Blueberry Crumble (vegan & gluten-free)

A delicious and easy blueberry crumble that can be made with frozen blueberries. Added bonus, it’s vegan, gluten-free and sweetened only with maple syrup!

I buy frozen blueberries all the time but normally I don’t think about the type of blueberries I’m buying but this time I made sure to grab a package of wild blueberries. They had them at Whole Foods, Trader Joe’s and I’ve seen them at our local health food store as well.

Blueberry crumble in a square white baking dish with whipped cream on the side.

Interestingly, wild blueberries are significantly different than regular blueberries. Not only are they a bit smaller, but they have a deeper blue pigment, double the antioxidants and a more intense blueberry flavor.

Ingredients for blueberry crumble topping in the mixing bowl.

I hadn’t mentioned anything about the type of blueberries I used in the crumble to Isaac but he definitely noticed the difference. He kept commenting how flavorful the berries were. It was cute.

Ingredients for blueberry crumble in a mixing bowl all stirred up.

Wild blueberries definitely have advantages over cultivated blueberries. You get more berries per pound when buying wild blueberries, they have a high skin to flesh ratio which means less water, so they freeze better and perform better in baking and have a higher concentration of beneficial phytochemicals, making them a more powerful ally against disease.

Adding crumble topping over frozen blueberries.

For me, the intense flavor was the difference I noticed most. If you’ve ever tried a regular frozen blueberry straight from the freezer, you’ll likely notice that they often lack flavor and aren’t very sweet. I found that wild blueberries were so much more flavorful and sweet. I honestly don’t think I’ll go back to buying regular blueberries anymore.

Blueberry crumble in a white square baking dish with gold spoon.

This blueberry crumble is a breeze to whip up! If you keep frozen blueberries in the freezer at all time like I do, it’s likely that you already have all the ingredients you need to make this crumble!

As with most recipes posted here, it’s packed with unprocessed, healthy ingredients–blueberries (obviously) but also oatmeal and coconut oil. I honestly think it would make a delicious breakfast option for breakfast or snacking too — top it with a little greek yogurt and you’d be good to go!

Blueberry crumble served in a weck jar with whipped topping.

As an ice cream lover I think this crumble is delicious with a scoop of ice cream on top. Although, whipped cream or Greek yogurt works great too — anything creamy pairs perfectly with the crumble.

Print
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Blueberry crumble in a white square baking dish with gold spoon.

Blueberry Crumble (vegan & gluten-free)


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8

Description

A delicious and easy blueberry crumble that can be made with frozen blueberries. Added bonus, it’s vegan, gluten-free and sweetened only with maple syrup!


Ingredients

  • 3 1/2 cups frozen wild blueberries (no thawing required)*
  • 1 teaspoon vanilla
  • 1 cup old fashioned rolled oats
  • 1 cup chopped pecans
  • 1/2 cup almond flour/meal
  • 1/3 cup maple syrup
  • 1/4 cup melted extra-virgin coconut oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon sea salt

Instructions

  1. Preheat the oven to 375°F.
  2. Spray an 8-inch square baking dish with cooking spray. Add blueberries to the dish and drizzle vanilla over top. Sit aside.
  3. In a medium bowl, stir together oats, pecans, almond flour, maple syrup, coconut oil, cinnamon and sea salt. Once combined, spoon oatmeal pecan topping over the blueberries. Gently press the mixture down using the back of the spoon.
  4. Bake in preheated oven for about 30 minutes, or until topping has hardened and turned a lovely golden brown color. Cool for 10-20 minutes. Serve with whipped topping or ice cream.

Notes

  • Fresh blueberries work too!
  • The blueberries will release a little juice after cooking. I don’t mind a little liquid and like to keep the filling super simple, but if you prefer a thicker filling you can combine the blueberries and vanilla with 1/4 cup coconut sugar and 2-3 Tablespoons of cornstarch or arrowroot powder before adding to the baking dish.
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 277
  • Sugar: 16g
  • Fat: 17g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 3g

Keywords: blueberry crumble, blueberry dessert, blueberry crisp

This post is sponsored by the Wild Blueberry Association of North America. Post updated with new photos and content on 6/8/2018.

This post may include affiliate links. Thank you for your support.

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Recipe rating

    90 comments
    1. Kelly M
      February 7, 2021 AT 1:25 pm

      WOW1 This was excellent-made it for dinner and the family loved it! I have been subscribed to you for a year now and can honestly tell you that a huge portion of my recipes come from you! The fact that your tofu recipes have made my husband a fan is amazing! Thank you so much for your creativity in keeping us healthy!!

