Blueberry Lemon Quinoa Crumble

A simple lower sugar blueberry dessert topped with brown sugar quinoa crumble.




  • 3 cups old fashioned rolled oats
  • 1 ½ cups cooked quinoa, cooled
  • ½ cup cold butter, cubed
  • 2 tablespoons honey
  • ¼ teaspoon coarse salt
  • Zest of 1 medium lemon
  • ½ cup chopped walnuts

Blueberry Filling:

  • 2 pints blueberries
  • Juice of 1 medium lemon
  • ½ cup granulated sugar
  • 4 teaspoons corn starch


  1. Preheat oven to 375 degrees. Grease a 9x13 casserole dish or cake pan. Set aside.
  2. Place all crumble ingredients, except the walnuts, into the bowl of a large food processor. Pulse until mixture becomes sticky. Press ¾ of the mixture into the bottom of the 9x13 pan to form a layer.
  3. Place food processor bowl with remaining mixture back onto the food processor base and add walnuts. Pulse until walnuts are chopped and mixture remains sticky. Set aside.
  4. In a medium mixing bowl, stir together blueberries, lemon juice, sugar and corn starch. Pour blueberry mixture onto the bottom layer. Sprinkle the remaining oat/walnut mixture onto the top of the blueberries.
  5. Bake 40-50 minutes, until blueberries start to burst and topping is slightly browned.
  6. Serve over yogurt or with ice cream.


Cooking Tip: Try this with extra oats instead of quinoa.


Keywords: bars, best, homemade, made from scratch, simple, healthy