The best healthy blueberry crumble – goo-ey, rich and delicious! The best summer dessert served with some vanilla ice cream!
I love fruit crumbles! I find whatever seasonal fruits are out and go home and make a big, delicious crumble and top with with Nada Moo vanilla ice cream. They’re so easy to throw together and make my apartment smell SO good while it’s baking.
This healthy blueberry crumble is my favorite summertime dessert. It’s so easy to throw together. But, even easier to eat! It’s definitely a crowd pleaser.
I love blueberry anything! I make my crumbles healthy by using clean ingredients. I use arrowroot to thicken the filling instead of cornstarch. I get my arrowroot at either Whole Foods or thrivemarket.com. I use maple syrup or honey instead of sugar. I also use almond flour instead of all purpose flour.
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3.5 cups fresh blueberries
1 tsp almond extract
1 tbsp maple syrup
1 tbsp arrowroot powder, corn starch will also work
1 cup old fashioned oats, gluten-free if necessary
1/4 cup almond flour
2 tbsp maple syrup
2 tbsp coconut oil, melted and cooled, melted butter will also work
pinch of salt
pinch of cinnamon
Preheat the oven to 350 degrees F.
Spray an 8 inch baking dish (I used a round pie pan) with non-stick cooking spray and set aside.
In a large mixing bowl – combine the blueberries, almond extract, maple syrup and arrowroot powder – lay the filling mixture out evenly on the prepared baking dish.
In the same mixing bowl combine the crust ingredients (oats, almond flour, maple syrup, melted coconut oil, salt, and cinnamon) – evenly top the blueberry mixture with the crust mixture.
Bake for 45–50 minutes or until the top is golden.
Let cool slightly and enjoy with some vanilla ice cream or eat it by itself!