Blueberry Crumble

Make a blueberry crumble in a pie pan!

An easy, pretty, crowd-pleasing dessert

When you don’t have time to make blueberry pie, make a Blueberry Crumble — in a pie pan! We celebrated my husband’s birthday (and he likes blueberry anything… pie, cobbler, crumble… ) with this really yummy dessert!

This would also make for an easy, pretty and crowd-pleasing dessert for the holiday table!

Scroll down to see the recipe.

blueberry crumble
Blueberry Crumble


Blueberry Crumble
When you don't have time to make blueberry pie, make a Blueberry Crumble — in a pie pan!!
Recipe type: Bakery, Dessert
Cuisine: Gluten-Free
Blueberry Filling:
  • 6-8 cups fresh or frozen blueberries (on the occasions I've used frozen wild blueberries, I found I needed the 8 cups because they are tinier)
  • ½ cup sugar (feel free to use up to ¾ cup if you want it sweeter)
  • ⅛ tsp salt
  • 2-3 tbsp flour or cornstarch
  • ⅛ tsp cinnamon
  • 1 tsp fresh lemon juice
Crumble Topping: (This makes a large quantity! Last time I only used about ½ of the topping mixture.)
  • 1 cup flour (I use GF Jules gluten-free flour)
  • ¾ cup brown sugar
  • ¼-1/2 cup quick cooking gluten-free oats
  • 1 stick butter (I used Earth Balance soy-free sticks)
  • ⅛-1/4 tsp cinnamon (to taste)
  1. Mix together blueberry filling and place in a pie dish of any shape approx 9 inches.
  2. With a pastry cutter or your hands mix together crumbe ingredients and sprinkle on top.
  3. Bake for 30-40 minutes at 350° or until bubbling.


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