A Warm, Sweet & Tangy Dessert with a Buttery Crumb Topping
Hey there, Kitchies! 🫐🍋
If there’s one dessert that always makes my little family smile, it’s a warm fruit crumble fresh out of the oven — especially when the blueberries are bursting and the buttery topping is crisp and golden. This Blueberry Lemon Crumble is everything you want in a dessert — sweet, tangy, cozy, and ridiculously easy to throw together.
The bright lemon flavor perfectly balances the juicy blueberries, while the oat-studded crumble topping adds just the right amount of crunch. It’s one of those desserts that feels fancy… but secretly takes only 10 minutes of prep — no mixer, no fuss, just pure deliciousness.
Why You’ll Love This Blueberry Lemon Crumble
✅ Naturally sweetened option
✅ Can be made gluten-free + vegan
✅ Perfect balance of sweet + tart
✅ Only 10 minutes of prep
✅ Serve it warm with ice cream… or eat it cold for breakfast (because crumble = fruit = totally breakfast, right?)
How This Blueberry Lemon Crumble Became a Family Favorite 💕
One summer afternoon, I had a bowl of sad, almost-too-ripe blueberries sitting in the fridge — you know the ones that everyone promised they’d eat, but didn’t? Instead of letting them go to waste, I tossed them with a little lemon, sugar, and cinnamon… and this crumble was born.
Now, every time I make it, my husband hovers around the oven waiting for the first spoonful. And my little one? He thinks it’s basically blueberry pie without the hard crust — and I’m totally fine with that.
Why This Blueberry Lemon Crumble Will Be Your New Go-To
- 10 minutes of prep
- Bursting with juicy, fresh blueberries
- Crisp oat crumble topping
- Naturally sweetened with honey or maple syrup
- Perfect for dessert… or breakfast 😉
Cuisine:
American | Dessert | Summer
Tips for the Best Blueberry Lemon Crumble
- Use fresh blueberries for the juiciest filling, but frozen works too!
- Add chopped almonds or walnuts to the crumble for extra crunch.
- Make sure your blueberries are drained well if using frozen.
- Serve leftovers cold for breakfast with Greek yogurt + a drizzle of honey.
Substitutions & Variations
| Ingredient | Swap For… | Why It Works |
|---|---|---|
| Blueberries | Raspberries | More tart flavor |
| Almond Flour | Oat Flour | Gluten-free option |
| Maple Syrup | Coconut Sugar | Lower glycemic sweetener |
| Butter | Coconut Oil | Vegan option |
Make It Healthier 💪
✅ Use coconut oil + maple syrup for a vegan + refined sugar-free crumble
✅ Swap out half the butter with Greek yogurt for a lighter topping
✅ Add chia seeds to the blueberry filling for an extra fiber boost
What to Serve with Blueberry Lemon Crumble
- Vanilla Ice Cream
- Coconut Whipped Cream
- Greek Yogurt
- Lemon Curd
And there you have it!
This Blueberry Lemon Crumble is the kind of dessert that makes your whole house smell like a bakery — warm, sweet, and a little bit zesty. Whether you’re making it for a cozy family night or brunch with friends, it’s guaranteed to disappear fast.
Save This Recipe for Later 📌
Would you like me to create a Printable Blueberry Lemon Crumble Recipe Card PDF to download? 🍋🫐
Frequently Asked Questions
Can I make this crumble ahead of time?
Yes! Assemble it, cover tightly, and refrigerate for up to 24 hours before baking.
Can I use frozen blueberries?
Absolutely! Just don’t thaw them — toss them with the lemon juice and cornstarch straight from the freezer.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days.
Can I freeze this crumble?
Yes! Bake it, cool completely, then freeze for up to 2 months.
Categories:
Dessert | Summer Recipes | Easy Baking
Tags:
#BlueberryCrumble #HealthyDesserts #SummerBaking #VeganFriendly
If you make this crumble, don’t forget to tag us on Instagram so we can see your gorgeous creations! 📸💙🍋
Print
Blueberry Lemon Crumble
Description
This Blueberry Lemon Crumble is everything you want in a dessert — sweet, tangy, cozy, and ridiculously easy to throw together.
Ingredients
For the Blueberry Filling:
- 4 cups fresh or frozen blueberries
- 2 tbsp lemon juice
- 1 tsp lemon zest
- ¼ cup maple syrup or honey
- 1 tbsp cornstarch (or arrowroot powder for gluten-free)
- ½ tsp cinnamon
For the Crumble Topping:
- 1 cup rolled oats
- ½ cup almond flour (or all-purpose flour)
- ¼ cup coconut sugar or brown sugar
- ½ tsp cinnamon
- Pinch of salt
- 4 tbsp melted butter (or coconut oil for vegan)
Instructions
In a large bowl, toss the blueberries with lemon juice, zest, maple syrup, cinnamon, and cornstarch.
Pour the mixture into a greased 9×9-inch baking dish.
In another bowl, mix the oats, almond flour, sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture is crumbly.
Sprinkle the crumble evenly over the blueberry mixture. Bake at 375°F for 30-35 minutes until the filling is bubbling and the topping is golden brown.
Let it cool for about 10 minutes before digging in. Serve warm with a scoop of vanilla ice cream or coconut whipped cream.
