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.

SEE HOW QUICK AND EASY THIS BLUEBERRY CRUMBLE IS TO MAKE:

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.

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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.

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    52 comments
  1. 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!

  2. 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!

  3. 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 🙂

  4. Just finished making this recipe but it came out very dry. I’m not sure what I did wrong. Hmmmm. It taste good but I kind of wanted there to be some liquid and there is none at all. Obviously I did something wrong. I will try it again some day and hope it comes out like yours in the photo with all that good blueberry liquid.

  5. This looks lovely. . . however, the old recipe that used to be here is a TOTAL household favorite. It has a few more ingredients but really made the BEST blueberry bars! I was so happy to discover I had printed it out. Please consider posting the old recipe as well – its so good. We love your recipes! Thanks!

    • Hi Nina! I’m so glad that you loved the original version. I found that a lot of people had trouble with the recipe, which is why I revamped it with less ingredients and just a simple topping rather than a crust and topping. I have the original printed as well so if anyone is a long-time reader and wants the original, please email me. I’ll be happy to provide it. 🙂

  6. Hello, just curious why you did not publish my comment? Please disregard this message if my comment is still in transit, but I think your readers have a right to see the ones that didn’t work out as much as the ones that did! !

    • Ahh it was published! Now I feel silly 😛 We had the bars cold the next day and they were quite nice as breakfast bars. Much easier to eat in hand instead of with knife and fork the night before.

  7. Unfortunately didn’t work well for me- the dough was tough and chewy, hard to cut through. Didn’t over bake it and followed the recipe almost exactly otherwise. I’ll stick to making crisps instead of crumbles from now on. Thanks anyways!

  8. Please beware of Wyman’s frozen Wild Blueberries. The package shown in your pictures are NOT organic (just because they are wild). Unless the package indicates organic don’t assume. Wyman’s uses pesticides! When buying Wyman’s look specifically for their Organic line- not all stores carry it. BTW-the wild blueberries are not from Maine. They’re from Canada.

  9. What a great dessert! We love the little wild blueberries too, and are able to pick them on mountain climbs in Maine and NH in season. We use them in crumbles like this or in pancakes. Delish!

  10. Hmmm… I am pretty sure the recipe should call for 1 cup of oats (which are dry and uncooked), not oatmeal (which would be cooked oats). So I went with the 1 cup of dry, old-fashioned oats. Even so, once I added the applesauce, the dough was not crumbly at all, but very sticky. Even adding the solid coconut oil didn’t make it crumbly 🙁

    To make use of what I had on hand, I used blackberries instead of blueberries, agave syrup instead of maple syrup, and brown sugar instead of coconut sugar. I’m sure it will still taste great – it’s in the oven right now – but next time, I’ll try it without the applesauce and hopefully get more of a crumble crust.

  11. I made this crumble for a belated Christmas dinner dessert and holy YUM!! I used some local (BC) grown blueberries and am so very excited at how amazing it turned out. I paired it with some home made coconut milk vanilla ice cream and was in heaven. THANK YOU!!!

  12. I made this last night. A couple of things: steps two and three both say to add the sugar. I wasn’t sure where to add it. Also, step two does not say anything about the maple syrup. As such, I forgot to add it. When you put the blueberries in the mixture in step two, the liquid just freezes to the blueberries. Since I didn’t add the syrup, it wasn’t very sweet at all. Just wanted to let you know in case you want to correct the recipe.

    • Hi Rebecca. Oh no. I’m so sorry for the confusion! The maple syrup is supposed to be added in step two, not the sugar. I updated the recipe so that step two says maple syrup and step three says coconut sugar (rather than just sugar) so it should be accurate now. Thanks for trying the recipe and for letting me know. I’m sorry if the crumble was disappointing. :/

  13. Oh my goodness, YUM! This looks so delicious, and I love anything with blueberries. I’ve bought wild blueberries before (they ARE delicious!) but I didn’t realize there was actually a difference, other than size! That’s pretty cool 🙂

  14. Oh my wow, I LOVE blueberries. This looks so amazing! I used to work at a bar and we would drop some of those exact wild blueberries into our summer brews. It was delicious!

  15. It’s funny that you wrote this about wild blueberries. I’ve been buying them frozen at Trader Joe’s recently, and knew that they were a lot more delicious than the big bag of blues I used to buy at Sam’s, but hadn’t really thought about why. Thanks for sharing the great recipe!

  16. This looks delicious and I love the deep rich color! I always have frozen blueberries on hand but I only ever use them in smoothies. I’ll have to try baking with the bag of wild blueberries I have in my freezer now!

  17. This looks amazing, your photos are stunning! It just so happens I’ve been craving a crumble type dessert all week and this looks like it will hit the spot 🙂 I love that your crumble is made out of 100% oats and is low in sugar 😀 Thanks for this beautiful recipe!

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