Blueberry Crumble Sundae

This easy Blueberry Crumble Sundae is the perfect mix of warm, juicy berries and cool, creamy ice cream—finished with a buttery oat-pecan crumble. It’s a quick, crowd-pleasing dessert that uses simple ingredients you probably already have. Customize it with your favorite ice cream flavor or swap in frozen berries for convenience.

Recipe Ingredients

Blueberry Sauce:

• 1 pint blueberries
• 1 cup granulated sugar
• 1 tablespoon cornstarch

Crumble Topping:

• 1 cup all-purpose flour
• 1/3 cup rolled oats
• 1/4 cup chopped pecans
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• Pinch of kosher salt
• 6 tablespoons cold salted butter, cut into small pieces
• 1/4 cup heavy cream
• 2 large egg yolks

Sundaes:

• 1 quart black raspberry ice cream
• Whipped cream, for topping (canned)

How To Make Blueberry Crumble Sundae

1. Make the blueberry sauce: Combine blueberries, sugar, and ½ cup (120ml) water in a saucepan over medium heat. Bring to a gentle boil and simmer for about 5 minutes, until the berries begin to burst.
2. Thicken the sauce: In a small bowl, mix the cornstarch with 1 tablespoon cold water to make a slurry. Whisk this into the berry mixture and return to a boil, stirring until thickened. Gently mash some of the berries with a spoon or whisk for a jammy texture. Pour into a container, let cool, then refrigerate for at least 2 hours until chilled.
3. Preheat the oven: Set your oven to 180°C / 350°F while you prepare the crumble topping.
4. Make the crumble mixture: In a food processor, combine flour, oats, pecans, sugars, and a pinch of salt. Pulse to combine. Add the cold butter cubes and pulse again until the mixture resembles coarse crumbs.
5. Add cream and egg yolks: Pour in the cream and add the egg yolks. Pulse just a few more times until the dough starts to come together—don’t overmix.
6. Shape and bake the crumble: Press the mixture into an 8×10-inch (20x25cm) rectangle on a baking sheet lined with parchment paper. Bake for 18–20 minutes, or until the edges are golden brown and crisp.
7. Cool and crumble: Let the baked mixture cool completely on the tray (at least 15 minutes), then break it apart into crumbles with your hands or a spoon.
8. Assemble the sundaes: In tall glasses or dessert bowls, layer generous scoops of ice cream with spoonfuls of the chilled blueberry sauce.
9. Top and serve: Finish with a swirl of whipped cream and a hearty sprinkle of crumble topping. Serve immediately.

Recipe Tips

• Use cold butter for the crumble: This helps the topping stay crumbly and crisp after baking. Soft or melted butter will make it greasy and flat.
• Don’t overmix the crumble dough: Just pulse until it comes together. Overmixing can make the topping dense instead of crumbly.
• Chill the blueberry sauce fully: Letting it cool in the fridge makes it thicker and helps it layer better with the ice cream.
• Bake the crumble flat, not in clumps: Spreading it out as one sheet and crumbling it after baking gives you crispier, more even pieces.
• Use ripe or frozen blueberries: Both work well, but frozen berries may need a minute or two longer to cook down and burst.

How To Store Leftovers?

First, let the leftover Blueberry Crumble Sundae come to room temperature. Store the sauce and crumble separately in airtight containers—keep the sauce in the fridge for up to 4 days and the crumble at room temperature or in the fridge to keep it crisp.

Nutrition Facts

• Calories: 723
• Total Fat: 36.5g
• Saturated Fat: 20.2g
• Cholesterol: 163mg
• Sodium: 179mg
• Potassium: 265mg
• Total Carbohydrate: 95.5g
• Dietary Fiber: 2.9g
• Sugars: 70g
• Protein: 7.9g

Check out More Recipes:

• Blueberry Corn Muffins With Vanilla Butter
• Blueberry Coffee Cake
• Blueberry Cobbler Recipe
• Blood Orange Rosemary Pound Cake