Blueberry Walnut Crumble
User Reviews
5
Blueberry Walnut Crumble
Description
Blueberry Walnut Crumble features a filling of blueberries mixed with lemon juice, lemon zest, cornstarch, coconut sugar, and vanilla extract. This blend thickens to a tangy-sweet fruit base as it bakes. The topping combines flour, cinnamon, sugar, cold butter, oats, and chopped walnuts, creating a crisp, nutty layer that contrasts the soft berries underneath. Baking the topping until golden enhances its texture and flavor.
The crumble is baked in an 8x8-inch dish at 350°F for about 45 minutes until the filling is bubbly and the topping is browned. Allowing it to cool slightly lets the filling thicken further before serving. It pairs well with scoops of ice cream or whipped cream for a comforting dessert and can be enjoyed cold or warm.
This dish can be assembled ahead of time and refrigerated until baking, which adds convenience for hosting or meal prep. Leftovers keep well and make a flavorful breakfast option topped with Greek yogurt.
Ingredients
Blueberry Filling:
- 6 cups blueberries fresh or frozen, 36 oz
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons cornstarch
- ⅓ cup coconut sugar or light brown sugar
- 1 teaspoon vanilla extract
Crumble Topping:
- ¾ cup flour (I used white whole wheat)
- ⅓ cup coconut sugar or light brown sugar
- ½ teaspoon cinnamon
- 5 tablespoons butter cold unsalted or coconut oil, cut into small pieces
- ½ cup rolled oats
- ¼ cup walnuts chopped
Optional: Ice cream, whipped cream, or Greek yogurt, for serving
Instructions
- Preheat oven to 350°F. Spray an 8x8-inch square baking dish with cooking spray.
- To make the blueberry filling, mix the blueberries, lemon juice, zest, cornstarch, sugar, and vanilla together in a large bowl.
- To make the crumble topping, mix the flour, sugar, and cinnamon together in another large bowl. Cut in the butter with a fork until it’s the size of peas. Stir in the oats and walnuts.
- Pour the blueberry filling into the prepared baking dish and sprinkle the crumble mixture on top, spreading it out evenly. Bake in the oven until blueberries are cooked and bubbling, about 45 minutes. Let cool 15 minutes before serving. Serve alone or with a dollop of ice cream or whipped cream.
Notes
- Prepare the crumble ahead and store it covered in the refrigerator for easy baking later.
- Allow the crumble to cool slightly after baking to help the filling set up for easier serving.
- Serving warm with ice cream or whipped cream enhances the dish, but it can also be enjoyed cold or for breakfast with yogurt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 266kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 84mg | 4% |
| Potassium | 141mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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