Blueberry Oat Crumble Breakfast Pie - This blueberry oat crumble breakfast pie bakes into jammy, bursting berries under a golden, crisp oat topping with buttery, tender crumbs. The filling is thick and glossy, balancing bright blueberry sweetness with a small hit of lemon so it tastes fresh rather than heavy. The crumble turns lightly crunchy at the edges while staying soft in the center, giving you a cozy texture contrast that feels satisfying with coffee or tea. It is simple to prep and holds well, making it practical for make-ahead breakfasts and easy weekday slices.

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Blueberry Oat Crumble Breakfast Pie - This recipe works because it builds structure in two places: the berry filling and the crumble topping. Blueberries release a lot of juice as they heat, and without thickening, that juice can stay thin and leak into the crust area, turning the bake watery. After testing different binders and bake times, I found that tossing the berries with cornstarch and a small amount of sugar, then baking until you see slow, thick bubbles around the edges, produces a filling that sets into clean slices. Lemon juice is not just for flavor; it keeps the fruit taste lively and prevents the sweetness from feeling flat. For the topping, oats add a naturally hearty chew, while flour stabilizes the crumble so it bakes crisp instead of sandy. Melted butter is the simplest way to bind the topping, but the key is mixing until you see clumps of different sizes; those clumps bake into crunchy peaks with tender pockets in between. This shows how basic ingredients create something special when you pay attention to cues instead of overcomplicating the method. The method is straightforward but delivers professional results because you are aiming for a specific look: berries that look glossy and thick, a topping that turns golden with toasted edges, and a center that no longer ripples when you gently shake the pan. This aligns with my focus on technique over complexity—use cornstarch for predictable thickening, bake until proper bubbling, and rest long enough for the slice to set. If you cut too early, the filling will seem runny even when it is not; resting lets the starch finish gelling so every slice holds together with a jammy center and crisp crumble.

Dietary Notes

✓ Make-Ahead Breakfast
✓ One-Bowl Crumble
✓ Naturally Fruity
✓ Freezer-Friendly Slices

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Why You'll Love This

Jammy, Set Filling: Cornstarch and proper bubbling create slices that hold their shape.
Crisp Oat Topping: Mixed clumps bake into crunchy peaks with tender pockets.
Bright, Balanced Flavor: Lemon keeps blueberries tasting fresh and not heavy.
Easy Weekday Prep: Simple mixing and reliable bake cues guarantee consistent results.

Blueberry Oat Crumble Breakfast Pie

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 20min

❄️ Cool Time: 60

🔥 Cook Time: 45min

🥨 Yield: 8

🍞 Method: Baking

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

4 cups blueberries
1/3 cup granulated sugar
1 tbsp lemon juice
2 tbsp cornstarch
1/2 tsp fine sea salt
1 tsp ground cinnamon
1 1/4 cups all-purpose flour
1 cup rolled oats
3/4 cup light brown sugar, packed
3/4 cup (170 g) unsalted butter, melted and cooled slightly

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✏️

blueberries Use ripe berries for the best natural sweetness and color. If using frozen berries, keep them frozen so they do not release extra juice early, which can lead to watery filling.
granulated sugar Sugar draws juice from the berries and helps the filling turn glossy as it bakes. Keep it moderate so the flavor stays bright and breakfast-friendly rather than dessert-sweet.
lemon juice Lemon juice adds a clean acidic lift that keeps the blueberry flavor vivid. It also supports a more balanced sweetness so the filling does not taste heavy.
cornstarch Cornstarch thickens the berry juices into a jammy, set texture that slices cleanly after resting. Mix thoroughly so there are no dry pockets that can create gummy spots.
fine sea salt A small amount of salt balances sweetness and makes the berry flavor taste more defined. It also keeps the crumble from tasting flat once baked.
ground cinnamon Cinnamon adds gentle warmth that pairs naturally with berries without overpowering. Use fresh cinnamon so the aroma stays clear and cozy.
all-purpose flour Flour stabilizes the crumble so it bakes crisp instead of sandy. Mixing it well with oats and sugar guarantees even browning and a tender crumb between crunchy peaks.
rolled oats Rolled oats add hearty chew and texture that makes this feel like a true breakfast bake. Avoid instant oats, which can turn powdery and reduce the crisp crumble effect.
light brown sugar, packed Brown sugar brings caramel notes and helps the topping caramelize into golden edges. Pack it consistently so results are repeatable and the crumble stays cohesive.
unsalted butter, melted and cooled slightly Melted butter binds the crumble into clumps, creating crisp peaks and tender pockets. Let it cool slightly so it mixes evenly and does not melt the sugar into a paste.

list_alt Instructions

1

Step 1: Preheat the oven to 375°F and lightly butter a 9-inch pie dish - preheating guarantees the filling thickens properly and the crumble browns evenly.
2

Step 2: Toss blueberries with granulated sugar, lemon juice, cornstarch, and salt until the berries look evenly coated - coating before baking creates predictable thickening and a glossy, jammy texture.
3

Step 3: Pour the blueberry mixture into the prepared dish and spread into an even layer - an even layer helps the filling bubble and set uniformly.
4

Step 4: In a bowl, mix flour, oats, brown sugar, cinnamon, and salt until combined - dry mixing distributes oats and spice so the crumble tastes balanced.
5

Step 5: Pour in melted butter and stir until you see clumps of different sizes and no dry flour remains - varied clumps bake into crisp peaks and tender pockets.
6

Step 6: Sprinkle the crumble evenly over the berries, pressing very lightly so it adheres without compacting - light pressure helps crisping without creating a dense topping.
7

Step 7: Bake 40 to 45 minutes until the edges bubble slowly and thickly and the topping is golden with toasted spots - thick bubbling is the cue that the cornstarch has gelled and the filling will set.
8

Step 8: Cool for at least 60 minutes until the center no longer looks loose when gently shaken - resting lets the filling finish setting so slices hold their shape.

Nutrition Facts

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Calories 420

Protein 5g

Carbs 62g

Fiber 6g

Sugar 34g

Fat 18g

Sodium 230mg

Potassium N/A

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Serving Suggestions

Serve slices slightly warm or at room temperature so the crumble stays crisp and the blueberry filling tastes bright. For a breakfast plate, add a spoon of Greek yogurt or a drizzle of warm milk for creamy contrast, and finish with a few fresh berries on the side if you have them. This pairs well with coffee, black tea, or a simple latte, and it also works as a lighter dessert with a small scoop of vanilla yogurt. For best texture, let the bake rest fully before slicing, then rewarm individual pieces briefly so the center turns jammy again without melting the crumble.

How to Store?

Cool completely, then cover and refrigerate for up to 5 days; chilling helps the filling set even more firmly for clean slices. Reheat individual slices in a 325°F oven for 8 to 10 minutes until warmed through, which restores the crumble crispness better than microwaving. Freeze slices for up to 2 months by chilling first, freezing on a tray until firm, then wrapping tightly; thaw overnight in the refrigerator and rewarm gently. For make-ahead breakfasts, bake the pie the night before, cool, refrigerate, and rewarm slices as needed so mornings stay easy without sacrificing texture.

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