Super easy Blueberry Crumble

This super quick recipe creates a healthy, easy blueberry crumble that has all the flavour you love with new health benefits. Using no butter, it’s a vegan blueberry crumble too! You could also use the vegan crumble topping with other fruits if you wish.

The dessert is a guaranteed family pleaser, ready in half an hour with lashings of sweet blueberries. For a variation, you might like to add some other berries to the mix.

I would also play around with adding a teaspoon of finely grated lemon rind to the blueberries.  I love the combination of lemon and blueberries.

Thanks to Leah Itsines and Australian Blueberries for the recipe.

Fun facts about blueberries

• The Australian blueberry season officially runs from July until April. However, the peak season typically runs from August until November.
• The darker the blueberry, the riper it is. This is because the anthocyanin content, which is the blue/purple/red pigment, increases as the blueberries ripen.
• Store your blueberries in the refrigerator, and they will keep fresh for up to 10 days.
• The silvery sheen or bloom found on the skin of blueberries is a naturally occurring compound that helps protect the fruit. That’s why you should only wash blueberries just before you eat.
• Blueberries are an excellent source of fibre which is essential for gut wellness.
• Recent research shows that serving fresh blueberries every day can help improve memory recall in children. Try giving them Easy Blueberry Crumble while they are doing their homework.

Photo by Joanna Kosinska on Unsplash.

Easy Blueberry Crumble

Serves 3

Prep 10 mins Cook 20 mins

Replacing butter with coconut oil, flour with almond meal, and sugar with maple syrup updates what has traditionally been a family favourite.  It is also then a vegan blueberry crumble too!

Ingredients

Filling:

• 450g fresh Blueberries
• 1⁄4 cup of water

Crumble:

• 1 cup of Australian Rolled Oats
• 1 cup of Almond Meal
• 1⁄4 maple syrup
• 1⁄4 cup of Macro Certified Organic Coconut Oil, melted
• 2 tbsp desiccated coconut
• 1 tsp vanilla essence

Method:

1. Preheat oven to 180 degrees celsius.
2. In a small non-stick pan, heat fresh blueberries for 10 minutes with the water on low heat.
3. 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.
4. 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.
5. 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!

Try these other fruit-based desserts

• Strawberry cupcakes
• Watermelon cake
• Summer peach dessert