Blueberry Crumble Pie has long been one of my favourite desserts. My mom often made this pie for a quick dessert. The balance of flavors and textures is everything you want in a dessert. With blueberry season just around the corner, this is the perfect easy recipe for any weeknight dessert or backyard BBQ!
I know there is some confusion with the differences between a crumble, a crisp and a cobbler and I can definitely see why. The similarities between the three dishes are that they contain a delicious fruit base, baked to a point of delicious bubbling juices rising to the top of the dish.
The difference lies in the type of topping. While all three contain some sort of pastry topping, it’s the cobbler that uses dollops of either biscuit, cake, or cookie dough. Crisps and crumbles use more of a streusel topping, however, the only difference is, crisps typically use oats and crumbles originally did not.
The latter two have become so interchangeable that there definitely is some overlap!
In this easy crumble recipe, not only do I use oats but I add a layer of pie crust at the bottom. This way it stays nice and contained and you can serve it as a slice of pie!
This blueberry crumble recipe is super simple and is the perfect way to use up any extra pie dough you may have in your freezer. If you need a pastry recipe the one used in my tourtière recipe works well.
How to make crumple pie
To start, line a pie tin with rolled out pastry and place in the fridge to chill while you prep the filling and topping for the pie.
Using a medium-sized bowl add the blueberries, cornstarch, sugar, lemon juice, and lemon zest to a bowl. Stir until it’s well combined and berries are coated.
Set the blueberry mixture to the side while you make the crumble topping.
In a small bowl add the brown sugar, flour, oats, cinnamon and mix to combine. Add the room temperature butter and using a fork mix the butter into the dry ingredients until it’s crumbly but will hold together if pressed.
How to Assemble The Crumble Pie
Preheat your oven – do this earlier if your oven takes a while to reach temperature. Remove the prepared pie dough from the fridge add the blueberry mixture into the pie and spread so that it is an even layer.
Sprinkle the crumble topping evenly over the blueberries trying to break it up into large clumps over the surface. That is it now the pie is ready to bake.
Bake until golden brown and bubbly. Remove from the oven and let cool to room temperature before serving. It’s great with vanilla ice cream. I think it’s against the law to use any other flavour 😉
What if I don’t have a pie crust?
Totally fine! This dish is pretty versatile in that as awesome as it is as a pie, it can just as easily be made in the traditional way by omitting the crust if you don’t have any. Just place fruit directly in a greased glass baking dish and follow instructions as listed.
Can I substitute other fruit?
Absolutely! One of the beautiful things about this traditional summertime dessert is you can use any berries that are in season, even a mix of different ones. Think raspberries, strawberries, cherries, and even apples!
Does this blueberry crumble pie need to be refrigerated?
This crumble will last at room temperature for up to 3 days. It is best to be eaten within a day or so. Can be refrigerated loosely covered in plastic wrap for up to 5 days but can be frozen in an airtight container for up to 5 months.
If by chance you have leftovers, it is just as good reheated the next day!
- 1 unbaked pie shell
- 3 tbsp. cornstarch
- 2/3 cups granulated sugar
- 3 1/2 cups blueberries
- 2 tbsp. lemon juice
- zest of one lemon
- 1/3 cup brown sugar
- 1/4 cup flour
- 1/3 cup rolled oats
- 1 tsp cinnamon
- pinch salt
- 1/3 cup room temperature butter
- Preheat oven to 425 and line a pie tin with rolled out pastry, place in the fridge until ready to fill.
- In a bowl mix the blueberries, cornstarch, sugar, lemon juice, and lemon zest until while combined and berries are coated. Set aside.
- In a small bowl mix the brown sugar, flour, rolled oats, cinnamon, and pinch of salt until combined.
- Add the room temperature butter working it into the dry ingredients using a fork, or your hands. It should hold together when pressed but still crumble easily.
- Fill the prepared pie crust with the blueberries smoothing the top to make an even layer.
- Sprinkle the crumb mixture evenly over the top of the blueberries.
- Place the pie into the preheated oven and bake for 20 minutes.
- Turn the oven down to 350 degrees and continue to bake about 45 minutes, or until the crumb is golden brown and the blueberries are bubbling.
- Remove pie from the oven and allow to cool to room temperature so the filling has a chance to set up.