This Blueberry Crumble Recipe is bursting with juicy blueberries and topped with a crunchy crumble topping made with brown sugar, oats, and almond slivers. It's completely gluten-free and vegan-the perfect easy summer dessert!
If you like this recipe, you might like my blueberry banana streusel muffins, or my vegan blueberry lemon Bundt cake.
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Jump To
- 💖Why we love easy blueberry crumble
- 🛒 Ingredients in blueberry crumble with oatmeal
- How to Make Blueberry Crumble
- What to Serve with Blueberry Crumble
- 🫙 Leftover and Storing
- 📃 Blueberry Crumble Substitutions & Variations
- ☑️ Our Top Tips for the best blueberry crumble
- FAQ's
- Some other blueberry recipes you'll love:
- 📖 Recipe
- Blueberry Crumble
Originally published September 2020 and updated March 2025.
I've been finding the most amazing blueberries every week. I wish I could say I was picking them somewhere in the mountains, but nevertheless, I am so excited when I find these purple gems…even more so when they are on sale! I've been finding organic ones for $3!
Looking for the perfect summer dessert? This Blueberry Crumble Recipe is easy, naturally gluten-free, and vegan, making it a crowd-pleasing favorite. Sweet, fresh or frozen blueberries are combined with brown sugar, fresh lemon juice, and cinnamon, then topped with a golden brown oat crumble.
Serve it warm with a scoop of vanilla ice cream, and you'll have a dessert that's as comforting as it is delicious!
💖Why we love easy blueberry crumble
- Quick & Easy - Only 10 minutes of prep time!
- Uses Fresh or Frozen Blueberries - A year-round favorite.
- Perfectly Crisp Crumble Topping - Coconut sugar and oats create an irresistible crunch.
- Gluten-Free & Vegan - Made with plant-based ingredients for an inclusive treat.
- Pairs Perfectly with Ice Cream - Try it with vanilla ice-cream for an indulgent experience! Choose a dairy-free one, if you are dairy-free.
🛒 Ingredients in blueberry crumble with oatmeal
For the filling:
- blueberries
- coconut sugar (or any sugar you have on hand)
- lemon zest
- fresh lemon juice
- arrowroot starch
For the topping:
- gluten-free 1-1 flour, I used King Arthur's Flour (use regular All-Purpose flour if you're not GF)
- old-fashioned rolled oats
- almond slivers, you could use chopped pecans lightly toasted
- coconut sugar
- cinnamon
- sea salt
- plant based butter (or grass fed butter, if you are Paleo and aren't vegan)
Let's go over the crumble ingredients a little
This crumble is gluten-free and vegan (dairy-free). Which is good in case you are searching for a recipe to make for anyone with some allergens. I happened to have a bag of King Arthur's Flour Gluten-free Flour 1-1 and used that.
IF you aren't following a gluten-free diet, simply use your favorite brand of all-purpose flour in place of the GF flour. And I use coconut sugar in so many recipes already, I just subbed the sugar with that.
I used a plant-based butter to make the crumble. You could use butter if you're not vegan. Coconut oil is also a good fat to use to combine the crumble.
Also, to make it totally GF, make sure you choose of brand of oats that say they are totally gluten-free. You can make this regular all-purpose flour.
You may be wondering how did it turn out? It was crazy good! The fresh lemon juice gives the berries that extra special touch of brightness that makes every bite perfection.
It's so simple to make! The crumble does take two separate bowls. But there is no mixer required. First step is to prep the berries with the coconut sugar, lemon zest, arrowroot starch and the freshly squeezed lemon juice. Stir it all together and work on the crumble topping. Let the blueberry mixture sit there while the oven is heating up. Let's go over the steps some more...
How to Make Blueberry Crumble
Step 1: Preheat & Prep
- Preheat the oven to 350°F (175°C) and grease a 9x11 baking dish.
Step 2: Make the Blueberry Filling
- In a large bowl, combine blueberries, sugar, lemon juice, lemon zest, cinnamon, and arrowroot starch.
- You'll set aside blueberries with coconut sugar, lemon zest, arrowroot starch, and some lemon juice.
Step 3: Prepare the Crumble Topping
- As they are sitting in a bowl for about 10 minutes, you'll toss together the crumble ingredients: grain-free flour (I used the KAF Gluten-free flour), coconut sugar, cinnamon, and plant based butter.
- Melt the plant based butter (butter or coconut oil)and stir it into the dry ingredients until a crumbly texture forms.
Step 4: Assemble & Bake
- The last step is to add the blueberry mixture to your baking dish.
- Top with the crumble.
Bake for 25-30 minutes, until golden brown and bubbly. Depending how you like your crumble, you may bake it less if you don't want it too crispy. If you have ½ cup pecans on hand, you could lightly toast them and add to your topping.
Step 5: Serve & Enjoy!
Let cool slightly before serving. Enjoy warm with Vanilla Gelato or on its own!
What to Serve with Blueberry Crumble
- Vanilla Gelato - A smooth and creamy ice cream alternative.
- Easy Honey Ricotta Whipped Cream - A light and luscious topping.
- Italian Affogato - A warm espresso-poured-over gelato treat.
- Crema al Caffe - Delicious whipped coffee!
🫙 Leftover and Storing
- In the refrigerator: for up to 4-5 days.
- In the freezer: for up to 2 months. Just wrap it well and freeze in individual portions or as a whole dish.
📃 Blueberry Crumble Substitutions & Variations
Fruit Variations
- Mixed Berries: Combine blueberries with raspberries, blackberries, or strawberries for a more complex berry flavor.
- Blueberry + Peach: A summery twist-fresh sliced peaches pair beautifully with blueberries.
- Blueberry + Apple: For a fall-inspired version, mix in thinly sliced apples or use apple pie spice.
