Easy Lemon-Blueberry Crumble Recipe

Fruity desserts are my jam. Who doesn't love a bubbling hot, fruity dessert topped with a crumbly, crispy topping? If it's being served, I'm definitely grabbing a scoop (or two), and I'll never say no to seconds.

Crumbles are like the laid-back cousin of pie—low lift and low pressure. You can use fresh fruit in the summer or frozen when it's not in season, then assemble the topping and filling, layer, and bake. This blueberry crumble is glossy, jammy, and gets a bright lift from lemon zest and juice, while the crumble bakes up golden, buttery, and spiced with warm cinnamon.

Ingredients

For the Blueberry Filling

6 cups (about 2 pounds) fresh or frozen blueberries
1/4 cup (50 g) granulated sugar
2 tbsp cornstarch
2 tbsp fresh lemon juice, plus 2 tsp grated zest, divided
1 tsp vanilla extract

For the Crumble Topping

1 cup (120 g) all-purpose flour
1/2 cup (106 g) packed light brown sugar
1/2 cup rolled oats (optional)
1 tsp ground cinnamon
1/4 tsp salt
1 stick (113 g) cold unsalted butter, cubed, plus more for greasing

Directions

Preheat the oven to 375ºF.

Grease an 8x8-inch baking dish with butter.

Combine the filling ingredients:

In a large bowl stir together the blueberries, sugar, cornstarch, vanilla, lemon juice, and 1 teaspoon of the lemon zest. Transfer to the prepared baking dish and set aside.

Combine the crumble topping ingredients:

In a large bowl whisk together the flour, brown sugar, cinnamon, salt, and the remaining 1 teaspoon lemon zest. Add the butter and toss to coat. Using your hands, pinch the butter firmly to flatten and break up the pieces until the mixture resembles coarse cornmeal.

Bake the crumble:

Sprinkle the streusel evenly over the blueberry mixture. Bake until the streusel is golden brown and the filling is bubbling, 40 to 45 minutes for fresh berries, about 1 hour for frozen berries. Tent the dish with aluminum foil if the streusel is browning too quickly.

Cool and serve:

Remove from the oven and place the baking dish on a wire rack to cool for 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream. Refrigerate leftovers, tightly covered, for up to 4 days.

Nutrition Facts (per serving)

Calories	320
Fat	14g
Carbohydrates	48g
Fiber	4g
Sugar	32g
Protein	3g

* Percent Daily Values are based on a 2,000 calorie diet.

Tips and Tricks

Use cold butter — straight from the fridge for the crumble. It creates those beautiful flaky clusters as it melts.
Frozen berries work great — no need to thaw! Add them straight from the freezer. Add 5-10 minutes to the bake time.
Make it gluten-free — use a 1:1 gluten-free flour blend and certified gluten-free oats.
Make ahead — assemble the crumble (without baking) up to 24 hours ahead. Refrigerate, then bake straight from the fridge.

This Lemon-Blueberry Crumble Practically Makes Itself