      1. Brittany Mullins
        February 7, 2021 AT 2:04 pm

        Ahh yay!! That makes me so happy to hear, Kelly. So glad you’re loving the recipes. <3

    2. Kim Shuler
      November 27, 2020 AT 2:21 pm

      An easy go-to dessert! I drizzle w/ coconut cream.

    3. Liz A.
      November 18, 2020 AT 5:08 pm

      OK – this is one of the easiest and yummiest desserts ever! You could actually even eat it for breakfast, it is so healthy. I took it to work for a pot luck and it was a huge hit. My 16 year old daughter loves it, too. It is now one of our favorite go to’s. Thanks so much for the simple but delicious recipe!!!!!

    4. Nadine
      October 18, 2020 AT 4:19 pm

      This was another winning recipe – tastes amazing – my dinner guests loved it x

      1. Brittany Mullins
        October 19, 2020 AT 12:38 pm

        Woo! So glad this crumble was a hit. Thanks for making it, Nadine!

    5. Kat
      October 6, 2020 AT 12:34 pm

      Will be making it this week, but will butter work instead of coconut oil?

      1. Brittany Mullins
        October 7, 2020 AT 9:59 pm

        Yes – you can use butter, Kat!

    6. Maria
      August 11, 2020 AT 8:43 pm

      I have made this 3 times this summer! It is so easy & delicious. Yesterday I used peaches since we picked 17 lbs of them & had to find ways to eat them! I tweaked the recipe and used less oil, syrup, flour (I did use millet), and nuts (used a combo of pecans and walnuts) and used more vanilla and cinnamon. So good! Thanks.

    7. Charlotte Howard
      July 22, 2020 AT 12:22 pm

      I loved this recipe, AMAZING. I felt great because it was so tasty and light.

      1. Brittany Mullins
        July 22, 2020 AT 11:18 pm

        Yay! So glad this recipe was a hit, Charlotte. 🙂 Thanks for making it and for coming back to leave a comment + star rating!

    8. Alissa
      July 12, 2020 AT 9:10 pm

      I cannot get over how amazing this is!! Even after two days in the fridge still tastes so good!

      1. Brittany Mullins
        July 13, 2020 AT 1:22 pm

        Ahh yay!! That makes me so happy to hear, Alissa. I’m so glad you’re loving this crumble. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3

    9. Luba
      July 7, 2020 AT 10:10 am

      This was a big with the fam. Made it with mix of blueberries and strawberries. Swapped pecans for walnuts. Turned out perfect. Will try with peaches next! Thank you for another weekly addition to my summer menu!

      1. Brittany Mullins
        July 8, 2020 AT 10:05 pm

        That makes me so happy to hear, Luba! I’m glad this crumble was a hit with the family. Thanks for making it and for coming back to leave a comment + star rating. It means the world to me. <3

    10. Rosemary
      July 5, 2020 AT 1:23 pm

      Thank you for this perfectly delicious recipe. I used fresh blueberries and strawberries. Skipped the thickener. Forgot the vanilla! Made the crumble just as you listed. LOVED it!

      1. Brittany Mullins
        July 5, 2020 AT 6:03 pm

        Ahh yay!! That makes me so happy to hear, Rosemary. I’m so glad this recipe was a hit. Thanks so much for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    11. Pauline
      June 22, 2020 AT 9:41 pm

      This was a great recipe to make with fresh blueberries after blueberry picking! I didn’t have pecans so I subbed walnuts. I also used GF quick cooking rolled oats as I didn’t have old fashioned. Both worked just fine. Will definitely top with some nice cream or coco whip next time!

      1. Brittany Mullins
        June 23, 2020 AT 10:24 am

        Oh yes, this is delicious with some nice cream or whip on top! 🙂 So glad you enjoyed this crumble, Pauline. Thanks so much for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it!

    12. Rhonda
      June 19, 2020 AT 12:48 pm

      I made this yesterday, sooo good will definitely be making it again! I used all purpose flour and fresh blueberries. Turned out perfect. Thanks for the awesome recipe!

      1. Brittany Mullins
        June 20, 2020 AT 1:54 am

        Ahh yay!! That makes me so happy to hear. So glad these bars turned out for you, Rhonda. Thanks for giving my recipe a try and for coming back to leave a comment + star rating. It means the world to me. <3

    13. Lora
      May 27, 2020 AT 8:30 pm

      Delicious! I didn’t have any almond flour so I used millet flour instead. Turned out great!

