Healthy Blueberry Crumble
This healthy blueberry crumble is one for the books!
It’s a simple, lower sugar blueberry dessert topped with an oat and nut crumble.
A light and nutritious summer dessert!
How to make healthy blueberry crumble
Featured Ingredients
Crumble:
- Oats: One of the main ingredients of the crumble – oats! They provide a hearty, wholesome texture and taste.
- Nuts: I use walnuts or pecans for ultimate nuttiness.
- Butter: Provides that fabulous buttery flavor and brings the crumble topping together.
- Honey: Provides sweetness, but not too much.
- Lemon zest: Offers bright, citrusy flavor.
- Vanilla and almond extracts: Flavor, flavor, flavor. Don’t skip the almond extract, it’s absolutely fabulous.
- Salt: To bring out and enhance the flavors of everything else.
Blueberry Filling:
- Blueberries: 4 cups of fresh or frozen blueberries.
- Lemon juice: Offers bright, citrusy flavor.
- Sugar: But not too much.
- Cornstarch: Cornstarch thickens the blueberry filling so it’s not watery.
- Vanilla extract: More flavor.
Step-by-Step Instructions
- Preheat oven to 375 degrees. Grease a 9×9 baking dish. Set aside.
- Place all crumble ingredients in a medium glass mixing bowl and stir to combine.
- In a separate medium mixing bowl, stir together the blueberry filling ingredients until combined.
- Pour the blueberry mixture into the prepared baking dish. Sprinkle the oat crumble mixture on top of the blueberries.
- Bake 30-40 minutes, until blueberries start to burst and topping is lightly browned.
- Serve over yogurt or with ice cream.
Recipe Substitutions and Alterations
- For the oats: Use old-fashioned rolled or quick oats.
- For the nuts: Try with sliced almonds.
- For the butter: Try with coconut oil.
- For the honey: Try with maple syrup.
- For the blueberries: Use any berries or a combination of berries. Use another fruit like dark sweet cherries or peaches.
- For the sugar: Use granulated or brown sugars, honey or maple syrup.
Nutrition Considerations
- To make this gluten free: Use gluten free oats. Be sure all packaged ingredients are gluten free.
- To make this dairy free: This recipe does not contain dairy. Serve with dairy free ice cream or frozen yogurt.
- To make this vegan: Use coconut oil instead of butter. Use maple syrup instead of honey. Serve with plant-based ice cream or frozen yogurt.
- To make this nut free: Skip the nuts and use more oats. Be sure all packaged ingredients are nut free.
- To make this egg free: This recipe does not contain eggs.
- To make this even lower in sugar: Use less sugar or substitute some or all with a sugar substitute like Swerve, stevia or monk fruit.
Blueberry recipes you’ll love:
- Blueberry Date Muffins
- Blueberry Glazed Donuts
- Blueberry Upside-Down Cake
- Almond Flour Blueberry Muffin
- Mixed Berry Bread Pudding
Healthy Blueberry Crumble
A simple lower sugar blueberry dessert topped with an oat and nut crumble.
- Prep Time: 10-15 mins
- Cook Time: 30-40 mins
- Total Time: 40-55 mins
- Yield: Serves 16 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crumble:
- 3 cups old fashioned rolled oats
- 1 cup chopped walnuts or pecans
- 6 tablespoons melted butter
- 3 tablespoons honey
- Zest of 1 medium lemon
- ½ teaspoon pure vanilla extract
- ¼ teaspoon coarse salt
- Dash pure almond extract
Blueberry Filling:
- 2 pints (4 cups) fresh or frozen blueberries
- Juice of 1 medium lemon
- ½ cup granulated sugar
- 4 teaspoons corn starch
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 375 degrees. Grease a 9×9 baking dish. Set aside.
- Place all crumble ingredients in a medium glass mixing bowl and stir to combine.
- In a separate medium mixing bowl, stir together the blueberry filling ingredients until combined.
- Pour the blueberry mixture into the prepared baking dish. Sprinkle the oat crumble mixture on top of the blueberries.
- Bake 30-40 minutes, until blueberries start to burst and topping is lightly browned.
- Serve over yogurt or with ice cream.
Nutrition
- Serving Size: 1/16 of recipe
- Calories: 201
- Sugar: 12g
- Sodium: 67mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 27mg