About Recipe

No one, and I truly mean no one, can mess this recipe up. It really is that simple. And let’s be honest, everyone should have a great blueberry crumble recipe up their sleeve.

I like to use fresh berries when they are in season, but you can just as well use frozen ones, just make sure that you add a little bit of extra corn starch to soak up the extra fluid.  This blueberry crumble recipe will work with any berries, so why mix things up with strawberries and rhubarb or a combination of peaches and raspberries?

I have said this before but almond paste really takes the crumble to another level. In this recipe I have placed it under the crumble but if you want to get little crunchy almond paste flakes you can top the crumble with it instead. Keep in mind that the almond paste will brown quicker than the rest of the crumble so you need to keep a close eye on it when cooking it this way.

Looking for a more traditional crumble recipe, check out my crunchy apple crumble with cinnamon, oats and almonds or why not try my pistachio and raspberry frangipane tart.


  • Serves6
  • Prep10m
  • Cook20m
  • Difficulty1/10


    Blueberry filling

    600g blueberries

    1 tbsp corn starch (you may need more if you are using frozen blueberries)

    1 tsp sugar

    Crumble topping

    3 ½ dl/1.5 cups flour

    1 ½ dl/0.6 cups white sugar

    100g butter

    1 ½ tsp baking powder

    ½ tsp salt

    50 ml vegetable oil

    1 egg

    1 tsp vanilla essence

    100g marzipan/almond paste, grated


Preheat your oven to 200°C.

Place your blueberries in an ovenproof dish and cover with an even dusting of corn starch and sugar. Give it a good stir and cover with a layer of grated marzipan/almond paste.

To make your topping, mix flour, melted butter, sugar, vegetable oil, vanilla essence, egg, baking powder and salt in a bowl with a spoon or fork until you have a smooth mixture.

Gently spread the crumble mixture on top of your blueberries, try to make sure that all berries are covered.

Place in the middle of the oven for 20 minutes. Once your crumble goes golden, cover it with foil for the rest of the time in the oven.

Serve with a scoop of vanilla ice cream.