    14. Lynn Keefer
      May 14, 2020 AT 10:24 pm

      SO GOOD!!! My honey’s favorite pie is a triple berry crumb. I made this tonight for his birthday… mixed berries… so no crust. HE LOVED IT! We have a another family favorite!! Thanks!!!

      1. Brittany Mullins
        May 14, 2020 AT 10:36 pm

        Ahh that makes me so happy to hear, Lynn!! I’m so glad this crumble was a hit. 🙂 Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it!

    15. Linda Franklin
      May 7, 2020 AT 10:23 am

      Could I use coconut flour instead of almond?

      1. Brittany Mullins
        May 7, 2020 AT 8:10 pm

        Hey Linda – I’m not sure if I would use coconut flour as it doesn’t work 1:1 with other flours. It soaks up way more liquid. You could use all-purpose flour if you have that instead of almond.

    16. Jill
      May 4, 2020 AT 9:19 am

      Hi, I’ve got a bag of frozen mixed berries- would that work in the recipe instead of just wild blueberries ( hard to find at this time).
      Thank !

      1. Brittany Mullins
        May 4, 2020 AT 1:52 pm

        Yes! Mixed berries should work just fine!

        1. Jill
          May 7, 2020 AT 8:08 pm

          Thanks so much!
          Next question- can I use gluten free oats?

          1. Brittany Mullins
            May 7, 2020 AT 8:14 pm

            Yes, definitely!!

    17. Barbara F Anderson
      March 26, 2020 AT 9:00 am

      Hi! I’m allergic to almonds so I stay away from ALL nuts. Can I use regular flour in place of the almond flour? Can I replace the pecans with a type of seed possibly?? pumpkin, etc.. thanks

      1. Brittany Mullins
        March 26, 2020 AT 2:55 pm

        Hey Barbara – Yes, regular all-purpose flour should work just fine. I think using a seed instead of the pecans would also work just fine, or you could just add an extra cup of oats instead. 🙂 Let me know how it turns out for you!!

    18. Rache lCoppola
      February 7, 2020 AT 10:29 pm

      What is the best way to store this after making?

      1. Brittany Mullins
        February 10, 2020 AT 1:20 am

        Hey Rachel – I would store this in an airtight container in the fridge. It’ll keep fresher in the fridgeversus on the counter top.

    19. Caroline
      January 19, 2020 AT 8:44 am

      BEST BLUEBERRY CRISP ANYWHERE!! Everyone loves this gf, vegan, or not! Thank you soooooo yummy I make it for every event now!

      1. Brittany Mullins
        January 20, 2020 AT 9:08 pm

        Ahh I love hearing that, Caroline!! Thank you so much for coming back to leave a comment + star rating, the reviews are super helpful to other readers. 🙂

    20. Celena
      November 3, 2019 AT 10:23 am

      Loved it! My boys said it tastes like a warm granola bar. Thank you for the recipe.

      1. Brittany Mullins
        November 3, 2019 AT 3:02 pm

        Yay!! I’m so glad that you and your boys enjoyed this recipe. Thank you for coming back to leave a comment + star rating. I really appreciate it! <3

    21. Shirly
      August 25, 2019 AT 7:51 pm

      Great recipe, our family loved it. Thank you!

    22. Nichole
      July 27, 2019 AT 10:08 pm

      SO DELICIOUS! Love following you on IG and I loved this recipe! I had it with ice cream tonight, and my hubby is having it with yogurt in the morning! All 3 of my kiddos had several bites after it cooled and said it was delicious! I did not use the cornstarch to thicken, and I thought it was so perfect!

    23. Tracy
      July 20, 2019 AT 3:21 pm

      This was delightful and just what I was looking for today. I just purchased ten pounds of gorgeous Michigan blueberries and wanted something fun and easy to do with them (besides just eating them by the handful, which is good, too!). These are not too sweet and the crunch is wonderful. Thank you!

    24. Ashley
      June 5, 2019 AT 1:18 pm

      Just made this with fresh strawberries and turned out amazing! I didn’t have any almond flour so I used gluten free flour and worked perfect. Thanks for another great recipe 🙂

    25. Jordan M
      March 3, 2019 AT 9:41 pm

      How do you save leftovers? Fridge or on the counter? Thanks!

      1. Brittany Mullins
        March 3, 2019 AT 10:51 pm

        I’d store the leftovers in the fridge.

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