Quick & Easy Stovetop Blueberry Crumble

5 from 1 reviews

This is such a fun and easy recipe that perfectly celebrates one of summer’s best fruits: blueberries! Thanks to a quick hack, you can make this blueberry crumble without turning on your oven!



  • 32 ounces fresh blueberries
  • 2 tablespoons cornstarch
  • 1/4 cup to 1/2 cup granulated sugar*
  • 1 tablespoon lemon juice
  • pinch salt


  • Your favorite granola (store-bought is what I used, but use homemade if you have it/prefer!)


  • vanilla ice cream, if desired!


  1. Decide whether you’d like to make individual servings or one big crumble. Grab individual ramekins and/or a pie plate, and set it aside.
  2. In a large sauce pot, add your blueberries, cornstarch, sugar, lemon juice, and salt. Mix to combine, and then place it over medium heat, stirring frequently. 
  3. Cook the mixture until it’s to your desired crumble texture, keeping in mind that it will “firm” a bit more once it starts to cool. Mine took 8ish minutes. I like my mixture jammy yet still chunky. Carefully taste (it’ll be super super hot, so wait a minute and blow on it), and add more sugar if desired.
  4. Carefully transfer your blueberry mixture to your desired serving vessels. Allow to cool slightly at room temperature. 
  5. Top with granola whenever you’re ready to serve. And serve with vanilla ice cream if you know what’s good for ya.


*I made this recipe at the end of July, so my blueberries were super sweet. As such, I only used 1/4 cup of sugar, and when paired with a sweet granola, I found it to be the perfect amount of sweetness. That said, if your blueberries are more tart, or if you like sweeter desserts, taste as you go and adjust accordingly.

Crumble adapted from Cookies & Cups.

Keywords: no oven crumble, easy summer fruit crumble, vegan fruit crumble

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