Blueberry lovers, rejoice! The filling for this easy crumble calls for a whopping two pounds of fresh blueberries. Served in bowls with scoops of vanilla ice cream, it's the ultimate summer dessert. If you're making it out of season, feel free to use frozen blueberries.


Read the full recipe after the video.

Recipe Summary

15 mins
1 hr 45 mins
Serves 6 to 8




Instructions Checklist
  • Filling: Preheat oven to 375 degrees. In a large bowl, whisk together granulated sugar, cornstarch, and salt. Fold in blueberries and lemon juice until well coated. Transfer to an 8-inch square baking dish.

  • Topping: In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and brown sugar on medium speed until light and fluffy. Add flour and salt; using your hands, mix until large pieces form. Scatter evenly over filling.

  • Bake until center is bubbling, 55 minutes to 1 hour, tenting loosely with foil after 30 minutes. Let cool at least 30 minutes before serving, with vanilla ice cream if desired.

Cook's Notes

You can double the amount of crumb topping, if desired. Just keep an eye on it in the oven -- you may need to add up to 15 minutes to the baking time to make sure the cornstarch thickens properly and the blueberries are bubbling in the center. The topping can also be made in advance and stored in the freezer.