An irresistible gluten-free summer dessert! This blueberry crumble is bursting with juicy berries, topped with a buttery, golden crumble, and baked until bubbling and delicious. It’s one of the easiest desserts you’ll ever make—and just as wonderful in winter using frozen wild blueberries. (Original fan-favorite recipe; updated with new tips for 2026.)
Blueberry Crumble
An easy recipe for the Best Gluten-Free Blueberry Crumble!
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We are so excited for you to make this Gluten-Free Blueberry Crumble!
It’s an irresistible summer dessert bursting with juicy berries, topped with a buttery, golden crumble, and baked until perfectly bubbling and delicious.
Best of all, it’s one of the easiest desserts you’ll ever make.
And as my family can attest, it’s just as wonderful in winter using frozen wild blueberries.
We make this year-round because it’s my husband’s favorite dessert.
My husband’s favorite dessert used to be blueberry pie, but back in 2010, when our son was diagnosed with celiac disease, I started making this crumble because I couldn’t find a gluten-free pie crust we loved—though now I have a great gluten-free pie crust recipe and a delicious blueberry pie recipe, as well as a blueberry crumb pie, that I’ve linked for you to try!
Why You’ll Love This Gluten-Free Blueberry Crumble
There’s a reason this gluten-free blueberry crumble is one of our most-loved summer desserts — here’s what makes it so irresistible:
A pure taste of summer: Bursting with juicy, sweet blueberries beneath a thick, buttery brown sugar crumble topping, this dessert captures everything you love about summer in every bite.
The easiest crumble you’ll ever make: No chopping, no fuss—just mix, top, and bake. This gluten-free blueberry crumble comes together faster than any other summer dessert, making it the perfect last-minute crowd-pleaser.
The perfect topping-to-fruit ratio: That thick, golden, buttery crumble topping is what everyone raves about—decadent enough to complement the soft, jammy blueberry filling without overwhelming it.
Easier than pie—and just as satisfying: All the classic flavors of a blueberry pie without the hassle of a crust. This is the dessert everyone requests again and again.
Dietary-friendly and perfect for sharing: Gluten-free (though no one will guess!), nut-free, and egg-free, with tested dairy-free and oat-free options. A delicious, inclusive dessert you can confidently bring to any table.
Make-ahead and leftover friendly: This crumble is next-level served warm with a scoop of vanilla ice cream, just as delicious the next day, and stays wonderful refrigerated for up to 5 days—perfect for enjoying over time!
How to Make Blueberry Crumble
Before we dive into the details, welcome if you’re new here! Scroll down for the printable recipe card with exact measurements, step-by-step instructions, and a quick video so you can see exactly how easy it is to make.
This is one of the quickest and easiest desserts you will ever make!
Here is everything you will need to make this delicious blueberry crumble:
Blueberry Filling:
blueberries (fresh or frozen wild blueberries)
granulated sugar
cinnamon
corn starch
lemon juice
Crumble Topping
gluten-free all purpose flour (we use GF Jules gluten-free all purpose flour)
gluten-free oats (for oat -free option, use extra flour)
brown sugar
butter or dairy free butter
and cinnamon.
blueberry filling
gluten-free crumb topping
Notes on Ingredients
Gluten-Free All-Purpose Flour: If you are new to our website, you should know we are huge fans of GF Jules flour. It was the first gluten-free flour we discovered 16 years ago when my son was diagnosed with celiac disease, and it completely changed everything for us. It allowed us to make our favorite gluten-based recipes again by simply substituting the flour, and we’ve never looked back!
To learn more about why we love GFJules flour and why we have used it for 16 years, click here to read our full review. Bonus: at the bottom of that post is a one-time use affiliate discount code!
Note: Purchasing through our affiliate links does not change your cost at all. It simply generates a small percentage of the sale for me, which helps fund this website and all the recipes I share. Thank you so much for your support!
Gluten-Free Oats: If you prefer not to use oats in your crumble topping, you can easily substitute additional gluten-free all-purpose flour instead.
