Blueberry Crumble for Small Batches

Created on February 7th, 2026 at 07:09 pm

A Warm, Oven-Baked Dessert When You Do Not Need a Full Pan

This blueberry crumble is designed for times when a full-size dessert feels unnecessary. Instead of baking a large dish meant for a crowd, this recipe makes a smaller portion that still delivers the same baked fruit texture and crumb topping people expect from a classic crumble.

Fresh blueberries form the base of the dessert. As they bake, they soften and release their juices, creating a thickened fruit layer without complicated steps. The topping is mixed by hand and sprinkled directly over the fruit, forming a lightly crisp surface that contrasts with the soft filling underneath.

This recipe is useful for smaller households, quiet evenings, or when you want a warm dessert without planning for leftovers. It also works well when blueberries are available in smaller quantities and you want to use them while they are fresh.

Time Breakdown

• Prep time: 15 minutes
• Bake time: 30 to 35 minutes
• Cooling time: 15 minutes
• Total time: about 1 hour 5 minutes

Ingredients

Blueberry filling

• 2 cups fresh blueberries
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 1/4 teaspoon vanilla extract

Crumble topping

• 1/3 cup all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 3 tablespoons cold unsalted butter, cut into small pieces

Kitchen Tools

• Small baking dish (about 6×6 inches or similar size)
• Mixing bowls
• Fork or pastry cutter
• Measuring cups and spoons
• Baking sheet (to catch drips)

Step by Step Instructions

Step 1: Heat the oven and prepare the baking dish

Preheat the oven to 375°F. Place a rack in the center of the oven so the crumble bakes evenly. Lightly grease a small baking dish to prevent sticking. Set the dish on a baking sheet to catch any bubbling juices during baking.

Step 2: Prepare the blueberry filling

Place the fresh blueberries in a mixing bowl. Add the granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir gently until the blueberries are evenly coated. The cornstarch will thicken the juices as the fruit bakes, preventing a watery filling.

Transfer the blueberry mixture to the prepared baking dish and spread it into an even layer.

Step 3: Mix the crumble topping

In a separate bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt. Stir until evenly mixed. Add the cold butter pieces to the bowl.

Use a fork or pastry cutter to work the butter into the dry ingredients. Continue until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pieces create texture in the topping as it bakes.

Step 4: Top the blueberries evenly

Sprinkle the crumble topping evenly over the blueberry filling. Do not press the topping down. Leaving it loose allows air to circulate and helps the topping bake evenly and lightly crisp.

Make sure the fruit is mostly covered, but small gaps are fine and allow the blueberries to bubble through.

Step 5: Bake until bubbly and lightly golden

Bake the crumble for 30 to 35 minutes. The filling should be visibly bubbling around the edges, and the topping should look lightly golden. If the topping browns too quickly, loosely cover the dish with foil for the last few minutes.

The bubbling is an important sign that the filling has thickened properly.

Step 6: Cool briefly before serving

Remove the crumble from the oven and place it on a cooling rack. Let it cool for at least 15 minutes before serving. This cooling time allows the fruit juices to settle and thicken further, making the dessert easier to spoon.

Serve warm or at room temperature.

Pro Tips

• Use cold butter to create a crumbly topping
• Do not skip cornstarch, as it helps thicken the filling
• Let the crumble cool slightly so the filling sets
• Place the dish on a baking sheet to prevent oven mess

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream
• Add a spoonful of plain yogurt for a lighter option
• Enjoy on its own as a simple baked dessert
• Serve directly from the baking dish for a casual presentation

Ingredient Swaps That Still Bake Well

You can replace part of the blueberries with raspberries or blackberries if needed, keeping the total fruit amount the same. Rolled oats can be omitted from the topping if you prefer a finer crumb, replacing them with an equal amount of flour. Lemon juice can be replaced with orange juice for a softer citrus note.

Nutrition Information (per serving)

Nutrient	Amount
Calories	280 kcal
Carbohydrates	42 g
Protein	3 g
Fat	11 g
Saturated Fat	6 g
Fiber	4 g
Sugar	22 g
Sodium	160 mg
Potassium	180 mg
Calcium	40 mg
Iron	1.4 mg
Vitamin C	8 mg

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

FAQ

Can I use frozen blueberries for this crumble?

Yes. Use frozen blueberries without thawing. Expect a slightly longer bake time and more bubbling juices.

What size dish works best for a small batch crumble?

A 6×6-inch baking dish or a similar small oven-safe dish works well. The fruit layer should be thick enough to bubble properly.

How do I store leftovers?

Cover the dish and store in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Can I make this crumble ahead of time?

Yes. You can assemble the crumble and refrigerate it unbaked for up to 12 hours. Bake when ready to serve.

Why is my crumble topping too soft?

The topping may need a few more minutes in the oven or slightly more butter incorporated as small pieces to create texture.