Blueberry Crumble

This fresh Blueberry Crumble Recipe is as beautiful as it is delicious. Imagine this as a blueberry pie recipe without the hassle of rolling out a crust. That’s the beauty of the best berry crumbles — they’re so easy to make! See tips for making gluten free blueberry crumbles too.

Two plates full of blueberry crumble sit one in from t of the other.
Another easy vegan dessert recipe: blueberry crumble!
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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.

How to Make Blueberry Crumble

Let’s talk about the best blueberry crumble recipes ingredients. The crumble itself is made from flour, oats, brown sugar, cinnamon, and vegan butter.

  • Blueberries — This blueberry crisp is made with frozen blueberries, however, you can use fresh. I just love the convenience of frozen blueberries. To the berries you’ll add a flour mixture. That creates a nice, thick sauce. You won’t notice any difference in texture or flavor with a frozen blueberry crumble.
  • Blueberry Crumb Topping — The crumble top is made with a combination of all-purpose flour, oats, brown sugar, cinnamon, and vegan butter. You can substitute coconut oil if you prefer. Either way, melt it and add it to the rest of the crumble ingredients.

I was on the lookout for ways to keep this blueberry crumble recipe easy. That’s why I think you’ll love this perfect vegan dessert!

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.

Two hands hold a bowl of flour mixture, pouring it in with a bowl of frozen berries.

Stir gently to coat the blueberries. You don’t want to stir too vigorously in case it will cause the blueberries to burst.

A bowl of berries has been coated with a flour mixture.
The easy berry crumble is coated with a flour mixture to create a thick sauce.

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!

A berry mixture is in the bottom of a casserole dish.

Step Two: Crumble And Bake

Make the simple blueberry crumble topping by stirring together the dry ingredients. Next, add the melted vegan butter and stir to combine. Use your fingers to distribute the crumble evenly over the top of the blueberries.

A hand holds crumble mixture and is spreading it across blueberries in a casserole dish.

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 from oven and allow it to cool for 2 – 3 hours. I know that’s a long time to wait, but it helps the sauce to thicken. We all want that thick sauce!

Hands hold a towel around a freshly baked batch of blueberry crumble.

Expert Tips:

Use these expert tips to make this easy blueberry crumble so tasty and delicious every time:

  • This recipe calls for vegan butter. I used Earth Balance buttery sticks.
  • For the oats, you can use either rolled oats or instant oats
  • As mentioned above, if you don’t have chia seeds, you can simply leave them out
  • You can use fresh or frozen blueberries or even a mixture of berries (like blueberries, blackberries, and raspberries)
  • I recommend letting the baked crumble to sit for 2 – 3 hours before serving. That said, if you’re willing to put up with a more saucy filling, then you can dig in within an hour.
  • 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 a gluten free 1:1 baking flour in place of the all-purpose flour. I love using Bob’s Red Mill 1:1 Baking Flour and it works!

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!

Looking down on a casserole dish full of blueberry crumble. A bite has been taken out, revealing, blueberry sauce at the bottom.

Serve Blueberry Oatmeal Crumble

Serve the blueberries crumble by spooning it into individual serving plates and top with vegan ice cream. Then use a spoon to dish out some of the blueberry sauce at the bottom of the dish and drizzle it over the top of the ice cream for a dramatic finish!

I love a blueberry crumb recipe with lots of streusel topping to provide a buttery crust taste in every bite!

Two plates of blueberry crumble have ice cream on top and blueberry sauce drizzled on top. They are sitting on a kitchen towel.

Make-Ahead Tips

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 – 20 minutes, until heated through.

You can freeze a blueberry crumble as well. Simply follow the instructions to make the crumble, but do not bake it. Cover and wrap the unbaked crumble in freezer-safe container or freezer bag. 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:

Blueberry desserts with frozen blueberries can be cheaper and easier to make. Most recipes that call for blueberries can use either fresh or frozen.

Two plates full of blueberry crumble with ice cream on top. There are two spoons between them.

That’s it for this recipe for blueberry crumble!

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

Two plates full of blueberry crumble with ice cream on top. There are two spoons between them.

Blueberry Crumble

This blueberry crumble is a beautiful dessert recipe that’s also easy to make. Top each serving with vegan vanilla ice cream!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Blueberry Crumble
Prep Time: 15 minutes
Cook Time: 55 minutes
Resting Time: 3 hours
Total Time: 4 hours 10 minutes
Servings: 9 servings
Calories: 364kcal
Author: Marly

Ingredients

Crumble Topping

  • 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

Blueberry Filling

  • 1/2 cup  granulated sugar
  • 1/3 cup  all-purpose flour
  • 1 tablespoon  cornstarch
  • 2 teaspoons  lemon zest
  • 1 tablespoon chia seeds
  • 5 1/2 cups frozen blueberries
  • 1 tablespoon  lemon juice

Instructions

  • 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 9X9-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.

Notes

Make this into a Gluten-Free Crumble by using a 1:1 gluten free baking flour like Bob’s Red Mill Baking Mix.
Nutrition Facts
Blueberry Crumble
Amount Per Serving
Calories 364 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g15%
Sodium 106mg4%
Potassium 132mg4%
Carbohydrates 61g20%
Fiber 4g16%
Sugar 30g33%
Protein 5g10%
Vitamin A 616IU12%
Vitamin C 6mg7%
Calcium 39mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Enjoy!

A photo shows two blueberry desserts topped with ice cream and blueberry sauce. The text reads: Best Vegan Blueberry Crumble.

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