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Blueberry Crumble with Frozen Blueberries
Bread Cousin

Blueberry Crumble with Frozen Blueberries

This easy Blueberry Crumble with Frozen Blueberries features juicy, sweet blueberries topped with a buttery, golden oat crumble. Made with simple ingredients and no need to thaw the berries, it is a quick and comforting dessert that is perfect served warm with vanilla ice cream.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 People
Course: Baked Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups frozen blueberries
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¾ cup old-fashioned rolled oats
  • ½ cup packed brown sugar
  • ½ cup unsalted butter, melted
  • ¼ teaspoon salt

Equipment

  • 9-inch square baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch square baking dish.
  2. Add frozen blueberries, sugar, cornstarch, lemon juice, and vanilla to a large bowl. Gently mix until the blueberries are evenly coated.
  3. Transfer the blueberry mixture to the prepared baking dish and spread it evenly.
  4. In a separate bowl, combine flour, rolled oats, brown sugar, and salt.
  5. Add the melted butter and mix until coarse crumbs form.
  6. Sprinkle the crumble topping evenly over the blueberries without pressing it down.
  7. Bake for 45–50 minutes, until the topping is golden brown and the blueberry filling is bubbling.
  8. Remove from the oven and let the crumble cool for 15–20 minutes.
  9. Serve warm with vanilla ice cream or whipped cream.

Notes

  • Use frozen blueberries directly from the freezer; there is no need to thaw them.
  • Cornstarch helps thicken the juices released by the frozen blueberries.
  • Bake until the blueberry filling is bubbling, not just until the topping is golden.
  • Let the crumble rest for 15–20 minutes before serving so the filling can thicken.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • For the crispiest topping, reheat leftovers in a 325°F (165°C) oven.