Brown Sugar & Oat Blueberry Crumble
This blueberry crumble is all about that balance. Soft, jammy berries that break down just enough to feel rich and spoonable. A little lemon to keep things bright. And a topping that does exactly what it should—buttery, golden, and just crisp enough to give way with every bite.
Sweeten the Deal pulls everything together here, adding warmth and depth to both the filling and the crumble without overcomplicating anything.
It’s the kind of dessert you throw together without overthinking—and somehow it still feels like something you meant to make.
Best served warm. Preferably with something cold melting into it.
Why You'll Love It
Simple ingredients: Nothing complicated, nothing unnecessary
Perfect texture contrast: Jammy filling + crisp topping
Balanced sweetness: Brightened with lemon
One blend does the work: Sweeten the Deal adds warmth and depth
Weeknight dessert energy: Easy enough to make anytime
Ingredients
Blueberry Filling
- 2 cups blueberries
- 2 tablespoons lemon juice
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
1 teaspoons Sweeten the Deal
Crumble Topping
- 1/2 cup brown sugar
- 3/4 cup oats
- 1/2 cup flour
- 1/2 cup butter
2 teaspoons Sweeten the Deal
Considerations
Fresh vs frozen blueberries: Both work. If using frozen, don’t thaw—just add an extra 1/2 tablespoon of cornstarch.
Don’t skip the lemon: It balances the sweetness and keeps the filling from feeling flat.
Butter texture matters: Cold butter = better crumble. Soft butter will make it too dense.
Watch the topping: If it browns too quickly, loosely cover with foil toward the end.
Resting time: It thickens as it cools—cut too early and it’ll be more saucy than set.
Serving Suggestions
Warm with vanilla ice cream (the move)
With whipped cream for something lighter
Straight from the dish with a spoon
Alongside coffee for a casual dessert moment
For breakfast the next day (no judgment)
Variations
Mixed Berry Crumble: Swap in raspberries, blackberries, or strawberries.
Extra Crunch: Add chopped pecans or walnuts to the topping.
Citrus Twist: Add lemon zest or even a bit of orange zest to the filling.
Gluten-Free Option: Use a 1:1 gluten-free flour and certified GF oats.
Instructions
Step One: Preheat your oven to 375 degrees. Rinse your blueberries In a bowl, to make the blueberry filling combine 2 cups blueberries, 2 tablespoons lemon juice, 1/4 cup sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla, and 1 teaspoons Sweeten the Deal. Stir until all of the blueberries are evenly coated. Set aside.
Step Two: To make the crumble topping, in a separate bowl combine 1/2 cup brown sugar, 3/4 cup oats, 1/2 cup flour, 1/2 cup cold, cubed butter, and 2 teaspoons Sweeten the Deal. Using a pastry cut the butter into the dry ingredients. The crumble should be shaggy, fully incorporated, and the butter should be in pieces a little smaller than a pea. Once the crumble is made, place it in the refrigerator for about 30 minutes to let the butter harden.
Step Three: After 30 minutes, prepare your individual crumbles! Place 4 ramekins on a baking sheet. Evenly distribute the blueberry mixture into the 4 ramekins. Then, place as much of the crumble topping as you’d like, on each of the ramekins. Place directly in the oven dow 20-25 minutes. You’ll know they’re done when you can smell the brown sugar, and the blueberries are bursting at the sides.
Step Four: Serve with a scoop of vanilla ice cream! Enjoy!
