Blueberry Crumble
165
Published Jul 02, 2021, Updated Nov 30, 2022
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A delicious and easy blueberry crumble that can be made with fresh or frozen blueberries and topped with an oatmeal pecan crumble topping.
This blueberry crumble is a breeze to whip up and if you keep frozen blueberries in the freezer like I do, you probably already have all the ingredients on hand!
As with most recipes posted here, this blueberry crumble is packed with unprocessed, healthy ingredients – blueberries (obviously) but also whole grain oats and coconut oil.
It’s amazing topped with vanilla ice cream, but I honestly think it would make a delicious option for breakfast or snacking too – top it with a little Greek yogurt and you’re good to go!
Ingredients Needed
Here’s everything you’ll need to make this tasty blueberry crumble:
- blueberries – I used frozen wild blueberries which are a bit smaller, have a deeper blue pigment, double the antioxidants and a more intense blueberry flavor. Of course regular frozen berries work too. No thawing required.
- vanilla – just to add a little vanilla flavor.
- old fashioned rolled oats – for the crumble topping.
- pecans – adds a little crunch to the topping.
- almond flour/meal – I love the texture and nutrition that almond flour adds to this crumble, but regular all-purpose flour works too!
- maple syrup – pure maple syrup is the perfect natural sweetener to use because it is liquid and adds a perfect amount of sweetness.
- coconut oil – we’re using coconut oil instead of butter to keep this crumble vegan. I recommend using unrefined extra virgin coconut oil.
- cinnamon and sea salt – two baking essentials to add flavor.
Notes & Substitutions
- Blueberries – As I mentioned above I love using frozen wild blueberries for this recipe, but if you don’t have any on hand no worries regular blueberries (frozen or fresh) will work just fine.
- Coconut oil – You can use melted vegan butter. Melted traditional butter works as well if you don’t need the crumble to be vegan.
- Pecans – If you’re not a fan of pecans you could try another chopped nut such as walnuts.
- Thicker blueberry filling – 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.
How to Serve Blueberry Crumble
This blueberry crumble is insanely good on it’s own so feel free to eat it without any toppings, but here are some additional ways to serve it up:
- Ice cream – as an ice cream lover I think this crumble is delicious with a scoop of ice cream on top. Want a healthy option? Use banana ice cream!
- Whipped cream or Greek yogurt – both of these work great as toppings. Basically anything creamy pairs perfectly with the crumble.
How to Store This Blueberry Crumble
After letting the crumble cool completely, store in an airtight container in the refrigerator for up to 5 days.
More Blueberry Recipes to Try:
- No Bake Blueberry Muffin Donut Holes
- High Protein Blueberry Muffins
- Healthy Blueberry Crumble Bars
- Blueberry Peach Oatmeal
- Blueberry Sweet Potato Breakfast Cookies
More Dessert Recipes to Try:
- Healthy Apple Crisp
- No Bake Almond Cookies
- Healthy Peach Crisp
- Mini Apple Pies
- Healthy Chocolate Peanut Butter Fudge
- Chocolate Chip Tahini Cookies
- Baked Pears
- Pavlova
Be sure to check out the full collection of dessert recipes on EBF!
Blueberry Crumble
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 coconut oil
- 1/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 375°F.
- Spray an 8-inch square baking dish with cooking spray. Add blueberries to the dish and drizzle vanilla over top. Set aside.
- 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.
- 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.
Video
Notes
- Blueberries – As I mentioned above I love using frozen wild blueberries for this recipe, but if you don’t have any on hand no worries regular fresh or frozen blueberries will work.
- Pecans – If you’re not a fan of pecans you could try another chopped nut such as walnuts.
- Thicker filling – 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This turned out so tasty! This will be my go-to fruit crumble recipe now. Sub walnuts for pecan. Thanks for another great recipe!
I make this all the time now. It gets rid of my sugar cravings in a healthier way. I have lost 40 lbs and am keeping it off eating healthy and walking.
Congratulations, Christina! I am very happy to hear that you are enjoying this recipe. Thank you for your review + star rating, I so appreciate it!
LOVED THIS! Delicious, quick and easy… SO GOOD! Thankyou for your amazing recipes 😋🥰
Woo! So glad you loved this recipe, Moira. Thanks for coming back to leave a review. It means the world to me!
Can I use fresh peaches? They’re in season and are so good!
Totally! I also have this peach crisp recipe you could follow.
High fiber and so delicious! My pecans were salted so I didn’t add extra salt. Thank you for this wonderful recipe!
So glad you loved this recipe, Sarah. Thanks for making it and for coming back to leave a review. I so appreciate it!
Just going in the oven.It was super easy. Positive it will be delicious 😋😋😋
Absolutely delicious!!!!!! I licked the bowl😋😋😋
YUM! I am so glad you are enjoying this recipe, Fazia. Thank you so much for your review + star rating, I appreciate it!
Delicious-we loved it. Thank you!!!
WOO! I am excited to hear that this recipe is a hit, Allison. Thank you for your review + star rating, I appreciate it!
Loved this! I made it with all purpose flour instead of almond and used cashews. Tastes really good over plain Greek yogurt.
Ah this sounds delicious, Aly. I am so excited to hear that you are loving this recipe and it worked out great for you. Thank you so much for coming back and sharing your review + star rating, I appreciate it.
My friend has a dairy allergy so I made this for Memorial Day. She loved it-we all did! It was so easy to make and I didn’t have to buy any ingredients. It was perfect with a scoop of ice cream. I used blueberries and strawberries to make it festive and it turned out perfectly.
Yum! I am so glad this recipe was a hit, Brittany. Thank you for your review + star rating, it means so much to me!