Blueberry Crumble

By Brittany Mullins

4.37

165

Published Jul 02, 2021, Updated Nov 30, 2022

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A delicious and easy blueberry crumble that can be made with fresh or frozen blueberries and topped with an oatmeal pecan crumble topping.

This blueberry crumble is a breeze to whip up and if you keep frozen blueberries in the freezer like I do, you probably already have all the ingredients on hand!

Blueberry crumble topped with vanilla ice cream in a bowl with a spoon.

As with most recipes posted here, this blueberry crumble is packed with unprocessed, healthy ingredients – blueberries (obviously) but also whole grain oats and coconut oil.

It’s amazing topped with vanilla ice cream, but I honestly think it would make a delicious option for breakfast or snacking too – top it with a little Greek yogurt and you’re good to go!

Ingredients measured out to make blueberry crumble.

Ingredients Needed

Here’s everything you’ll need to make this tasty blueberry crumble:

blueberries – I used frozen wild blueberries which are a bit smaller, have a deeper blue pigment, double the antioxidants and a more intense blueberry flavor. Of course regular frozen berries work too. No thawing required.
vanilla – just to add a little vanilla flavor.
old fashioned rolled oats – for the crumble topping.
pecans – adds a little crunch to the topping.
almond flour/meal – I love the texture and nutrition that almond flour adds to this crumble, but regular all-purpose flour works too!
maple syrup – pure maple syrup is the perfect natural sweetener to use because it is liquid and adds a perfect amount of sweetness.
coconut oil – we’re using coconut oil instead of butter to keep this crumble vegan. I recommend using unrefined extra virgin coconut oil.
cinnamon and sea salt – two baking essentials to add flavor.

Collage of four photos showing the process of making blueberry crumble. Putting blueberries at the bottom of a baking dish, making the crumble topping with almond meal, pecans and oats, and then covering the blueberries with the crumble mixture.

Notes & Substitutions

Blueberries – As I mentioned above I love using frozen wild blueberries for this recipe, but if you don’t have any on hand no worries regular blueberries (frozen or fresh) will work just fine.
Coconut oil – You can use melted vegan butter. Melted traditional butter works as well if you don’t need the crumble to be vegan.
Pecans – If you’re not a fan of pecans you could try another chopped nut such as walnuts.
Thicker blueberry filling – The blueberries will release a little juice after cooking. I don’t mind a little liquid and like to keep the filling super simple, but if you prefer a thicker filling you can combine the blueberries and vanilla with 1/4 cup coconut sugar and 2-3 Tablespoons of cornstarch or arrowroot powder before adding to the baking dish.

Blueberry crumble in a baking dish. A serving spoon as taken out a serving and put it in a bowl.

How to Serve Blueberry Crumble

This blueberry crumble is insanely good on it’s own so feel free to eat it without any toppings, but here are some additional ways to serve it up:

Ice cream – as an ice cream lover I think this crumble is delicious with a scoop of ice cream on top. Want a healthy option? Use banana ice cream!
Whipped cream or Greek yogurt – both of these work great as toppings. Basically anything creamy pairs perfectly with the crumble.

How to Store This Blueberry Crumble

After letting the crumble cool completely, store in an airtight container in the refrigerator for up to 5 days.

More Blueberry Recipes to Try:

More Dessert Recipes to Try:

Be sure to check out the full collection of dessert recipes on EBF!

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4.37 from 147 votes