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–+ servings
Angled photo of blueberry crisp in a square baking dish with holiday decorations.
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5 from 5 votes

Blueberry Walnut Crumble

This delicious Blueberry Walnut Crumble is made with sweet blueberries and topped with a crumbly, streusel topping- it’s the perfect holiday dessert!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 8
Calories: 266kcal
Author: Dr. Sonali Ruder

Equipment

Ingredients

Blueberry Filling:

  • 6 cups (36 oz) fresh or frozen blueberries
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 2 tablespoons cornstarch
  • ⅓ cup coconut sugar or light brown sugar
  • 1 teaspoon vanilla extract

Crumble Topping:

  • ¾ cup flour (I used white whole wheat)
  • ⅓ cup coconut sugar or light brown sugar
  • ½ teaspoon cinnamon
  • 5 tablespoons cold unsalted butter or coconut oil, cut into small pieces
  • ½ cup rolled oats
  • ¼ cup chopped walnuts

Optional: Ice cream, whipped cream, or Greek yogurt, for serving

    US Customary - Metric

    Instructions

    • Preheat oven to 350°F. Spray an 8x8-inch square baking dish with cooking spray.
    • To make the blueberry filling, mix the blueberries, lemon juice, zest, cornstarch, sugar, and vanilla together in a large bowl.
    • To make the crumble topping, mix the flour, sugar, and cinnamon together in another large bowl. Cut in the butter with a fork until it’s the size of peas. Stir in the oats and walnuts.
    • Pour the blueberry filling into the prepared baking dish and sprinkle the crumble mixture on top, spreading it out evenly. Bake in the oven until blueberries are cooked and bubbling, about 45 minutes. Let cool 15 minutes before serving. Serve alone or with a dollop of ice cream or whipped cream.

    Notes

    • You can assemble this blueberry walnut crumble in advance, cover it, and refrigerate. Then, when you're ready to enjoy it, pop it into the oven.
    • Try to resist diving into it as soon as it gets out of the oven. It's best to let the crumble cool a little before serving so that the filling thickens slightly.
    • I love to serve this dish warm with a scoop of ice cream on top (although I do admit to eating it cold, straight from the fridge)! Leftovers are also terrific the next morning for breakfast with a dollop of Greek yogurt on top.

    Nutrition

    Serving: 1 serving | Calories: 266kcal | Carbohydrates: 43g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 84mg | Potassium: 141mg | Fiber: 4g | Sugar: 20g | Vitamin A: 280IU | Vitamin C: 13mg | Calcium: 19mg | Iron: 1mg