Blueberry Crumble

Updated: Sep 9, 2021


Blueberries (bottom layer)

  • 2 cups blueberries

  • 1 Tbsp brown sugar

  • 1 Tbsp maple syrup

  • 1/2 tsp vanilla

  • 1 Tbsp arrowroot powder

  • squeeze of one small lemon (about 1 Tbsp)


  • 1/2 cup oat flour (or almond flour)

  • 1/2 cup rolled oats

  • 1 Tbsp brown sugar

  • 1 tsp cinnamon

  • 1 tsp baking powder

  • 2 Tbsp coconut oil

How to make

  1. Preheat the oven to 375F.

  2. Coat a 9-inch pie dish with cooking spray.

  3. In a medium size bowl, combine the blueberries, brown sugar, maple syrup and lemon juice and toss well. Add the arrowroot starch and toss again, so it coats the blueberries. With a spatula, transfer into the pie dish.

  4. To prepare the topping, combine all the ingredients, except the coconut oil, in a medium bowl and mix well. Add the coconut oil and and stir until it full coats the dry mixture. If needed, add more coconut oil by the teaspoon until the dry mixture if fully coated (but still crumbly).

  5. Sprinkle the topping on top of the blueberries.

  6. Bake for 40 minutes.

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