Description

This Clean Blueberry Almond Crumble is a delicious and wholesome dessert featuring a sweet blueberry filling infused with almond extract and topped with a cinnamon-spiced oat streusel. Baked until bubbly and golden, it makes an excellent treat for dessert or a delightful breakfast option. Perfect for gluten-free and vegan diets, this crumble is made with clean ingredients and natural sweeteners, delivering a comforting yet healthy indulgence.

Ingredients

Scale

Oat Streusel Topping

¾ cup (75g) old-fashioned oats (gluten-free if necessary and measured like this)
¼ cup (30g) whole wheat or millet flour (measured like this)
1 tsp ground cinnamon
2 tbsp (30mL) pure maple syrup*
1 ½ tbsp (21g) unsalted butter,* melted and cooled slightly

Blueberry Filling

6 cups (840g) frozen blueberries
3 tbsp (24g) cornstarch
2 tsp almond extract

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking pan with nonstick cooking spray to ensure easy removal and clean-up.
Make Oat Streusel Topping: In a small bowl, whisk together the oats, whole wheat or millet flour, and ground cinnamon. Add the maple syrup and melted butter, stirring thoroughly until the mixture is evenly combined and crumbly.
Prepare the Blueberry Filling: In a large bowl, combine the frozen blueberries, cornstarch, and almond extract. Stir well to ensure the cornstarch is evenly distributed and the almonds impart their fragrance to the fruit.
Assemble the Crumble: Transfer the blueberry filling into the prepared pan and spread it evenly. Sprinkle the oat streusel mixture evenly over the top of the blueberries to cover the filling.
Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until the blueberry juices bubble around the edges and the streusel topping is golden and crisp.
Cool and Chill: Remove the crumble from the oven and allow it to cool completely to room temperature. Then cover and chill in the refrigerator for at least 3 hours to set before serving.

Notes

Instant oats (gluten-free if necessary) can replace old-fashioned oats, but do not use steel-cut oats.
White whole wheat, whole wheat pastry, or all-purpose flour can be used instead of whole wheat flour.
Use any gluten-free flour except coconut flour in place of millet flour; avoid coconut flour.
Honey or agave syrup can substitute maple syrup for different sweetness options.
For a sugar-free topping, replace maple syrup with 2 tablespoons of milk and the stevia equivalent of 2 tablespoons of sugar (approx. 3 stevia packets).
Fresh blueberries may be used instead of frozen; add 3 tablespoons of water when using fresh berries just before adding cornstarch. Do not thaw frozen berries before mixing.
For vegan and dairy-free, substitute the butter with stick-style vegan butter or coconut oil (vegan butter preferred for better taste and texture).
Store leftovers covered in the refrigerator; the crumble keeps well for up to 6 days.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square slice (approximately 1/9 of recipe)
Calories: 210
Sugar: 16g
Sodium: 35mg
Fat: 7g
Saturated Fat: 2.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 3g
Cholesterol: 7mg

Keywords: blueberry crumble, almond extract dessert, oat streusel, gluten-free dessert, vegan crumble, healthy blueberry dessert, clean eating dessert, low fat dessert, sugar-free option