Healthy Blueberry Crumble

4.42

175

Save to FavoritesPrintJump to Recipe

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

This healthy blueberry crumble that can be made with fresh or frozen blueberries and is topped with an oatmeal pecan crumble. It’s naturally sweetened, gluten-free + vegan.

This healthy blueberry crumble recipe 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!

Blueberry crumble in a pie dish with a metal spoon and three scoops of vanilla ice cream.

Why You’ll Love This Recipe

  • Healthy ingredients: No butter, white sugar and white flour needed!
  • Easy to make: It’s like a blueberry pie, but much easier (and healthier) to make.
  • Special diet-friendly: It’s naturally sweetened, vegan, dairy-free and gluten-free.

Ingredients Needed

Here’s everything you’ll need to make this tasty blueberry crisp:

Ingredients measured out to make Healthy Blueberry Crumble: oats, maple syrup, sea salt, almond flour/meal, vanilla, frozen wild blueberries, coconut oil, cinnamon and pecans.
  • 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 – a nice flavor enhancer.
  • old fashioned rolled oats – for the crumble topping.
  • pecans – adds a little crunch to the topping.
  • almond flour – we’re using almond flour to keep this recipe gluten-free for the crumble topping.
  • 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.
Collage of four photos showing how to make Healthy Blueberry Crumble: adding vanilla to the berries and topping the berries with a crumble in a pie dish.

How to Make

Prep: Begin by preheating your oven to 375°F. Also, grease or line your baking pan with parchment paper for easy removal and cleanup.

Add blueberries: Add blueberries to the dish and drizzle vanilla over top. Set aside.

Make crumble topping: In a large bowl, stir together oats, pecans, almond flour, maple syrup, coconut oil, cinnamon and sea salt.

Bake: Once combined, sprinkle the 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.

Serve and enjoy: Cool for 10-20 minutes then serve warm with whipped topping or ice cream.

Blueberry crumble in a pie dish with a wooden spoon.

Can I Use Fresh Berries?

I know I call for frozen wild blueberries in this recipe, but you can definitely use regular frozen blueberries or fresh blueberries. I tend to use frozen berries most of the time because I always have them stocked in the freezer (and you don’t have to defrost them!), but during blueberry season I love making this crumble with fresh blueberries from the farmer’s market.

How to Thicken 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 2-3 Tablespoons of cornstarch or arrowroot powder before adding to the baking dish.

Blueberry crumble in a small bowl with a metal fork and a scoop of vanilla ice cream on top.

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 fresh blueberries will work just fine. Want to use a different fruit? Try my apple crisp or peach crumble or swap the blueberries for your favorite type of berry. Strawberries, raspberries, blackberries or cherries would all be delicious!
  • 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 or almonds. To make the topping nut-free swap the pecans with additional oats.
  • Almond flour – I haven’t tested this crisp with a different flour, but I have a feeling that all-purpose flour or gluten-free all-purpose flour will work just fine for the topping. If you try it, please let me know in the comments.
  • Maple syrup – I absolutely love the taste of maple syrup with this recipe, but you could easily swap it for honey, coconut sugar or brown sugar.
  • Add lemon – For a light citrus flavor you could add in some fresh lemon juice and/or lemon zest with the blueberries.
  • Blueberry bars – Want to make blueberry crumble bars instead? Try these blueberry bars!
A metal spoon holding a bite size of the blueberry crumble over a small bowl.

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 vanilla ice cream on top. Want a healthy option? Use banana ice cream!
  • yogurt – add creaminess and protein by adding Greek yogurt as a topping! Pro tip: whip the yogurt in a food processor for a light and airy texture.
  • whipped cream – can’t go wrong with classic whipped cream!
  • coconut whip – looking for a dairy-free option? I love topping this blueberry crumble with coconut whipped cream!
Blueberry Crumble in a pie dish with three scoops of vanilla ice cream on top and a metal spoon.

