Healthy Blueberry Crumble
User Reviews
4.4
Healthy Blueberry Crumble
Description
This blueberry crumble highlights wild blueberries placed in a greased baking dish with vanilla extract, covered by a hearty topping of rolled oats, pecans, almond flour, maple syrup, melted coconut oil, cinnamon, and sea salt. The topping bakes to a golden brown, crisp finish as the blueberries soften and release their juices, creating a rustic, juicy filling underneath.
The combination of nuts and oats delivers a crunchy texture contrast to the soft fruit. The maple syrup and cinnamon add sweetness and warmth without overpowering the berries' natural flavor. Baking at 375°F allows the topping to harden nicely while the filling bubbles through, producing a visually appealing and tasty dessert.
This crumble is best served warm with whipped topping or ice cream, making it a comforting choice for dessert or brunch. Using frozen wild blueberries is convenient and requires no thawing, retaining their natural tartness and juiciness.
For a thicker filling, cornstarch or arrowroot powder can be mixed in with the blueberries before baking to reduce liquid. Pecans can be substituted with other nuts like walnuts if preferred.
Ingredients
- 3 ½ cups wild blueberries no thawing required, frozen
- 1 teaspoon vanilla
- 1 cup rolled oats old fashioned
- 1 cup pecans chopped
- ½ cup almond flour
- ⅓ cup maple syrup
- ¼ cup coconut oil melted
- ¼ teaspoon cinnamon
- ¼ teaspoon salt sea salt
Instructions
- Preheat the oven to 375°F.
- Spray a 9-inch or 8-inch circular or square baking dish with cooking spray. Add blueberries to the dish and drizzle vanilla over top. Set aside.
- In a medium bowl, stir together oats, pecans, almond flour, maple syrup, coconut oil, cinnamon and sea salt.
- Once combined, spoon oatmeal pecan topping over the blueberries. Gently press the mixture down using the back of the spoon.
- Bake in preheated oven for about 30 minutes, or until blueberries are bubbling and topping has hardened and turned a lovely golden brown color.
- Cool for 10-20 minutes then serve with whipped topping or ice cream.
Notes
- Frozen wild blueberries can be used directly without thawing; fresh or regular frozen blueberries also work.
- If desired, mix 2-3 tablespoons of cornstarch or arrowroot with the blueberries before baking for a thicker filling.
- Substitute other chopped nuts such as walnuts if pecans are not preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1/8 of recipe | |
| Calories | 321kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 75mg | 3% |
| Potassium | 203mg | 4% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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