Blueberry Cobbler Crumble


I’m so in love with our new Blueberry Cobbler Crumble I could cry. It’s easy, beautiful, and tastes oh-so-delicious. This is dessert you simply have to experience for yourself. This blueberry cobbler is a fun twist on traditional cobbler. A buttery and flaky crust sits on top of a delicious blueberry filling that sits under a crumb topping. Great for breakfast, dessert or even an afternoon snack!


Meet Blueberry Cobbler, our newest offering for the season. A sweet and buttery cobbler topping resembling a cinnamon-sugar biscuit is placed on top of ripe, luscious blueberries with a dash of fresh lemon.

Overhead image of the Blueberry Cobbler in a bowl

Blueberry Cobbler

During the summer, we frequently make this blueberry crisp or blueberry angel food cake, but this year I wanted to try something new and prepare Blueberry Cobbler for the family to enjoy.

How To Make Blueberry Cobbler

A rich, lemon-blueberry filling and a sweet, cinnamon-spiced cookie crumble topping are the foundation of this cobbler. Dessert doesn’t get much better than this if you serve some excellent vanilla bean ice cream on top of this warm fruit cobbler!

Process shots-- images of the blueberries being added to a bowl along with sugars, cornstarch, lemon, and cinnamon; mixing it all together and adding to a baking dish

Blueberry Cobbler Filling Tips

  • For optimal results, use freshly picked, ripe blueberries. The cobbler will taste better the tastier the blueberries are!
  • Blueberries that are ripe are plump and have a deep blue hue. An unripe blueberry will probably be tart if it has a tinge of color or is too hard. Blueberries that are white or green are not yet ripe.
  • Stir slowly while you combine the filling components to prevent the blueberries from disintegrating.
  • Allowing the cobbler to cool completely and eventually thicken should take 20 to 30 minutes.
  • Dry blueberries completely before preparing the cobbler. The cobbler becomes too juicy and doesn’t thicken as nicely if the blueberries are even slightly damp.


For the ultimate dessert, serve this Blueberry Cobbler with some vanilla bean ice cream or fresh whipped cream 

Process shots of Blueberry Cobbler-- images of the crumble topping being made

Blueberry Cobbler Topping Tips

  • Use only cool butter. White sugar will melt when butter is heated, resulting in an oily cookie topping. Although it has been melted for texture purposes, it needs to cool slightly before being used to make cookies.
  • If more flour is required, add it. On top of the blueberries, the cookie topping mixture should crumble gently. Add a little (2–3 tablespoons) more flour if it’s too wet or gooey. Just until a thick dough or crumble forms, gradually add flour. The topping won’t taste as sweet as it should if there is too much flour in it.
  • Avoid pressing the crumble into the berries. The crumble won’t become as crispy as we want it to through this.


Process shots-- images of the Blueberry Cobbler with the cinnamon sugar topping added.

Making Blueberry Cobbler Ahead Of Time

You can prepare this Blueberry Cobbler ahead of time — up to a day in advance. Here are the directions:

  • Prepare the topping and keep it in the refrigerator for up to a day in an airtight container. (Before crumbling the topping over the blueberries, let it sit at room temperature for 20–30 minutes.)
  • The ingredients for the filling should be combined, with the exception of the blueberries, and stored in the refrigerator for up to a day in an airtight container.
  • Blueberries should be weighed, carefully washed, and dried before being placed in an airtight container.
  • It only requires a few minutes to put together everything that has been prepared beforehand but stored separately. Blueberries should be mixed with the filling ingredients before being transferred to a 913-inch pan. For ten minutes, bake. Then, proceed with the rest of the baking instructions after adding the crumble topping. Note: When baking with refrigerated ingredients, it could take an additional 5 to 10 minutes.

Best-Ever Blueberry Crisp

Our go-to potluck dessert all year round is a delicious fruit crisp. It’s quick, simple, and SO tasty to make, plus it only needs a few ingredients. We particularly appreciate the variety, which ranges from peach to cran-apple.

We always make a fresh berry-filled version, like this one that is packed with delicious blueberries, now that the weather is warming up and berries are in season. This dish is great for summertime cooking with kids because it is very forgiving.

If you don’t like almonds, you can omit them or substitute your preferred nut, such as walnuts or pecans. Serving vanilla ice cream is a must! If you have any leftovers, you may keep them covered at room temperature for up to 2 days or in the refrigerator for up to 6 days. If you choose to freeze it, an airtight container should keep it fresh for up to five months.






4 1/2 c. 


1/2 c. 

granulated sugar

1 1/2 tbsp. 


