top of page

The Ultimate Blueberry Crumble

Delicious easy to make 15-Minute dessert


Warm and cozy, the perfect dessert for the cold days.

Repeating myself here for probably like a thousand time, but I love easy and quick to make recipes! :D I mean, yes, I do also make a lot of recipes that take a long time to make, even hours and I do also enjoy making those. But hey, who has time for that kind of recipes every day? I know I don't :D So that is why I love easy and quick to make recipes, because they are the recipe I tend to make on a weekly basis and that go into my weekly rotations. And recipes like this blueberry crumble I am sharing with you today is just like that :) 

About a half a year ago I started paying more attention to what I eat and that has also strongly affected my cravings for sweets. I just don't seem to have any anymore. Which is great, I think. However, I still occasionally like to have a dessert and this blueberry crumble has just been a hit for me. It is super fruity and not overly sweet. So I think it is one of those lighter desserts. I love the crunch on top with the almonds and the hint of lemon in the filling. Also you have a choice of enjoying it plain, drizzle over some homemade vanilla sauce, add a ball or two of vanilla ice cream or some plain yoghurt on top. Any way you choose, it is so yum! :)

I hope you will enjoy it as much as I did :)

Stay warm and healthy, Lovelies!


Step by Step Video


The Ultimate Blueberry Crumble

Delicious easy to make 15-minute dessert


(makes 6-8 portions)

  • 600-700g (3-3 ½ cups) blueberries, fresh or frozen

  • 50g (¼ cup) sugar

  • 30-50g (2-3 tbsp) cornstarch

  • 2 tsp vanilla paste/extract

  • 1 organic lemon (optional)

  • 150g (1 ½ cup) oats

  • 100g (½ cup) flour

  • 100g (½ cup) sugar

  • 200g (¾ cup) cold butter

  • 1-2 handfuls slivered almonds (optional)


  1. In a big bowl combine blueberries, sugar, cornstarch and vanilla.

  2. Wash the lemon well and grate the peel into the blueberry filling. Then half the lemon and juice one half into the bowl. Mix well with your hands until combined. Transfer the blueberry filling into your baking dish (22cm x 22cm or 8,5 x 8,5 inch).

  3. To make the crumble topping combine oats, flour, sugar and cold butter in a medium bowl. Mix the ingredients with your hands just until combined and crumble like. Add the topping over the blueberries. Lastly sprinkle the almonds over the topping.

  4. Bake the blueberry crumble in 180°C (356°F) bottom top heat at the middle shelf of the oven for 45-50 minutes or until golden.

  5. Remove the blueberry crumble from the oven and allow to cool for about 30 minutes before serving.

  6. Serve warm with vanilla sauce or vanilla ice cream.


TIP. You can prep the blueberry crumble a day before and store it covered in the fridge. Then bake it next day just before serving. Or you can also pre-bake it, then cool it and store covered in the fridge. Then next day just re-heat in the oven 150°C (300°F) for 5 to 10 minutes before serving.

bottom of page