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Blueberry Crumble Cheesecake Bars

Blueberry Crumble Pie

A classic homemade blueberry pie topped with a buttery cinnamon crumble and served warm with a scoop of vanilla ice cream. The perfect balance of sweet blueberries, flaky crust, and crisp streusel topping.

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Prep Time 25 minutes
Cook Time 55 minutes
2 hours
Total Time 3 hours 20 minutes
Servings: 8 people
Course: Dessert, Goûter
Cuisine: Américaine
Calories: 422
Ingredients Equipment Method Notes

Ingredients
  

  • Pie Crust
  • 1 unbaked 9-inch pie crust homemade or store-bought
  • Blueberry Filling
  • 6 cups fresh blueberries
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Crumble Topping
  • ¾ cup all-purpose flour
  • ½ cup old-fashioned rolled oats
  • ½ cup brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter cubed
  • For Serving Optional
  • Vanilla ice cream
  • Fresh blueberries
  • Powdered sugar

Equipment

  • 9-inch pie dish
  • Large mixing bowl
  • Medium mixing bowl
  • Measuring cups and spoons
  • Pastry cutter or fork
  • Baking sheet
  • Aluminum foil
  • Cooling rack

Method
 

  1. Step 1 – Prepare the Oven (Preheat oven to 375°F (190°C)
  2. Place a baking sheet on the lower rack to catch any drips.
  3. Step 2 – Make the Filling
    A slice of fresh blueberry crumble pie with a juicy purple filling
  4. In a large bowl, combine:
  5. Blueberries
  6. Granulated sugar
  7. Brown sugar
  8. Cornstarch
  9. Lemon juice
  10. Lemon zest
  11. Vanilla extract
  12. Cinnamon
  13. Salt
  14. Toss gently until blueberries are evenly coated.
  15. Step 3 – Prepare the Pie
    Pouring the glossy blueberry filling
  16. Fit the pie crust into a 9-inch pie dish.
  17. Pour the blueberry filling into the crust.
  18. Spread evenly.
  19. Step 4 – Make the Crumble
    Using a pastry cutter to mix cold butter cubes
  20. In a medium bowl, mix:
  21. Flour
  22. Oats
  23. Brown sugar
  24. Cinnamon
  25. Salt
    Hands sprinkling the buttery oat crumble topping evenly over the blueberry pie filling
  26. Cut in cold butter using a pastry cutter or fork until coarse crumbs form.
  27. Sprinkle crumble evenly over the blueberry filling.
  28. Step 5 – Bake
    Blueberry crumble pie baking in the oven with bubbling fruit filling and a golden-brown crust
  29. Bake for 20 minutes at 375°F (190°C).
  30. Reduce oven temperature to 350°F (175°C).
  31. Continue baking for 30–35 minutes, or until:
  32. Filling is bubbling,
  33. Topping is golden brown.
  34. If crust edges brown too quickly, cover them with foil.
  35. Step 6 – Cool
  36. Remove pie from oven.
  37. Allow to cool for at least 2 hours before slicing so the filling sets properly.
  38. Step 7 – Serve
    A freshly baked blueberry crumble pie on a cooling rack with a served slice topped with vanilla ice cream
  39. Slice into 8 portions.
  40. Serve warm or at room temperature.
  41. Top with a scoop of vanilla ice cream for the ultimate dessert experience.

Notes

  • Fresh blueberries provide the best flavor, but frozen blueberries can be used without thawing.
  • Add an extra tablespoon of cornstarch if using frozen berries.
  • Store covered in the refrigerator for up to 4 days.
  • Reheat individual slices in the microwave for 20–30 seconds before serving.
  • This pie can be baked one day in advance for holidays and gatherings.