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Blueberry crumble topped with vanilla ice cream in a bowl with a spoon.
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4.31 from 81 votes

Blueberry Crumble

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: blueberry crumble
Servings: 8
Calories: 277kcal


  • 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


  • 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.
    Blueberries in a baking dish.
  • In a medium bowl, stir together oats, pecans, almond flour, maple syrup, coconut oil, cinnamon and sea salt.
    Oatmeal pecan crumble topping mixture in a bowl.
  • Once combined, spoon oatmeal pecan topping over the blueberries. Gently press the mixture down using the back of the spoon.
    Blueberries in a baking dish getting topped with an oatmeal crumble.
  • Bake in preheated oven for about 30 minutes, or until topping has hardened and turned a lovely golden brown color.
    Blueberry crumble in a baking dish.
  • Cool for 10-20 minutes.
  • Serve with whipped topping or ice cream.



  • 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.


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