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.
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.
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 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.
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!
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!
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!
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:
- This Blueberry Overnight Oats is a healthy favorite
- Make these Vegan Blueberry Muffins for breakfast or a fun snack
- Go healthy with these Blueberry Crumble Bars
- Make breakfast amazing with these Vegan Blueberry Pancakes
- Everyone loves this Vegan Blueberry Cake for dessert!
Blueberry desserts with frozen blueberries can be cheaper and easier to make. Most recipes that call for blueberries can use either fresh or frozen.
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!
- 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 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.