Tips for Success

  • Use quality ingredients: Always use high-quality, fresh or frozen blueberries for the best flavor. If using frozen, there’s no need to thaw them first.
  • Customize your crumble: While the recipe suggests pecans, feel free to experiment with other nuts like almonds or walnuts for a different texture and flavor. You could also add shredded coconut, chia seeds, hemp seeds or some additional spices like nutmeg, cardamom or ground ginger to the crumble.
  • Check your oats: Make sure you’re using old-fashioned rolled oats and not quick oats. The rolled oats will give a much better texture to the crumble.
  • Monitor the bake time: Keep an eye on the crumble as it bakes. If you notice the topping browning too quickly, you can loosely cover it with aluminum foil to prevent over-browning.
  • Let it rest: After baking, allow the crumble to cool for at least 10-20 minutes. This will help the filling set a bit and make it easier to serve.
Blueberry Crumble in a pie dish with three scoops of vanilla ice cream on top and a metal spoon.

How to Store This Blueberry Crumble

After allowing your blueberry crumble to cool, store it covered in an airtight container. Leftovers will store well at room temperature for 1-2 days or in the refrigerator for up to 5 days.

This crumble is delicious served cold, but I highly recommend reheating the leftovers in the oven or microwave.

More Blueberry Recipes to Try

Be sure to check out the full collection of healthy dessert recipes here on EBF!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.42 from 161 votes

Healthy Blueberry Crumble

A delicious and healthy blueberry crumble that can be made with fresh or frozen blueberries and is topped with an oatmeal pecan crumble. It's naturally sweetened, gluten-free + vegan.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8

Ingredients 
 

Instructions 

  • Preheat the oven to 375°F.
  • Spray a 9-inch or 8-inch circular or square baking dish with cooking spray. Add blueberries to the dish and drizzle vanilla over top. Set aside.
    A pie dish full of blueberries.
  • In a medium bowl, stir together oats, pecans, almond flour, maple syrup, coconut oil, cinnamon and sea salt.
    A large mixing bowl with flour, rolled oats, ground cinnamon, and pecans.
  • Once combined, spoon oatmeal pecan topping over the blueberries. Gently press the mixture down using the back of the spoon.
    A pie dish with the crumble part being added on top of the blueberries with a metal spoon.
  • Bake in preheated oven for about 30 minutes, or until blueberries are bubbling and topping has hardened and turned a lovely golden brown color.
    Blueberry crumble after being baked in a pie dish.
  • Cool for 10-20 minutes then 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 2-3 Tablespoons of cornstarch or arrowroot powder before adding to the baking dish.

Nutrition

Serving: 1/8 of recipe | Calories: 321kcal | Carbohydrates: 30g | Protein: 5g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 75mg | Potassium: 203mg | Fiber: 7g | Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: blueberry crumble
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
Get Your FREE High-Protein Meal Plan
Struggling to eat enough protein? Subscribe to my email list and I’ll send you a 3-Day High-Protein Meal Plan with a Shopping List!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




175 Comments

    1. Hi Robin – Unfortunately I wouldn’t recommend omitting the oil, as that is what creates a nice crispy crumble.

    1. Hi Kathy – I haven’t tested this crisp with a different flour, but I have a feeling that all-purpose flour or gluten-free all-purpose flour will work just fine for the topping. If you try it, please let me know!

  1. 5 stars
    I made the recipe right away and loved it! I also liked the little liquid extra liquid from the blueberries!

    1. AH YAY! This makes me so happy to hear, Nancy. I am so glad you are loving this recipe and it turned out great for you! Thank you for coming back and sharing your review + star rating, it means so much to me!

    2. 5 stars
      I made this tonight and it was delicious. We topped it with whipped cream, coconut for my husband and regular for myself. Thank you for sharing this with us

  2. 5 stars
    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.

    1. Yum! I am so glad this recipe was a hit, Brittany. Thank you for your review + star rating, it means so much to me!

  3. 5 stars
    Loved this! I made it with all purpose flour instead of almond and used cashews. Tastes really good over plain Greek yogurt.

    1. 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.

    1. WOO! I am excited to hear that this recipe is a hit, Allison. Thank you for your review + star rating, I appreciate it!

