Fruit crumbles are one of the easiest and most satisfying desserts you can make. All the flavor payoff of a pie — none of the fussing around with dough. Low effort, big reward.
This version is a wild blueberry crumble made with frozen wild blueberries, but it adapts easily to fresh blueberries or really any summer fruit you have on hand. It’s the perfect way to use whatever’s in season right now.
I always keep a stash of wild blueberries in the freezer, which makes this one of the quickest things I can pull together on a weeknight. Want to make it even easier? Make a big batch of the crumble topping ahead of time and keep it in the freezer — whenever the craving hits, you’ve got everything you need ready to go.
Fruit crumbles are one of the easiest and most satisfying desserts you can make. All the flavor payoff of a pie — none of the fussing around with dough.
You are gonna love this Blueberry Crumble
Crumbles are one of those desserts I reach for when I want something that feels special without actually having to try that hard. No pie dough, no fuss, no stress — just fruit, a handful of pantry ingredients, and about 10 minutes of hands-on work. The filling comes together in one bowl, the topping in another, and the oven does the rest. It’s the kind of dessert that makes people think you worked a lot harder than you did.
A few things make this version stand out: the wild blueberries, which are smaller and more intensely flavored than regular blueberries, and malted milk powder in the crumble topping, which adds a subtle nutty richness that you can’t quite put your finger on but you will absolutely notice. Both are optional upgrades, but once you try them, it’s hard to go back.
Ingredients You’ll Need
Serves 4
For The Crumble Topping:
- 4 tablespoons salted butter, cold and cut into cubes (if using unsalted butter, add a pinch of salt)
- 4 tablespoons all-purpose flour
- 2 tablespoons granulated white sugar
- 2 tablespoons dark brown sugar (light brown works fine too)
- 2 tablespoons malted milk powder (optional, but highly encouraged — I like the one from King Arthur. It adds a nutty, rich flavor to the crumble topping that is SO good.)
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, but I love adding this to crumble and crisp toppings)
For The Wild Blueberry Filling:
- 4 cups (1.25 lbs) frozen wild blueberries (I love the ones from Wyman’s — fresh blueberries work equally well)
- 2 teaspoons cornstarch
- 2 tablespoons granulated white sugar
- ½ lemon, juiced
- Pinch of salt
How to Make Blueberry Crumble
- Preheat Oven
Preheat oven to 375°F (190°C). - Make The Crumble Topping
To make the topping, combine the butter, flour, white sugar, brown sugar, malted milk powder, vanilla, and almond extract in a bowl. Mix with your fingertips, pressing the ingredients together until you have a shaggy, sandy mixture that is fully combined. Set aside. - Make Blueberry Filling
To make the filling, combine the blueberries, cornstarch, sugar, lemon juice, and salt in a large bowl and mix until fully combined. - Add To Baking Dish
Pour the blueberries into a baking dish and scatter the crumble topping evenly over the top. Place the dish on a baking sheet to catch any drips if the filling bubbles over. - Bake and Serve
Bake for 40 minutes, until the topping is golden brown and the blueberries are bubbling. Remove from the oven and let cool for at least 10 minutes before serving. Best enjoyed warm with cold vanilla ice cream or a big dollop of whipped cream.
More Recipes to Try
Vanilla Panna Cotta with Blueberry Sauce — A creamy vanilla bean panna cotta topped with a simple blueberry sauce and a crunchy almond, oat and malted milk crumble.
Blueberry Pie — If you loved this crumble and want to take on the full pie, this is the one to make next. Classic, jammy, and worth every bit of the extra effort.
All-Butter Pie Crust — The only pie crust recipe you’ll ever need. Flaky, buttery, and easier than you think.
Cherry Crisp – A classic cherry crisp made with fresh cherries and a crunchy almond and oat topping.
Strawberry Balsamic Pavlova — Another stunning fruit dessert that’s much easier than it looks. A crisp meringue base topped with cream and balsamic-macerated strawberries.
Easy Apple Galette — The fall version of the above. Thin-sliced apples, flaky pastry, and a little cinnamon sugar.
Cherry Compote — Spoon this over vanilla ice cream alongside your crumble for a next-level dessert situation.
Blueberry Crumble
Ingredients
Topping
- 4 tablespoons salted butter cold and cut into cubes (if using unsalted butter, add a pinch of salt)
- 4 tablespoons all-purpose flour
- 2 tablespoons granulated white sugar
- 2 tablespoons dark brown sugar light brown works fine too
- 2 tablespoons malted milk powder optional, but highly encouraged
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract optional, but I love adding this to crumble and crisp toppings
Filling
- 4 cups frozen wild blueberries (1.25 lbs), fresh blueberries work equally well
- 2 teaspoons cornstarch
- 2 tablespoons granulated white sugar
- ½ lemon juiced
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C).
- To make the topping, combine the butter, flour, white sugar, brown sugar, malted milk powder, vanilla, and almond extract in a bowl. Mix with your fingertips, pressing the ingredients together until you have a shaggy, sandy mixture that is fully combined. Set aside.
- To make the filling, combine the blueberries, cornstarch, sugar, lemon juice, and salt in a large bowl and mix until fully combined.
- Pour the blueberries into a baking dish and scatter the crumble topping evenly over the top. Place the dish on a baking sheet to catch any drips if the filling bubbles over.
- Bake for 40 minutes, until the topping is golden brown and the blueberries are bubbling. Remove from the oven and let cool for at least 10 minutes before serving. Best enjoyed warm with cold vanilla ice cream or a big dollop of whipped cream.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Want more recipes like this delivered right to your inbox?
Sign-up to the Substack newsletter below:
Subscribe
Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
FAQs
Can I use fresh blueberries instead of frozen?
Absolutely. Fresh blueberries work great here, simply swap them in for the wild blueberries.
What’s the difference between a crumble and a crisp?
A crumble topping is made with just butter, flour, and sugar — no oats. A crisp includes oats, which gives it a slightly chewier, crunchier texture. This recipe is a crumble, but if you prefer a crisp, add in a small handful of rolled oats like in my Cherry Crisp recipe.
Can I make this ahead of time?
Yes, you have a few options. You can make the crumble topping up to a week ahead and store it in the fridge, or freeze it for up to 3 months. You can also bake the whole crumble a day ahead — then reheat it in a 350°F oven for about 15 minutes before serving. It won’t be quite as crispy on top but it’ll still be delicious.
Can I use other fruit?
Definitely! This recipe works with almost any summer fruit — peaches, nectarines, raspberries, plums, blackberries, cherries, or a mix. Stone fruits you’ll want to pit and slice; berries can go in as-is. If your fruit is already super sweet, reduce the sugar in the filling slightly. If it’s more tart, follow the recipe as written.
Do I have to use malted milk powder?
No — it’s totally optional. The crumble will still be delicious without it. But if you can get your hands on some, it’s worth it. It adds a subtle toasty, nutty depth to the topping that’s so good.
How do I store leftovers?
Cover the baking dish and store at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in the oven at a very low temp. The topping will soften as it sits — a few minutes in the oven will help crisp it back up a bit.
Can I freeze the baked crumble?
Yes. Let it cool completely, then cover tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through and the top is crispy again, about 20 minutes.
