Healthy Blueberry Crumble

This healthy blueberry crumble is made with clean pantry staples that takes under 10 minutes to assemble. Jaws hit the floor when you reveal that the traditional cane sugar, butter and flour are swapped for maple syrup, avocado or coconut oil and almond flour.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 556kcal

Author Rachael

Equipment

Baking Dish `8x8, 6x9, anything that fits ~8 cups
Medium mixing bowl
Measuring utensils or kitchen scale

Ingredients

Blueberry Filling

4 cups blueberries fresh or frozen, larger blueberries will be juicier than the smaller wild blueberries
2 tablespoon maple syrup pure
½ teaspoon sea salt fine
1 tablespoon lemon juice optional

Crumble Topping

2 cups oats old fashioned
1 cup almond flour
½ cup avocado oil or coconut oil you can also use melted better if you prefer
¼ cup maple syrup pure
1 teaspoon vanilla extract
½ teaspoon sea salt fine
¼ teaspoon ground cinnamon optional

US Customary - Metric

Instructions

Preheat oven to 350℉.
In a baking dish, combine the berry filling ingredients - blueberries (frozen or fresh), maple syrup & sea salt. Mix then spread the filling to cover the bottom of the baking dish.
In a medium bowl, using clean hands or a large spoon, mix together the crumble topping ingredients - oats, almond flour, oil, maple syrup, vanilla extract, sea salt and ground cinnamon (optional). Mix well until all ingredients are combined.
Spread the crumble mixture on top of the blueberry mixture in the baking dish.
Bake at 350℉ for 60 minutes or until the top of the crumble starts to turn golden brown and the berries are soft. Serve hot with some (dairy free) ice cream or whipped cream!

Notes

Storage: in an air-tight container, berry crisp will last up to 2 days at room temperature or 4 days in the fridge.
Blueberry substitutes: any fresh or frozen berries (strawberries, blackberries, raspberries, gooseberries, mixed berries), peeled apple slices, peeled peach slices, jam (but it will not have as much texture), rhubarb, cherries.
Maple syrup substitute: slowly add your preferred sweetener (sugar, stevia, honey) tasting the mixtures while adding to ensure they are the perfect amount of sweet. All sweeteners have different concentrations of sweetness.
Sea salt substitutes: if you are using a different type of salt refer to this salt conversion chart. If you are sensitive to salt, you may want to use less salt. However, salt is important because it enhances the flavor, removes bitterness and gives an extra zing to our tastebuds.
Almond flour substitutes: more oats (although they won't add the sweet and savory nutty flavor) or other nut based flours.
Avocado oil substitutes: use a neutral flavored fat and melt it if needed to ensure it's in liquid form - coconut oil, butter, ghee or plant based butter.
Adding chocolate: add your favorite chocolate chopped into small pieces on top of the berry mixture before adding the crumble for a fun twist. I like to add some Lily's sugar free chocolate chips.

Nutrition