Craving comfort food without the guilt? This super easy blueberry crumble is a healthier twist on the classic — no butter, just wholesome oats and almonds for crunch. It’s a dairy-free blueberry crumble that doubles as a vegan blueberry crumble, so everyone at the table can dig in. Best of all, the versatile vegan crumble topping works just as well with apples, peaches, or whatever fruit is begging to be baked in your kitchen.
Easy Blueberry Crumble Recipe – Dairy-Free Family Dessert with a Zesty Lemon Twist
This easy blueberry crumble recipe is a guaranteed family favourite — on the table in just half an hour and brimming with juicy, sweet blueberries. For a little variety, toss in some extra berries for a mixed fruit twist that’s just as delicious.
Want to take it up a notch? Add a teaspoon of finely grated lemon rind to the blueberries — the citrus zing pairs beautifully with the berries.
Big thanks to Leah Itsines and Australian Blueberries for this dairy-free blueberry crumble inspiration!
Easy Blueberry Crumble
This super quick recipe creates a healthy, easy blueberry crumble has all the flavour you love with new health benefits. With no butter, it’s a vegan blueberry crumble. You could also use the vegan crumble topping with
other fruits if you wish.
Ingredients
- Blueberry Filling
- 450 g fresh blueberries
- 2 tbsp water
- 1 tbsp lemon juice (brightens the berries)
- 1–2 tbsp maple syrup (optional, depending on sweetness of the berries)
- 1 tsp cornflour (for a gently jammy filling)
- Crumble Topping
- 1 cup Australian rolled oats
- 1 cup almond meal
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 tbsp desiccated coconut
- 1 tsp vanilla essence
- Pinch of sea salt (small addition, big payoff)
Instructions
- Preheat oven to 180 degrees celsius
- In a small non-stick pan, heat fresh blueberries
for 10 minutes with the water on low heat. - Make the crumble by adding all the crumble ingredients
into a mixing bowl and then mixing well with your hands. You want to grab a
handful of the mixture and squeeze it and for it to stick together. - Use a little of the oil to wipe the inside walls
of three small ramekins, then divide the berries evenly into the bottom and top
with the crumble. - Place into the oven for 15 minutes or until
lightly golden on top. - Serve your blueberry crumble topped with some Coyo (coconut yoghurt) or yoghurt.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1077Total Fat: 94gSaturated Fat: 63gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 0mgSodium: 15mgCarbohydrates: 51gFiber: 11gSugar: 19gProtein: 13g
Fun Facts About Blueberries
Did you know the Australian blueberry season runs from July to April, with the juiciest, most abundant fruit peaking between August and November? Perfect timing for baking an easy blueberry crumble or even a dairy-free blueberry crumble.
The darker the blueberry, the riper it is. That rich colour comes from anthocyanins — the pigments that make blueberries such antioxidant powerhouses. To keep them at their best, store blueberries in the fridge where they’ll stay fresh for up to 10 days.
That silvery bloom you see on their skin? It’s a natural protective coating, so only wash blueberries right before you eat them.
Packed with fibre for gut wellness and linked to sharper memory recall in kids, blueberries are more than just tasty. In fact, serving up a slice of vegan blueberry crumble while the kids tackle their homework could be the sweetest (and smartest) move you make all week.