If you are a fellow blueberry fan, you’ll absolutely love this blueberry crumble recipe! Made with a handful of kitchen staples, and plenty of fresh berries, this dessert absolutely bursts with flavor. It’s a family favorite in my home, and I know it will be in yours too!
I know it’s controversial, but i’m going to say it: blueberries are the best berry! Perhaps I’m biased because we have an abundance of delicious, juicy blueberries here in New Hampshire, but they are just sooo good.
I’m not alone in this belief either. My entire family absolutely loves berries,and we have spent many a happy summer enjoying them. Of course,I have my own blueberry bushes growing,but while we’re waiting for them to get larger,we go to a nearby farm to “pick our own” blueberries.
One of my all time favorite activities is blueberry picking! I find it so relaxing and satisfying.
But,don’t worry. If you don’t have access to fresh berries,you can totally make this maple blueberry crisp still—I’ll show you how below. And I guarantee that it’ll be delicious!
Simple Blueberry Dessert
I found this maple blueberry crumble recipe while searching for an easy,slightly healthier blueberry dessert,then modified it to make it my own.
This one fits every criteria I have – it’s quick and easy,it’s on the healthier side of desserts (especially as it uses maple syrup rather than just sugar),and it’s downright delicious!
And yes,maple syrup is also a big deal here in New Hampshire. We buy it from a neighbor in town every year and use it often.
I used to try to make blueberry pies every year,but those homemade pie crusts,while absolutely delicious,can be quite messy and time-consuming. Now,this crumble is our go-to. It’s so easy,my husband even made it rather successfully (and that doesn’t happen often!)
Ingredients
Note:This will make enough for 8 servings of blueberry crumble. But,I usually double the recipe because although it uses a lot of blueberries,my family gobbles this down so quickly!
- Fresh blueberries– want to use frozen? No problem,but you’ll need to make a few tweaks. See more info in the FAQ section below.
- Cornstarch
- Ground cinnamon
- Ground nutmeg
- Maple syrup– this is one of those ingredients where the quality really does matter. Buy the best type you can afford.
- All-purpose flour– you can also easily swap this out 1:1 for a gluten free flour mix,which we often do. This is my favorite gluten free flour.
- Brown sugar– pack it into the measuring cup.
- Butter– much like a pie,you want the butter to be COLD for this recipe. So keep it in the fridge until you need it!
- Vanilla extract
- Vanilla ice creamfor serving – optional but HIGHLY recommended!
Instructions
First,preheat your oven to 375°F,and grease an 8 or 9 inch square-shaped glass baking dish.
In a large bowl,mix the blueberries with cornstarch,cinnamon,and nutmeg.
Gently toss with maple syrup. Then,transfer the mixture into your greased baking dish.
In a separate bowl,combine the flour and brown sugar. Use a fork to cut in the cold butter until the mixture becomes crumbly.
Add the vanilla extract and mix together.
Then,evenly sprinkle the flour mixture over the blueberries in the dish.
Bake until the filling is bubbly and the topping is golden brown,which in my oven is approximately 30-45 min.
As tempting as it is to dig in,let it sit for 10-20 minutes. This not only prevents any burned mouths but also lets the filling to thicken even more.
When it’s time to serve,I definitely recommend a scoop of vanilla ice cream or fresh homemade whipped cream to top of this blueberry crumble. It’s like the cherry (or should I say berry) on the top.
Tips
- Make sure your butter is cold! This is key in creating a crumbly topping.
- Be sure to let it sit for 10-20 minutes after baking. Beyond allowing the filling to thicken,it makes it easier to serve.
- Don’t skip the ice cream or whipped cream topping – it adds a perfect creamy balance to the sweet blueberries.
- Double the recipe if you want leftovers or have a larger group. This dessert is always a hit!
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just make sure to thaw and drain them before using. You’ll also need to increase the amount of cornstarch to 4 tbsp rather than 2.
Additionally,you will need to increase the cooking time by about 5-15 minutes since they will release more liquid than fresh berries. Start with 5 minutes and then check every 5 minutes until the filling is bubbly and the topping is golden brown.
How can I make this recipe gluten free?
All you’ll need to do is swap the all-purpose flour in the recipe for your preferred gluten free flour mix. My favorite is Bob’s Red Mill 1:1 Gluten Free Baking Flour. It works great in this recipe and no one can even tell it’s gluten free!
What other berries can I use instead of blueberries?
While this recipe specifically focuses on blueberries (and I highly recommend you try it with them!),you can substitute with other berries such as raspberries or blackberries.
You may need to adjust the amount of maple syrup used depending on the tartness of the berries.
What is the difference between a crumble,a crisp,and a cobbler?
I have always wondered this too,and recently took a deep dive into this topic. People use the phrases interchangeably,and my kids definitely call this a blueberry crisp,but technically there are differences.
- A crumbleis a baked dessert made with a fruit filling and a streusel topping,typically made with flour,butter,and sugar.
- A crispis similar to a crumble but usually includes oats in the topping for added texture.
- A cobblerhas a biscuit-like topping instead of a streusel or oat topping.
Fascinating,right?
Final Thoughts
There you have it! I hope you give this delicious maple blueberry crumble recipe a try! It’s simple,quick,and absolutely scrumptious. And best of all,it can be easily modified for different dietary restrictions or preferences so everyone can enjoy it!
Whether you’re picking fresh berries from your own bushes or buying them at the store,this dessert is sure to become a family favorite in your home too. Enjoy!
More Delicious Blueberry Recipes to Try
Easy Maple Blueberry Crumble
This maple blueberry crumble is made with a handful of kitchen staples plus mounds of blueberries! It’s a simple,rustic recipe that the entire family will love.
- Prep Time:10
- Cook Time:45
- Total Time:55 minutes
- 4 cupsfresh blueberries (see notes for instructions using frozen blueberries)
- 2 tbspcornstarch
- 1 tspground cinnamon
- ½tsp ground nutmeg
- ½cup of maple syrup
- 1 ¼ cups all-purpose flour (can sub 1:1for glutenfree flour)
- ⅓ cup packed brown sugar
- ½cup cold butter
- 1 tspvanilla extract
- vanilla ice cream for serving (optional but highly recommended!)
Instructions
- Preheat the oven to 375.
- In a large bowl,combine blueberries with cornstarch,cinnamon,and nutmeg. Add the maple syrup and toss gently. Dump into a greased 8 or 9″ square glass baking dish.
- In a separate bowl,mix together the flour and brown sugar. Cut in the cold butter with a fork until the mixture is crumbly. Stir in the vanilla extract. Sprinkle the flour mixture over the blueberries evenly.
- Bake until the filling is bubbly and the topping is golden brown,approximately 30-45 minutes. Let the blueberry crumble sit for 10-20 minutes.
- Serve warm with a scoop of vanilla ice cream or fresh whipped cream.
Notes
To make this blueberry crumble with frozen berries,increase the cornstarch to 4 tbsp,and increase your baking time by 5-15 minutes.