    1. YUM! I am so glad you are enjoying this recipe, Fazia. Thank you so much for your review + star rating, I appreciate it!

  4. 5 stars
    High fiber and so delicious! My pecans were salted so I didn’t add extra salt. Thank you for this wonderful recipe!

    1. So glad you loved this recipe, Sarah. Thanks for making it and for coming back to leave a review. I so appreciate it!

    1. Woo! So glad you loved this recipe, Moira. Thanks for coming back to leave a review. It means the world to me!

  5. 5 stars
    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.

    1. 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!

  6. 5 stars
    This turned out so tasty! This will be my go-to fruit crumble recipe now. Sub walnuts for pecan. Thanks for another great recipe!

  7. 5 stars
    Solid recipe. Made 3 mini crumbles in 6” cake pans and baked for about 20 minutes. Reduced the maple syrup to 1/4 c. Used cape gooseberries in one and apple in the other. The tart gooseberries were perfectly balanced by the sweet crunchy topping. Would definitely make again with gooseberries or any other tart fruit!

    1. Yay! I’m so glad you enjoyed this recipe, Kaycee! I appreciate you leaving a review, thank you.

  8. 5 stars
    I have made this several times and even my people that aren’t gluten free LOVE it! So easy and delicious

  9. 5 stars
    Just made this – it’s delicious!!! I sprinkled cinnamon into the mix. It was a tad watery for me so I might try adding chia seeds to the blueberries. If that doesn’t work, I’ll try the cornstarch. Am definitely making this again and will make a bigger batch!!

    1. Woo! So happy to hear this recipe was a hit, Gina. Chia seeds will definitely help soak up some of that liquid and provide extra nutrients! Thanks for making the blueberry crumble and coming back to leave a review, I appreciate it.

  10. 4 stars
    My first time making this, I was interested in using the blueberries as I never baked them before. It turned out out great, delicious! Only complaint is that I didn’t quite have enough toppings to cover the whole pan based on the measurements given. No worries next time I will add more oats and pecans. I like more crust toppings… Now I need some ice cream!😊

    Nicki P.

    1. Yay!! So glad to hear everyone is loving this blueberry crumble! Thanks for the review, Nancy! I really appreciate it :).

  11. 5 stars
    I LOVE this recipe! I’ve made it several times now! I usually do half pecans and half almonds or I toss in some Purely Elizabeth granola if I’m short on nuts or oats for the topping! If you’re in Richmond you have to grab Gelati Celesti vanilla gelato to top it off! Huge hit with my inlaws!

    1. Woo!! So happy this blueberry crumble has bee a hit, Sarah! Thanks so much for trying it out and coming back to leave a review. It means the world to me!

  12. 5 stars
    Made this recipe using fresh blueberries. I like thicker filling so added 2 tbsp of arrowroot powder and also some lemon juice to the berries. It is so delicious and I highly recommend. This will be my new go to crumble recipe!

    1. Ah yay!! I’m so glad you enjoyed this blueberry crumble, Liz! Thanks for the review and star rating. I really appreciate it!!

  13. 5 stars
    I have made this recipe twice now – the first time with blueberries, strawberries that were about to turn, and a peach I had in the crisper. I always like to add a little fresh-squeezed orange juice (or lemon) to the berry mixture. I included a dash of ground cloves and some cardamom to the crumble topping. So good!!

    Yesterday, I made it with just blueberries and added unsweetened coconut, chia seeds, and chopped almonds (what I had on hand) to the topping mix…it’s almost gone 🙂

    This is such an easy and quick, tasty, healthy recipe that anyone can throw together which makes it even better! Thank you, Brittany, for sharing your passion – and recipes – with us!

    1. Ah yay! This makes me so happy to hear! I’m so pumped this blueberry crumble was a hit, Maggie! I love the addition of ground cloves and cardamom, so good. Thanks for the review. I really appreciate it!

