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I have to confess … I love blueberries! They may very well be my favorite berry. I love eating them as is, but today, I decided to bake with them and created a blueberry crumble! This blueberry crumble recipe combines the natural sweetness of blueberries with a crunchy, nutty topping for a treat that’s both satisfying and wholesome. Perfect for dessert or even a sweet breakfast, this crumble is packed with nutrients and flavors that everyone will love.
Ingredients:
For the base:
- 4 cups frozen blueberries
- 1/2 cup oat flour
- 2 tbsp coconut sugar
For the crumble:
- 1 cup raw almonds
- 1 cup raw cashews
- 1/2 cup coconut sugar
- 1/2 cup maple syrup
- 3/4 cup rolled oats
- 1/2 cup oat flour
- 1 tsp cinnamon
Directions:
For the base:
Start by measuring out 4 cups of frozen blueberries into a microwave-safe bowl. Microwave for about 6 minutes (check it after 3 or 4). You want the blueberries to be fully thawed.
Next, add the oat flour and coconut sugar to the blueberries and stir until very well combined.
Coat a square baking dish with cooking spray or coconut oil. Pour the blueberry mixture into the dish and spread it out evenly. Set the dish aside while you prepare the crumble.
For the crumble:
Start by chopping up your almonds and cashews into smaller chunks. Then, put your chopped up almonds and cashews into a large mixing bowl. Add the remaining crumble ingredients to your bowl. Mix until very well combined.
Pour the crumble over the blueberries in the baking dish. Make sure to spread the crumble out so that it covers the baking dish completely (the blueberries should be fully covered by the crumble).
Place your baking dish into the oven, set the oven to 350 degrees Fahrenheit (no need to preheat), and bake for 20-25 minutes. The crumble is ready when the top is nicely browned, and the blueberries are bubbling at the edges.
Let cool and dive in!
Store leftovers in the fridge.
Enjoy!
Desserts à la Mariane 