For those interested in learning more about gluten-free oats and celiac: while oats are naturally gluten-free, they are at high risk for cross-contact during growing and processing. In fact, some countries like Australia do not classify oats as gluten-free at all because of this risk. For the celiac community, sourcing the right oats is vital:
At a minimum, look for gluten-free oats. Whenever possible, choose Certified Gluten-Free oats for that extra layer of third-party testing. It is important to note that many popular brands (like Bob’s Red Mill) may label their oats “Gluten-Free” based on internal testing but do not always carry an official certification seal.
The Sourcing Debate (Purity vs. Sorted): While purity protocol is the traditional gold standard for safety, these oats are increasingly difficult to find. As a result, many mainstream brands now rely on high-tech mechanical sorting. Within the celiac community, trust in these sorted brands varies wildly based on their transparency and testing data.
Stay Informed: Because safety standards and brand processes can shift quickly, I stay informed via Gluten-Free Watchdog for the most current testing data. This is the best way to ensure the oats you are buying meet your safety needs.
Individual Tolerance: Beyond cross-contact, some people with Celiac disease simply cannot tolerate the protein in oats (avenin). Please always do what is best for your unique health needs.
Blueberries: We have made this with both fresh and frozen blueberries depending on the season. If using frozen, we highly recommend frozen wild blueberries for the best flavor—they are smaller than standard blueberries and pack a more intense punch.
Baker’s Tip: If you use frozen berries, defrost them in a colander in the sink first. This allows them to drain off excess water as they thaw, keeping your crumble filling perfectly thick instead of watery.
Step by Step How to Make Blueberry Crumble
Here’s the quick overview—this easy gluten-free blueberry crumble comes together in just 3 simple steps:
Prepare the blueberry filling: Mix the fruit and filling ingredients, then spread evenly in your baking pan.
Make the gluten-free crumble topping: Combine the topping ingredients and generously sprinkle over the filling.
Bake to perfection: Pop it in the oven and bake until golden-brown and bubbly.
The Blueberry Filling
This easy gluten-free blueberry crumble filling couldn’t be quicker to make! All you do is mix the ingredients together in a bowl and pour them into your baking dish.
Pro tip: Before mixing everything together, fill your baking dish with the blueberries first to see exactly how they fit. This lets you adjust the amount so your crumble is perfectly full. Remember, all fruit shrinks when it bakes!
This is a very flexible recipe and you can use any shape baking pan you love or have on hand.
I like to switch it up—here I used a round pan to give it more of a classic pie feel.
The Crumble Topping
This thick, buttery brown sugar and cinnamon topping is what everyone raves about—and it couldn’t be easier to make.
Simple Assembly: Just place all the ingredients into one bowl. You can use a pastry cutter, but honestly, mixing by hand is the best way to create those perfect, decadent buttery clumps that bake up golden and irresistible.
Top the Blueberries: Drop the crumble in pieces evenly over the blueberry filling—and you’re ready to bake!
Oat-Free Option: Prefer to skip the oats? Simply substitute an equal amount of gluten-free all-purpose flour. The result is a buttery, tender crumble that’s just as delicious and 100% oat-free.
Pro Tip:Show Off the Blueberries!
You can leave the edges without crumble if you want to showcase more of the juicy blueberries as it bakes. If you do this, bake your dish on a baking sheet to catch any bubbling overflow!
Baking Your Gluten-Free Blueberry Crumble
As your gluten-free blueberry crumble bakes, your kitchen will fill with the most incredible buttery, fruity aroma — it’s almost impossible to wait!
Look for a golden-brown crumble topping and blueberries bubbling at the edges. That bubbling is your sign that the filling is perfectly cooked and ready to enjoy.
Pro Tip: Fresh and frozen blueberries bake a bit differently. Fresh berries often take a little longer, so if your crumble topping is golden but the blueberries aren’t bubbling yet, simply cover loosely with foil and bake a little longer. This helps your gluten-free blueberry crumble finish perfectly without over-browning.
Once out of the oven, let the crumble cool before serving. The filling may look a bit loose at first but will thicken beautifully as it cools and sets — making the ultimate gluten-free dessert experience.
Make Ahead + Storing Your Gluten-Free Blueberry Crumble
This gluten-free blueberry crumble is truly next-level when served warm with a scoop of vanilla ice cream—and it’s best enjoyed the day it’s made.
If you’re preparing it a day ahead, you can keep it at room temperature, loosely covered with wax paper, for up to 24 hours (as long as your kitchen isn’t too warm). Alternatively, store it in the refrigerator and simply reheat in the oven for a few minutes before serving.