  14. 5 stars
    Made this for company. Everyone LOVED it. Easy to make, healthy and sooo delicious! Definitely will be making again

    1. Woo!! So glad this blueberry crumble was a hit, Michele! Thanks so much for making it and coming back to leave a review. I really appreciate it!

  15. 5 stars
    Made it last night! The aroma filled the house so delightfully. It turned out just right. We loved it! I will definitely make it again. Thanks for sharing the recipe!

    1. Yay! So glad this recipe was a hit, Lisa. Thanks for making it and for the review. I so appreciate it!

  16. 5 stars
    I just made this and my husband and I had to make ourselves stop eating it or the whole pan would be gone! Absolutely delicious and my new go-to recipe for blueberries. The topping was out of this world and the only sub I made was Smart balance Original for the coconut oil. (What I had on hand). Thank you!

    1. Ahh yay!! So glad this recipe was a hit, Gail! Thanks for making it and for the review. I so appreciate it!

  17. 5 stars
    I made this yesterday!! Just amazing ! So easy and fun to make and love the crumble on top , so delicious 🤗 we had it with a sneaky scoop of vegan vanilla bean ice cream!!! Can’t wait to make it again!

    1. Ah yay! I’m so glad this blueberry crumble was a hit, Pauline! Thanks so much for the review. I so appreciate it!

  18. 5 stars
    Excellent! Best recipe I’ve found for blueberry crumble. It will be my go-to from now on. Thank you!

    1. Woo!! This makes me so happy to hear, Janna! Thanks so much for the review. I so appreciate it!!

    1. Hey Gabriela – Coconut flour can’t be subbed 1:1 with almond flour so I wouldn’t recommend it. You can use AP or gluten-free all-purpose flour instead.

    1. Yay!! So pumped this blueberry crumble was a hit, Joni! Thanks for making it and coming back to leave a review. I so appreciate it!

  19. 5 stars
    it’s like having a terrific oatmeal cookie along with the berries. MMM! Fantastic and EASY recipe! Thanks for sharing it. Made it on the fly (in a hurry). Super tasty! I added in a few cut up strawberries, too. I liked it warm. However, I really liked it cold. The berry sauce congealed (without using thickener) and the crumble was even chewier, which my husband and I loved. I’m sharing this recipe page with my Facebook friends, who saw my photo and want it, too!

    1. Aw yay! I’m so glad this blueberry crumble was a hit, Andrea! Thanks so much for making it and coming back to leave a review. I really appreciate it!

    1. Hey Katie – I haven’t tried it, but I would imagine that would work just fine. Let me know if you try it and how the recipe turns out!

  20. 5 stars
    I made this for dessert when friends came over for dinner and everyone loved it! We are eating a no added sugar diet, and I love how this is still subtly sweet but it has no refined sugar! Amazing recipe!

    1. Yay! I’m so glad this blueberry crumble was a hit, Alyse! Thanks so much for making it and coming back to leave a review. I really appreciate it!

  21. 5 stars
    One of my favorite recipes from this site! I usually put in slightly less Maple Syrup and have it with plain Greek yogurt for breakfast instead of for dessert.

    1. Woo! I’m so glad this recipe has been a hit, Justine! Thanks for the review. It means the world to me!

  22. 5 stars
    Absolutely amazing recipe! I will definitely make this again! I did not have pecans or walnuts, so I used half chopped peanuts half chopped almonds. I did not have almond flour or meal so used gluten free flour.

    1. Yay!! So glad you loved this crumble, Keisha. I’m glad it turned out for you. Thanks for the review!

  23. 5 stars
    Many families like a vegan, gluten-free recipe. This blueberry crumble is delicious, easy, and can be made with frozen blueberries. Your recipe is easy to understand and worth trying.

    I just wanted to know the maple syrup you used. Thank you, Brittany, for this wonderful post.

    1. So glad you enjoyed this crumble! Whenever I use maple syrup I look for 100% pure maple syrup either amber or dark grade. 🙂

    1. Yay! That’s so wonderful to hear, Rana! Thanks for making this blueberry crumble and coming back to leave a review. I really appreciate it!

