Blueberry Crumble

DF GF V VG

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:

Blueberry Crumble

4 from 117 votes
A delicious and easy blueberry crumble that can be made with frozen blueberries. Added bonus: it's vegan, gluten-free and sweetened only with maple syrup!
Blueberry crumble topped with vanilla ice cream in a bowl with a spoon.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8

Ingredients

  • 3 1/2 cups frozen wild blueberries, no thawing required*
  • 1 teaspoon vanilla
  • 1 cup old fashioned rolled oats
  • 1 cup chopped pecans
  • 1/2 cup almond flour/meal
  • 1/3 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon sea salt

Instructions
 

  • Preheat the oven to 375°F.
  • Spray an 8-inch square baking dish with cooking spray. Add blueberries to the dish and drizzle vanilla over top. Set aside.
    Blueberries in a baking dish.
  • In a medium bowl, stir together oats, pecans, almond flour, maple syrup, coconut oil, cinnamon and sea salt.
    Oatmeal pecan crumble topping mixture in a bowl.
  • Once combined, spoon oatmeal pecan topping over the blueberries. Gently press the mixture down using the back of the spoon.
    Blueberries in a baking dish getting topped with an oatmeal crumble.
  • Bake in preheated oven for about 30 minutes, or until topping has hardened and turned a lovely golden brown color.
    Blueberry crumble in a baking dish.
  • Cool for 10-20 minutes.
  • Serve with whipped topping or ice cream.

Video

Notes

  • 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 fresh or frozen blueberries will work.
  • Pecans – If you’re not a fan of pecans you could try another chopped nut such as walnuts.
  • Thicker 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.

Nutrition

Serving: 1/8 of recipe Calories: 277kcal Carbohydrates: 30g Protein: 3g Fat: 17g Fiber: 5g Sugar: 16g
Course: Dessert
Cuisine: American
Keyword: blueberry crumble

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    147 comments
    1. Kaycee
      April 27, 2022 AT 2:23 pm

      5 stars
      Solid recipe. Made 3 mini crumbles in 6” cake pans and baked for about 20 minutes. Reduced the maple syrup to 1/4 c. Used cape gooseberries in one and apple in the other. The tart gooseberries were perfectly balanced by the sweet crunchy topping. Would definitely make again with gooseberries or any other tart fruit!

      1. Brittany Mullins
        April 28, 2022 AT 7:26 am

        Yay! I’m so glad you enjoyed this recipe, Kaycee! I appreciate you leaving a review, thank you.

    2. Michele
      March 12, 2022 AT 9:19 am

      5 stars
      I have made this several times and even my people that aren’t gluten free LOVE it! So easy and delicious

      1. Brittany Mullins
        March 14, 2022 AT 9:14 am

        Yay! So glad to hear that, Michele. I really appreciate you coming back to leave a review.

    3. Christy
      March 5, 2022 AT 8:34 pm

      Best crisp ever!! 😋

      1. Brittany Mullins
        March 7, 2022 AT 10:03 am

        Woo! So happy to hear that, Christy!

    4. Gina
      March 5, 2022 AT 3:49 pm

      5 stars
      Just made this – it’s delicious!!! I sprinkled cinnamon into the mix. It was a tad watery for me so I might try adding chia seeds to the blueberries. If that doesn’t work, I’ll try the cornstarch. Am definitely making this again and will make a bigger batch!!

      1. Brittany Mullins
        March 7, 2022 AT 9:56 am

        Woo! So happy to hear this recipe was a hit, Gina. Chia seeds will definitely help soak up some of that liquid and provide extra nutrients! Thanks for making the blueberry crumble and coming back to leave a review, I appreciate it.

    5. Nicki P.
      December 31, 2021 AT 6:37 pm

      4 stars
      My first time making this, I was interested in using the blueberries as I never baked them before. It turned out out great, delicious! Only complaint is that I didn’t quite have enough toppings to cover the whole pan based on the measurements given. No worries next time I will add more oats and pecans. I like more crust toppings… Now I need some ice cream!😊

      Nicki P.

      1. Brittany Mullins
        January 1, 2022 AT 4:15 pm

        I’m glad you enjoyed this recipe, Nicki! Thanks for making it and for the review.

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