Blueberry Rustic Crumble Recipe With Oats

This blueberry rustic crumble recipe with oats is simple, bursting with juicy blueberries, and topped with a buttery oat cookie crumble. Easy, cozy, and perfect for dessert or breakfast.

Prep time

15 minutes

Cook time

35 minutes

Total time

50 minutes

Yield

8 servings

Ingredients

For the blueberry filling:

12 ounces (about 1 pint) fresh blueberries (or frozen)

1/2 cup granulated sugar

2 tablespoons all-purpose flour

1 to 2 tablespoons lemon juice

1/4 teaspoon kosher salt

For the crumble:

3/4 cup all-purpose flour

1/2 cup quick-cooking oats

1/2 cup light or dark brown sugar

1/2 teaspoon vanilla extract

1/2 teaspoon kosher salt

1 stick (4 oz) unsalted butter, cubed and slightly softened

Extra butter for the pie plate

For serving:

Vanilla ice cream (optional)

Instructions

1. Preheat oven to 375°F (190°C) and butter a 9-inch pie plate.
2. Toss blueberries with sugar, flour, lemon juice, and salt. Pour into prepared pie plate.
3. In a bowl, mix flour, oats, brown sugar, vanilla, and salt. Blend in butter until crumbly.
4. Scatter topping over blueberries in varying clumps.
5. Bake 25–35 minutes, until topping is golden and filling is bubbling.
6. Cool slightly before serving warm with vanilla ice cream.

Notes

Use unsalted butter; if substituting salted butter, reduce added salt in topping.

To make individual crumbles, divide into ramekins and adjust baking time.

If using frozen blueberries, bake 5–10 minutes longer.

Store loosely covered at room temperature up to 3 days; refrigerate for longer storage.

Recipe is flexible use gluten-free flour or swap in different berries as desired.