- Blueberry + Lemon Curd: Add spoonfuls of lemon curd between the layers for a sweet-tart surprise.
Topping Variations
- Oat Crumble: Add ½ cup of rolled oats to your crumble topping for extra texture.
- Nutty Crumble: Stir in chopped walnuts, almonds, or pecans for a toasty crunch.
- Coconut Crumble: Add shredded coconut for a tropical twist (great with lime zest in the filling!).
- Gluten-Free: Use almond flour or a gluten-free all-purpose blend in place of regular flour.
Sweetener Substitutions
- Maple Syrup or Honey: Use in the filling instead of granulated sugar for a more natural, earthy sweetness.
- Brown Sugar: Use in the crumble topping for a deeper, caramel-like flavor.
- Coconut Sugar: A lower-glycemic alternative that works well in both the filling and topping.
Flavor Boosts
- Cinnamon or Cardamom: A pinch in the filling or topping adds warm spice.
- Vanilla Extract: Stir a splash into the fruit for extra depth.
- Citrus Zest: Lemon or orange zest brightens up the berries and adds a lovely fragrance.
☑️ Our Top Tips for the best blueberry crumble
- Use fresh or frozen blueberries: Both work well! If using frozen, don't thaw them-just toss with a little extra cornstarch to prevent a watery filling.
- Balance the sweetness: Taste your blueberries first. If they're super sweet, you can reduce the sugar in the filling slightly.
- Add a touch of lemon: A little lemon zest and juice brighten up the blueberry flavor and balance the sweetness.
- Cornstarch is key: Don't skip the thickener! Cornstarch (or flour) helps create that luscious, jammy filling instead of a soupy mess.
- Cold butter makes a better crumble: Use cold, diced butter when mixing the topping. It helps create a crispy, golden crumb instead of a greasy one.
- Mix crumble topping by hand: For the best texture, use your fingers or a pastry cutter-this keeps the topping crumbly and rustic.
- Chill the topping before baking: If you have time, pop the assembled crumble into the fridge for 15-20 minutes before baking. It helps the topping stay crisp.
- Bake until bubbly and golden: The filling should be bubbling around the edges and the topping should be golden brown. That's when you know it's ready!
- Let it rest before serving: Allow the crumble to sit for at least 15-20 minutes after baking. This gives the filling time to set and makes it easier to serve.
- Serve with vanilla ice cream or whipped cream: It's not required-but highly recommended!
FAQ's
Simply mix fresh blueberries with brown sugar, lemon juice, cinnamon, and starch. Make a crumble topping with oats, flour, brown sugar, and butter, then bake until golden brown and bubbly.
A blueberry crumble is a baked fruit dessert with a sweet, buttery oat topping. It's similar to a cobbler but has a crunchy topping instead of a biscuit topping
Bake for 25-30 minutes at 350°F, or until golden brown and bubbling.
Yes! Store in an airtight container in the fridge for up to 4 days.
This recipe is made with natural ingredients, gluten-free flour, and minimal sugar, making it a healthier dessert option.
Absolutely! Blueberries are one of the best fruits for a crumble because they become juicy and sweet when baked.
Yes, you can! If you happen to find strawberries, or blackberries, use them. You could make a lovely peach or apple crisp in the fall. Plums or cherries also would be amazing!
There is quite a selection of vegan butters out there. I can find in almost every market near me in the US , and also stores like Walmart and Target, brands like Earth Balance, Miyoko's Creamery, I Can't Believe It's Not Butter, Smart Balance Light, Country Crock. There are numerous vegan butter options on the market.
To make this Paleo, make sure you're using a Paleo friendly flour. King Arthur's Flour even has their own Paleo flour blend. Be sure to leave OUT the oats, and sub them with chopped pecans, chopped almonds, or a combo of both of them. Be sure to lightly toast them before adding to the topping.
Some other blueberry recipes you'll love:
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📖 Recipe
Blueberry Crumble
Ingredients
For the filling:
- 4 cups fresh blueberries
- ¼ cup coconut sugar
- 1 tablespoon lemon zest
- 2 tablespoon fresh lemon juice
- 2 tablespoon arrowroot starch*
For the topping:
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 9x11 or 8x11 baking dish (or a large oval baking dish)and set aside.
- In a large bowl, mix together the blueberries, coconut sugar, lemon zest, and arrowroot starch. Add the lemon juice, gently stirring to combine. Let sit for about 5 minutes.
- In a small sauce pan, melt the plant based butter (if you're not dairy-free/vegan, use grass fed butter).
- In a medium bowl, mix together the gluten-free flour, coconut sugar, cinnamon, and salt. Fold in the vegan butter (or real grass fed butter), and stir to combine, using a fork or pastry knife if necessary.
- Pour the blueberry mixture into the prepared dish. Spoon the crumble topping evenly across the top of the dish. Transfer to the oven and bake for 25-28 minutes, or until bubbly. If you bake for 25 minutes, topping should be softer and more chewy. If you bake a few minutes longer, you'll have more of a crunchy topping. I prefer the crunchier sort of crumble, but bake it the way you like it.
- Enjoy warm on its own or even with vanilla ice-cream (use your favorite dairy-free ice-cream to keep it vegan). Keep at room temperature. Best enjoyed within two days.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- In place of Arrowroot starch, you could use corn starch, if you're not avoiding corn in your diet.
- Coconut oil could be used in place of the plant based butter.
- To keep this Paleo, do not use any oats and use chopped pecans and almonds in place of the oats. Lightly toast the pecans and almonds in a large skillet before using it to make topping.
- Also, if keeping it Paleo, use grass fed butter in place of the vegan butter.
I made this now 3 times! It is delicious and it's not difficult to make !!