Vanilla Extract: Adds a smoothness to the sweet.
All-Purpose Flour: This is one of those rare baking desserts where you can use a flour alternative with no problem!
Brown Sugar: You can use light or dark brown sugar.
Butter: Make sure it’s cold and cubed so you get that perfect crumbly texture in the topping.
Fresh or Frozen Blueberries
This recipe works great with both fresh and frozen blueberries, so you can make it year-round! We know how it goes with blueberries that aren’t in season and aren’t on sale. If you’re using fresh blueberries, just rinse and pat them dry before tossing them with the other ingredients. Fresh berries tend to hold their shape a bit better and give you a slightly firmer filling.
Frozen blueberries are just as tasty, especially when fresh berries aren’t in season. You don’t need to thaw them before using, but be sure to double the amount of cornstarch in the recipe to compensate for the extra moisture they release as they bake. The filling will still set perfectly, and you’ll get all that juicy blueberry flavor!
Overhead view of a blueberry crumble.
Crumble Texture
For the best texture, make sure your butter is cold and straight from the fridge before you mix it in. You want to create a mixture that’s a bit chunky—some larger pieces of butter mixed with finer crumbs will give the topping that classic crumbly texture. If you prefer a finer crumble, you can break down the butter even more using a pastry cutter or your fingertips, but don’t overdo it or you’ll end up with a dough-like consistency instead of those lovely crumbs.
Storage & Reheating Instructions
Refrigerate any leftover crumble in an airtight container for up to 3 days.
Reheat in the oven at 350°F for 15-20 minutes, or until heated through and the topping is crisp again.
Reheat in the microwave: If you’re in a hurry, you can reheat individual portions in the microwave. Microwave on high in 30-second increments until warmed through, but note that the topping may not stay as crisp.