1 tbsp. 

lemon juice

1 1/2 tsp. 

lemon zest

Vanilla ice cream, for serving


1/2 c. 

all-purpose flour

1/2 c. 

rolled oats

1/2 c. 

sliced almonds

1/2 c. 

packed brown sugar

1/2 tsp. 

kosher salt

1/2 tsp. 

ground cinnamon

1/2 tsp. 

ground ginger (optional)

6 tbsp. 

melted butter


  1. Produce filling: Set the oven to 375 degrees. Toss blueberries with sugar, cornstarch, lemon juice, and lemon zest in a 10″ ovenproof skillet or square baking dish.
  2. To make the topping, combine the flour, oats, almonds, brown sugar, salt, cinnamon, and ginger, if using, in a large bowl. Melted butter should be incorporated into the flour mixture with a fork or your hands until pea-sized clumps form.
  3. Sprinkle topping over the blueberry mixture, then bake for 40 to 45 minutes, or until the berries are bubbling and the topping is brown.

Blueberry Crisp

Your sweet taste will be satisfied by this simple blueberry crisp recipe! A crunchy oat topping is added to the berry mixture, which is then cooked until it is hot and bubbling. It’s a delectable fruit-filled dessert that your loved ones and friends will like!

Spoon serving blueberry crisp from a baking dish

Simple ingredients

How may ripe berries be turned into a tasty dessert the best? Create a simple and quick blueberry crisp! It takes just one hour to make this easy dessert, which can be shared (if you’d like). All you need to make the topping are rolled oats, flour, sugar, butter, and spices, so it’s the ideal pantry raid. I’m done now!

Even while blueberries are great on their own, baking makes them even more luscious. The juices mingle with the remaining ingredients to form a jammy filling that has thickened. This dish is made even more interesting by including a layer of buttery, crispy crumbles. Add some smooth whipped cream or vanilla ice cream on top, then let it to melt over the heated fruit.

Ingredients to help the berry flavors pop!

Although blueberries already have a mild sweetness, baking the crisp with granulated sugar, cinnamon, a dash of salt, lemon zest, and lemon juice enhances the flavor. These components add to the natural sweetness of the fructose crystals while also bringing a slight acidity to the filling to give it more depth.

The key to a thickened blueberry filling

To make the blueberries jammy and scoopable, combine fresh blueberries with a thickener, such as flour. When the blueberries are cooked, they burst open, and the flour will absorb the juices. The starches in the flour will thicken the fruit water produced when the dessert bakes. A spoon can be easily coated by the resulting delicious substance.

In the filling, large chunks of fruit suspended in a deliciously sweetened syrup will resemble a compote. The blueberries also contain natural pectin. As the filling cools down a little, it helps the mixture gel together more when combined with the sugar and lemon juice.

Add a crunchy topping

This dessert’s crumble topping, which is akin to an oatmeal cookie, is what makes it so immensely addicting. This is how I make my apple crisp and other fruit bakes. The topping has a slight crunch from the old-fashioned rolled oats, which also help the mixture keep its shape better. I always make the base with the same proportions of oats and flour. The flour’s finely ground particles aid in binding and harden when cooked.

In addition to adding flavor and color, brown sugar also becomes more crispy in the oven. Salt, ground cinnamon, nutmeg, and ginger transform the tasteless oat mixture into something pleasant and calming. Add the butter once the dried ingredients are combined. Butter chunks that have been chilled keep the crumbles together and provide the distinctive snap.

Baking the blueberry crisp

In a baking dish, the blueberry filling is uniformly distributed. I use an 8 by 8 inch square pan, but a pie dish or six 8 ounce ramekins work great for individual servings. Ensure that the oven is preheated to 375°F (191°C). This guarantees that the topping will be golden brown and that the filling will become hot enough to soften the fruit and thicken the thin fluids.

Before serving, I like to wait at least 10 minutes. This allows the sauce covering the hot berries to gently cool and thicken more.

How to make a blueberry crisp using frozen fruit

In this recipe, frozen blueberries can be used in place of the fresh fruit, if preferred. Just how long it bakes for doesn’t need to change; not how the filling is made. It will take a little longer to melt, simmer, and thicken the filling because the fruit is hardened.

Check to see whether the blueberries are popping along the sides and the liquid has thickened after 35 minutes of baking. Continue baking in 5-minute intervals if it’s not heated enough. If you see that the crisp is growing too dark on top during the prolonged baking time, be sure to loosely cover it with foil.

Extra topping ideas

  • Whipped Cream
  • Caramel Sauce
  • Chopped Nuts like almonds or pecans
  • Vanilla Ice Cream
Ice cream and fruit crisp in a bowl

Vary the crisp topping cluster sizes for more texture

Break the oat mixture into various sizes after combining it. Some were the size of a pea, while others were the size of kidney beans. This will result in a more intriguing flavor after baking. Additionally, larger portions retain their shape and become less soggy. The dough should be chilled for about 10 minutes in the refrigerator to firm up the fat and make it easier to handle.

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