t make a special trip.
Pour the flour mixture over the blueberries.
Stir gently to coat the blueberries. You don’t want to stir too vigorously in case it will cause the blueberries to burst.
Add the lemon juice and give it one more stir. You’ll love the flavor that lemon adds, but it also adds enough moisture to start creating the sauce. I guess you could call it a blueberry lemon crumble, but if you really want to bring out the lemon flavor, you could add 1/2 teaspoon of lemon extract too.
Next, transfer this mixture to a casserole dish or a 9″ square baking dish. Of course, the next step in this blueberry crumble dessert is to add the streusel topping!
Step Two: Crumble And Bake
Make the blueberry crumble topping by stirring together the dry ingredients, and then stir in the melted butter. Use your fingers to distribute it evenly over the top of the blueberries.
Then place the dish on a baking sheet in the preheated oven and bake for 50 minutes. The sides should be bubbly and the top should be a nice, golden brown.
When it’s done, remove it from the oven and allow it to cool for 2 to 3 hours. I know that’s a long time to wait, but it helps the sauce to thicken. We all want that thick sauce!
Use these expert tips to make this easy blueberry crumble so tasty and delicious every time:
- Add 1/2 teaspoon of lemon extract to the filling to create a blueberry lemon crisp.
- Make this into a gluten-free crumble by using gluten-free baking flour in place of the all-purpose flour.
What’s the difference between a crumble and a crisp? Both are used to describe a delicious fruity dessert with a streusel-like topping.
I look at it this way — a crumble has a denser, thicker crust on top. However, others have noted that crisps include oatmeal, whereas a crumble does not. Either way, clearly the lines have blurred between the crisp and the crumble and today, just about anything goes!
Serving a Crumble
Serve a blueberry crumble by spooning it into individual serving plates and top it with vegan ice cream or some coconut whipped cream. Then drizzle some of the blueberry sauce at the bottom of the pan over the top of the ice cream for a dramatic finish!
This quick blueberry crumble is a perfect make-ahead dessert recipe! Bake this the day before your event, then allow it to cool completely. Then cover and place the crumble in the fridge. To serve, sit it out at room temperature for 30 minutes to an hour. Then reheat in the oven at 350°F for 15 to 20 minutes, until heated through.
Cover the crumble and refrigerate it for up to 5 days. You can freeze it as well. Simply follow the instructions to make the crumble, but do not bake it. Cover and wrap the unbaked crumble in a freezer-safe container. This will keep in the freezer for up to 2 months. The day before you’re ready to serve, place it in the fridge to thaw out overnight. Then follow the steps above to bake it.
Best Blueberry Desserts
Do you love vegan blueberry desserts? You’ll want to try these vegan desserts and snacks:
Here’s even more delicious blueberry desserts. Here you’ll find healthy, easy, and even indulgent desserts to tickle your taste buds!
That’s it for this recipe for blueberry crumble!
- 1 cup all-purpose flour
- 1/2 cup light or dark brown sugar
- 1 1/2 cups rolled oats
- 1 teaspoon ground cinnamon
- 10 tablespoons vegan butter melted
- Preheat oven to 350°F.
For the Crumble
- In a bowl, stir together the flour, oats, sugar, and cinnamon. Pour melted butter over the to and stir to combine.
For the Blueberry Filling
- In a small bowl combine the sugar, flour, cornstarch, lemon zest, and chia seeds. Add blueberries to a large bowl. Pour flour mixture over the top. Stir to combine. Sprinkle with lemon juice. Toss gently to combine.
- Spoon the blueberry filling mixture into a 9×9-inch baking dish or casserole dish. Top with crumble topping.
- Place on a baking sheet and bake for 50 minutes, until the sides are bubbly and the crumble is goden brown.
- When done remove it from oven. Set it aside and allow the crumble to cool for 3 hours at room temperature. This allows the filling to thicken properly. If there any leftovers, cover and store in the fridge for up to 5 days.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.