For longer storage, cover and refrigerate for up to 5 days.
Leftovers are delicious cold or reheated, making this gluten-free dessert just as wonderful the next day!
This gluten-free blueberry crumble combines a juicy, bubbling blueberry filling with a thick, buttery brown sugar crumble topping that everyone at the table will adore—gluten-free or not.
Perfect for warm summer gatherings or enjoying straight from the fridge, this delicious gluten-free dessert wins over every crowd, every time.
We hope you love it as much as we do!
Scroll down to see the recipe and leave a rating and comment if you make it. We love hearing from you!
Recently, at the recommendation of one of you, I made a Peach Crumble using the exact same recipe, and it is unreal!
Definitely worth a try if you’re looking to switch things up this peach season.
I’ll be adding a full peach crumble recipe page soon, but in the meantime, I wanted to share this idea with you because it’s so delicious. Here are a few photos to inspire you!
An irresistible gluten-free blueberry crumble bursting with juicy berries and topped with a buttery, golden crumble. Quick and easy to make, it’s perfect for summer—and just as delicious in winter with frozen wild blueberries.NEW: I recently made this crumble with peaches, and it’s out of this world! Just substitute 8 cups of peeled, chopped peaches (any shape or size), and follow the recipe as is—using 3 tablespoons of cornstarch since peaches are juicier. Enjoy!
Choose your pan-- any shape, approximately 9-10 inch -- this is a 10x8 inch oval I've used 11 x 7 rectangle and 8x8 square -- it's a forgiving recipe!
Blueberry Filling
In a large mixing bowl, gently mix together all the blueberry filling ingredients.
Place in a baking dish of any shape, approx 9 inches.
Crumble Topping
Place all ingredients in a large bowl. Using a pastry cutter or your hands (preferably), mix until the topping forms crumbly, buttery clumps.
Assemble and Bake
Using your hands, drop pieces of the crumble topping evenly over the fruit until it’s fully covered.
Bake at 350° for 40 minutes or until topping slightly golden and blueberries bubbling at the edges. Pro tip: Depending on your oven, check at 35 minutes and if the crumble is getting too brown and the blueberries need to cook longer, cover with foil and continue baking another 5- 10 minutes. Pro tip: I find fresh blueberries often take a little longer to cook... if at 40 minutes it's not bubbling, cover loosely with foil, raise oven temperature to 375 degrees F and bake an additional 5-10 minutes or until edges are bubbling.
Make Ahead and Storing
This gluten-free blueberry crumble is best enjoyed the day it’s made. If preparing a day ahead, you can keep it at room temperature, loosely covered with wax paper, for up to 24 hours (as long as your kitchen isn’t too warm). Alternatively, store it in the refrigerator and reheat in the oven for a few minutes before serving. For longer storage, cover and refrigerate for up to 5 days. Leftovers are delicious cold or reheated, making this dessert just as wonderful the next day.
Very good!! This actually should be called Blueberry Crisp as there are oats in it. A crumble is a topping made with flour and brown sugar with no oats.
Happy you loved it! And technically you are correct — the crumble topping is the same as My Grandmother’s Apple Crisp — but my husband’s family always called this recipe Blueberry Crumble so I think we’ve blurred the lines!
So delicious!! Made this and WOW! Mine was very soupy- some regular blueberries but lots runny blueberry puree. Maybe I overcooked it? Also, what are your thoughts on layering the crumble in? Would it not cook properly? Thanks 🙂
How can this recipe be altered to be diabetic friendly? I need gluten free, which this recipe already addresses. Sounds delicious! Thank you for your help.
I have made this using 1:1 Allulose or Lakanto Monkfruit sweetener and Truvia brown sugar substitute to make it no added sugar with great success. Give it a try.
Hi!
Mine is in the oven at the moment. I do have some leftover crumble topping. How should I store it? Would freezing it be ok? Or maybe I should make another fruit crumble next week?!
Thank you, it tasted OK, just looked a bit ugly 🫣, I’m not opposed to oats but only had steel cut, I’ll get some oats for cooking and try again! Thanks for your reply
I made this but I still had dry raw flour on top at the end of the baking time. Blueberries were great, I didn’t have oats so I googled what to substitute and it recommended flour as a substitute. Maybe I needed more butter ?