  24. Hi! Is there a way to thicken the blueberries slightly without adding more sugar/sweetener? Would I omit the maple syrup in the crumb, or could I just add the cornstarch to the blueberries without the coconut sugar?
    Help! Thanks!

    1. You could totally add a touch of cornstarch or arrowroot powder to help thicken the blueberry mixture.

  25. 5 stars
    I love this! It tastes SO delicious! I didn’t have enough blueberry so I did half strawberry. Next time I’m adding lemon zest!

    1. Yay! So pumped this blueberry crumble was a hit, Asia! Thanks for leaving a review. It means the world to me.

    1. You could try all-purpose flour. I haven’t tried it, but a few others have and said it turned out just fine!

  26. 5 stars
    I absolutely love all of your recipes, and this one was no exception! It has just the right amount of sweetness and crunch.
    I can’t even count how many times I’ve recommended your site to friends.

    1. Ahh yay!! That makes me so happy to hear. 🙂 So glad you’re loving the recipes, Anna. Thanks for the review. I so appreciate it!

  27. 5 stars
    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!!

  28. 5 stars
    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!!!!!

  29. 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.

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

    1. 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

  30. 5 stars
    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. 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

  31. 5 stars
    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. 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. 🙂

  32. 5 stars
    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. 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!

  33. 5 stars
    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. 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

  34. 5 stars
    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. 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!

    1. 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.

  35. 5 stars
    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 !

  36. 5 stars
    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. 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!!

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

  37. 5 stars
    BEST BLUEBERRY CRISP ANYWHERE!! Everyone loves this gf, vegan, or not! Thank you soooooo yummy I make it for every event now!

    1. 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. 🙂

    1. 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

  38. 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!

  39. 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!

  40. 5 stars
    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 🙂

  41. Hello! This recipe seems to be amazing, but i’d Like to know if i can use another type of flour, not Almonte flour! Thank you

    1. I haven’t tried it with another type of flour, but I think it should work. Which flour were you thinking of using?

  42. 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.

  43. 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!

    1. 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. 🙂

  44. 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! !

    1. 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.

  45. 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!

    1. Bummer! I’m so sorry it didn’t turn out. I know how frustrating that is. You said you followed the recipe almost exactly… what changes did you make?

      1. I used 2 1/2 cups of wild black raspberries + saskatoon berries foraged near my house instead of frozen wild blueberries 🙂

  46. 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.

  47. 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!

    1. Hi Jay. I think regular gluten-free flour would work fine in place of the oat flour. Let me know how it turns out!

  48. 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.

  49. 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!!!

  50. 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.

    1. 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. :/

  51. That looks satisfying for dessert or to bring to a dinner party. I’m linking you to my Weekly Reads column for this week, by the way!

  52. Love the idea of a healthy crumble! Blueberries are a definite freezer essential of mine, looking forward to trying this!

  53. This looks delicious. I feel like it would make a really great breakfast for the holidays. 🙂

  54. 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 🙂

  55. 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!

  56. I love this! Crumble desserts are one of my favorite. I can’t wait to try this with some greek yogurt. I love that you keep the desserts simple and delish!

  57. 5 stars
    This looks so good! I love blueberry anything. 🙂 Thanks for sharing this recipe.

  58. 5 stars
    Yum!!! Wish we could get Organic let alone wild blueberries frozen here! Quite the winter treat! Lovely recipe!

  59. This looks so good! Being from NH/Maine – blueberries hold a special place in my heart and on my tastebuds. Can’t wait to enjoy this one! Thanks – and Happy Hannukah. 😉

  60. 5 stars
    This looks so yummy! I go a little bit crazy over blueberries (especially when you find the really sweet ones that just burst on your tongue.) Yum…

  61. 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!

  62. MMMM! I am a huge blueberry fan. This not only looks tasty, but it is pretty!! 🙂 Pinning for later!

  63. Oh my goodness this looks beyond delicious!! The blueberries looks so beautiful too – the color is outstanding! I will have to try out the wild blueberries!

  64. 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!

  65. 5 stars
    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!