Blueberry Crumble Recipe

One of my favorite childhood pastimes was visiting my Grandmommy and Granddaddy (Dad’s parents) for a week during the summer. The first stop was always a dollar store. Kat and I were each given a $5 bill and pretty much let loose. The fact that I could walk away with FIVE NEW THINGS was mind blowing. Like…I was RICH. After blowing $5 in 30 minutes, the rest of our days were spent playing on their lake dock, dressing up in Grandmommy’s nightgowns and heels from the 50’s, and picking blueberries. We picked blueberries in their yard like it was going out of style! And I don’t think I’m exaggerating when I say, they sent us home with 20 freezer bags of blueberries every year. Mom’s solution to this motherload blueberry bounty? Freeze them and enjoy blueberry crumble all.year.long! Whenever I saw a bag of blueberries unthawing on the kitchen counter before church on Sunday morning, my day was made.

Blueberry Crumble


:: 3 cups blueberries (fresh or frozen)
:: 6 tablespoons sugar
:: 1/4 teaspoon cinnamon
:: 3/4 cup flour
:: 1/3 cup margarine (room temperature)
:: 6 tablespoons sugar
:: 1/2 teaspoon salt
:: vanilla ice cream

1 | Wash berries and put in buttered square baking dish. (I always spray with a little cooking spray just to be safe.) Sprinkle 6 tablespoons of sugar and cinnamon on top.

2 | In a separate bowl, combine room temperature margarine, 6 tablespoons sugar, and salt. Mix with your fingertips or fork until crumbly. Sprinkle over the blueberry mixture.

3 | Bake 30-40 minutes at 350 degrees. Serve warm with a scoop of vanilla ice cream!


I’m sorry I am just now sharing this with you because it might be one of my favorite desserts of all time! My grandparents have both passed away but every time I make a blueberry crumble it reminds me of them and our summer memories.