Hi! It sounds like you did not have enough butter for the flour you added. If you want to skip the oats here, I would add only an additional 1/4 cup flour, and make sure the topping is well combined before topping the blueberries — you shouldn’t be seeing any flour before it goes into the oven. You can see photos in the post above for what it should look like. Hope that helps.
This is truly one of my favorites of all your dessert recipes!! It’s so easy to make and pretty much foolproof 🙂 I could eat the entire thing in one sitting by myself if given the chance! Thank you for always making and sharing these wonderful GF recipes! My celiac self appreciates it!
Great question! While I freeze almost everything, I would not freeze this. I worry if would be soggy and the blueberries would bleed. If you want to prepare ahead, I would prepare the blueberry filling and store in a sealed container, and make the crumble and store in a separate sealed container, both in the refrigerator. Then assemble and bake when ready. Hope that helps.
0 criticism on your recipe, it’s LOVELY my only comment/question is; would it be possible to put the actual measurement of butter as opposed to just one stick of butter because I don’t know about anywhere else in the world but in Canada one stick of butter can be up to 2 cups of butter We don’t have the individuals stick like they have in the states.
This is amazing! I am trying to have desserts that have little sugar and also gluten-free, yet taste satisfying…this hit all 3 of those 🙂 I also had it with a little coconut milk vanilla ice cream. YUM! Thanks for the great recipe.
This is amazing! I am trying to have desserts that have little sugar and also gluten-free, yet taste satisfying…this hit all 3 of those 🙂 I also had it with a little coconut milk vanilla ice cream. YUM! Thanks for the great recipe.
I had a boatload of fresh blackberries bestowed on me just before Thanksgiving. Besides freezing some, a blackberry crumble came to mind. I followed the blueberry crumble recipe and for the most part, it was delicious. However, blackberries seem to release more juice than blueberries leaving a puddle of juice at the bottom. Perhaps more cornstarch next time, Karen? Once it cooled I drained the liquid and it was fine. Super easy, and a big hit!
Yessss! I’ll be honest, whenever you bake with berries, it is always a little bit of a guess as to how much liquid they will release — frozen berries tend to release more water than fresh which is why always recommend thawing them; but I would have thought fresh blackberries would be similar to fresh blueberries so I would have followed the same recipe. Sounds like you got some really fresh, yummy ones!
Great question! We store it in the refrigerator with some wax paper and foil covering it. For serving to guests, it is always best day of or next day, but for enjoying on our own, we keep it in the refrigerator for about 5 days.
Before I make this I have a question about the amount of butter. I love recipes that ask me to use melted butter to make the crumble or crisp topping I find it’s just so much easier to work with and I still get that topping that we all enjoy. If I wanted to use melted butter in this blueberry crumble recipe how much would you suggest I use? Thank you.
We get “Doughnut Peaches” around the area of Pa. that I live in and I’ve been combining those with freshly picked blueberries to make both the crisps and crumbles. both are fantastic!! I’ve used several recipes but yours is the first gluten-free recipe I’ve found. I’m planning on making some tomorrow for some friends. thank you!
I followed this recipe using blackberries and peaches. It was delicious! The only change that I made to the crumble was that I added a bit more oats – personal preference. Delicious flavors of summer!
I’ve never used canned blueberries but if you find canned blueberries without added sugar, it should work? I’ve used frozen blueberries and it it works great, if you can find frozen blueberries.
This crumble was amazing! We used our freshly picked blueberries. The topping is so good—I like that you call for quick cooking oats instead of rolled oats. It makes the oats less noticeable. Sometimes oats get overwhelming in a crumble top. This was perfect. Next time I will double the crumble top—my kids loved it that much! Thanks for the great recipe!
Many many years ago, a lady made this type of dessert for my family to celebrate my mom having had a baby. I’d never heard of a “crumble”, and it was a wondrous thing to me as a small child and budding foodie who had never seen such a dessert; while I never enjoyed pie for its crust, I DID love a streusel topping and the pie filling. I had made her recipe (by word of mouth) for a while and then…forgot the ratios of the crumble, and after trying other recipes, nothing seemed to be close to what she did. But THIS recipe of yours hit the nail on the head. It’s very good, but I must say…as a streusel lover, I made 1.5 of the amount for the topping. As written it wasn’t enough for me. 🙂 I’m now making this a second time and will need to go picking again because I’ve used up all my berries!! Thank you for sharing your recipe.
Just made this recipe, Blueberry Crumble, with fresh blueberries. I cooked it for 40 minutes, but noticed that it is NOT bubbling up on the sides (I left edges uncovered). It does not seem to be bubbling or juicy at all. I am putting it back in oven, in hopes it just hasn’t cooked long enough, but would welcome your input on this. Hope I haven’t messed it up. Thanks. Oh and it sure does smell awesome.
Cheryl
You can’t mess it up! Depending on the blueberries and how much corn starch you used, it may bubble more or less. Bake it for 10 more minutes covered loosely so top doesn’t burn and you should be fine!
So, I did this, cooked about 15 minutes longer and it bubbled just a bit. It is now cooling. It looks and smells great. Serving it tonight and hoping it tastes as great as it looks. Will let you know. Thank you.
I do not have gluten-free all purpose flour with xanthan gum, however, have gluten free flour and xanthan gum separately. Could I add the xanthan gum to my regular GF flour and how much?
Do you mean assemble then bake later? So that the crumble doesn’t get soggy/ turn blue, I would assemble but leave the crumble in a separate container, then top just before baking. Enjoy!
I decided to make this on my birthday and it did not disappoint! It was easy to make and very delicious especially topping it off with vanilla ice cream! Thanks so much Karen for sharing this recipe. The family loves it!
This crumble looks awesome! Would I be able to use gf oat flour and maple syrup or coconut sugar as the flours and sweetener respectively? Thinking of using coconut ghee as the butter substitute…. Your guidance and expertise would be so welcome! (Trying to see if i can use what I have in my pantry to make your delicious crumble!) Thanks so much in advance Karen!
Great questions! I’ve never made it any way other than the recipe but oat flour and coconut sugar would be my choice over maple syrup… I love maple syrup but crumble won’t hold together…
This blueberry crumble was an absolute hit at my family’s Christmas dinner! I almost didn’t make it because I was running out of time, but I am so glad I did! My dad is still talking about this dessert and requests it to be his birthday dessert from now on! So glad it is quick and easy and so thankful for this recipe from Karen!!
Hi, I'm Karen — founder of Healthy Gluten-Free Family and the mom behind 600+ tested gluten-free recipes. For 16 years, ever since my son was diagnosed with celiac disease, I've been cooking and baking gluten-free food so delicious that everyone at the table loves it. This is where I share everything I've learned. Read more ...
This is really good…it turned out perfectly. Thanks so much for the recipe!
So happy you love it too! Thank you!
Very good!! This actually should be called Blueberry Crisp as there are oats in it. A crumble is a topping made with flour and brown sugar with no oats.
Happy you loved it! And technically you are correct — the crumble topping is the same as My Grandmother’s Apple Crisp — but my husband’s family always called this recipe Blueberry Crumble so I think we’ve blurred the lines!
So delicious!! Made this and WOW! Mine was very soupy- some regular blueberries but lots runny blueberry puree. Maybe I overcooked it? Also, what are your thoughts on layering the crumble in? Would it not cook properly? Thanks 🙂
How can this recipe be altered to be diabetic friendly? I need gluten free, which this recipe already addresses. Sounds delicious! Thank you for your help.
I have made this using 1:1 Allulose or Lakanto Monkfruit sweetener and Truvia brown sugar substitute to make it no added sugar with great success. Give it a try.
So so good! My little one loved it! Saving this one to make for holidays.
Hi!
Mine is in the oven at the moment. I do have some leftover crumble topping. How should I store it? Would freezing it be ok? Or maybe I should make another fruit crumble next week?!
Another, smaller fruit crumble is what I would do! Otherwise, you could try freezing it.
Thank you, it tasted OK, just looked a bit ugly 🫣, I’m not opposed to oats but only had steel cut, I’ll get some oats for cooking and try again! Thanks for your reply
I made this but I still had dry raw flour on top at the end of the baking time. Blueberries were great, I didn’t have oats so I googled what to substitute and it recommended flour as a substitute. Maybe I needed more butter ?
Hi! It sounds like you did not have enough butter for the flour you added. If you want to skip the oats here, I would add only an additional 1/4 cup flour, and make sure the topping is well combined before topping the blueberries — you shouldn’t be seeing any flour before it goes into the oven. You can see photos in the post above for what it should look like. Hope that helps.
This is truly one of my favorites of all your dessert recipes!! It’s so easy to make and pretty much foolproof 🙂 I could eat the entire thing in one sitting by myself if given the chance! Thank you for always making and sharing these wonderful GF recipes! My celiac self appreciates it!
Thanks so much Jennifer! So happy you love it! One of our favorites too!
Can this be frozen? I want to make it a few days beforehand.
Great question! While I freeze almost everything, I would not freeze this. I worry if would be soggy and the blueberries would bleed. If you want to prepare ahead, I would prepare the blueberry filling and store in a sealed container, and make the crumble and store in a separate sealed container, both in the refrigerator. Then assemble and bake when ready. Hope that helps.
0 criticism on your recipe, it’s LOVELY my only comment/question is; would it be possible to put the actual measurement of butter as opposed to just one stick of butter because I don’t know about anywhere else in the world but in Canada one stick of butter can be up to 2 cups of butter We don’t have the individuals stick like they have in the states.
Happy you enjoyed the recipe! And great suggestion! I will update the recipe along with others.
This is amazing! I am trying to have desserts that have little sugar and also gluten-free, yet taste satisfying…this hit all 3 of those 🙂 I also had it with a little coconut milk vanilla ice cream. YUM! Thanks for the great recipe.
This is amazing! I am trying to have desserts that have little sugar and also gluten-free, yet taste satisfying…this hit all 3 of those 🙂 I also had it with a little coconut milk vanilla ice cream. YUM! Thanks for the great recipe.
I had a boatload of fresh blackberries bestowed on me just before Thanksgiving. Besides freezing some, a blackberry crumble came to mind. I followed the blueberry crumble recipe and for the most part, it was delicious. However, blackberries seem to release more juice than blueberries leaving a puddle of juice at the bottom. Perhaps more cornstarch next time, Karen? Once it cooled I drained the liquid and it was fine. Super easy, and a big hit!
Yessss! I’ll be honest, whenever you bake with berries, it is always a little bit of a guess as to how much liquid they will release — frozen berries tend to release more water than fresh which is why always recommend thawing them; but I would have thought fresh blackberries would be similar to fresh blueberries so I would have followed the same recipe. Sounds like you got some really fresh, yummy ones!
Thanks for sharing this recipe. May I know how to store it and eat up in how many days?
Great question! We store it in the refrigerator with some wax paper and foil covering it. For serving to guests, it is always best day of or next day, but for enjoying on our own, we keep it in the refrigerator for about 5 days.
I’m sorry if I missed it but I don’t see the calories anywhere. How many calories are in one piece?
Great question! At this time I don’t have calorie counts on the website.
Before I make this I have a question about the amount of butter. I love recipes that ask me to use melted butter to make the crumble or crisp topping I find it’s just so much easier to work with and I still get that topping that we all enjoy. If I wanted to use melted butter in this blueberry crumble recipe how much would you suggest I use? Thank you.
Hi. Great question! This recipe calls for room temperature butter and you won’t get the same crumble using melted butter in this recipe.
We get “Doughnut Peaches” around the area of Pa. that I live in and I’ve been combining those with freshly picked blueberries to make both the crisps and crumbles. both are fantastic!! I’ve used several recipes but yours is the first gluten-free recipe I’ve found. I’m planning on making some tomorrow for some friends. thank you!
Hope you love it!
I followed this recipe using blackberries and peaches. It was delicious! The only change that I made to the crumble was that I added a bit more oats – personal preference. Delicious flavors of summer!
Can I use canned blueberries for this? Or maybe a combination of canned and fresh to get the amount needed?
I’ve never used canned blueberries but if you find canned blueberries without added sugar, it should work? I’ve used frozen blueberries and it it works great, if you can find frozen blueberries.
Fast, delicious, healthy…. I substituted organic vanilla yogurt for the butter and my family devoured it before it cooled.
Love it! Great substitution! Happy you all enjoyed it so much! Thanks for sharing!
Can rolled oats be used in place of quick cook oats?
Most definitely! Enjoy!
This was so good! I followed the recipe exactly – thank you!!
Thank you! Happy you loved it!
I made this last night. What a hit!! I’m the only one who eats GF and everyone had seconds!!
Served warm with vanilla ice cream. Amazing!!
Love it! Thanks for sharing! And so happy everyone enjoyed it!
This crumble was amazing! We used our freshly picked blueberries. The topping is so good—I like that you call for quick cooking oats instead of rolled oats. It makes the oats less noticeable. Sometimes oats get overwhelming in a crumble top. This was perfect. Next time I will double the crumble top—my kids loved it that much! Thanks for the great recipe!
So happy you loved it! I bet it tasted amazing with freshly picked blueberries!
Many many years ago, a lady made this type of dessert for my family to celebrate my mom having had a baby. I’d never heard of a “crumble”, and it was a wondrous thing to me as a small child and budding foodie who had never seen such a dessert; while I never enjoyed pie for its crust, I DID love a streusel topping and the pie filling. I had made her recipe (by word of mouth) for a while and then…forgot the ratios of the crumble, and after trying other recipes, nothing seemed to be close to what she did. But THIS recipe of yours hit the nail on the head. It’s very good, but I must say…as a streusel lover, I made 1.5 of the amount for the topping. As written it wasn’t enough for me. 🙂 I’m now making this a second time and will need to go picking again because I’ve used up all my berries!! Thank you for sharing your recipe.
Aw, you just made my day! So happy this brings back such fond food memories and that you love it! Thanks for sharing!
Just made this recipe, Blueberry Crumble, with fresh blueberries. I cooked it for 40 minutes, but noticed that it is NOT bubbling up on the sides (I left edges uncovered). It does not seem to be bubbling or juicy at all. I am putting it back in oven, in hopes it just hasn’t cooked long enough, but would welcome your input on this. Hope I haven’t messed it up. Thanks. Oh and it sure does smell awesome.
Cheryl
You can’t mess it up! Depending on the blueberries and how much corn starch you used, it may bubble more or less. Bake it for 10 more minutes covered loosely so top doesn’t burn and you should be fine!
So, I did this, cooked about 15 minutes longer and it bubbled just a bit. It is now cooling. It looks and smells great. Serving it tonight and hoping it tastes as great as it looks. Will let you know. Thank you.
Enjoy!
Six of us enjoyed the Blueberry crumble. It was a huge hit. Thank you. I will be making this recipe again.
Cheryl
So happy you enjoyed it! Thank you!
The filling section says “flour or cornstartch”. I assume gluten-free flour? Is cornstarch typically gluten-free?
Yes!! I will edit that now just for clarity! And corn starch is naturally gluten-free.
I do not have gluten-free all purpose flour with xanthan gum, however, have gluten free flour and xanthan gum separately. Could I add the xanthan gum to my regular GF flour and how much?
Great question! Yes, just 1/4 teaspoon is enough for this recipe. Enjoy!
Can you assemble and make ahead without affecting the flavor?
Do you mean assemble then bake later? So that the crumble doesn’t get soggy/ turn blue, I would assemble but leave the crumble in a separate container, then top just before baking. Enjoy!
I decided to make this on my birthday and it did not disappoint! It was easy to make and very delicious especially topping it off with vanilla ice cream! Thanks so much Karen for sharing this recipe. The family loves it!
This crumble looks awesome! Would I be able to use gf oat flour and maple syrup or coconut sugar as the flours and sweetener respectively? Thinking of using coconut ghee as the butter substitute…. Your guidance and expertise would be so welcome! (Trying to see if i can use what I have in my pantry to make your delicious crumble!) Thanks so much in advance Karen!
Great questions! I’ve never made it any way other than the recipe but oat flour and coconut sugar would be my choice over maple syrup… I love maple syrup but crumble won’t hold together…
This blueberry crumble was an absolute hit at my family’s Christmas dinner! I almost didn’t make it because I was running out of time, but I am so glad I did! My dad is still talking about this dessert and requests it to be his birthday dessert from now on! So glad it is quick and easy and so thankful for this recipe from Karen!!
Love it! Glad you decided to make it and happy it was such a hit!