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Blueberry Crumble
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Blueberry Crumble

Course Brunch, Dessert
Cuisine Vegan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 9 " pie plate
Author Debra @vegeliciouskitchen.com

Ingredients

  • *For the Filling*
  • 5 cups fresh blueberries preferably organic, checked, stemmed, rinsed and drained
  • 1/2 teaspoon pure vanilla extract
  • 4 teaspoons fresh lemon juice
  • 1 - 2 teaspoons fresh lemon zest
  • 3 Tablespoons pure maple syrup
  • *For the Crumble Topping*
  • 1 cup rolled oats regular or gluten-free
  • 1 cup quick oats regular or gluten-free
  • a pinch of salt
  • 1/2 teaspoon pure vanilla extract
  • 6 Tablespoons pure maple syrup
  • 1/2 cup almond flour/almond meal or ground almonds
  • 1/2 teaspoon ground cinnamon
  • 5 Tablespoons coconut oil

Instructions

  • *Preheat your oven to 350 degrees F*
  • Add the fresh rinsed and drained blueberries to a bowl
  • Top with the maple syrup and set aside while you prepare the crumble so the berries will release their juices
  • To make the crumble, combine both types of oats, salt, vanilla, maple syrup, almond flour, cinnamon and stir together
  • Add the coconut oil and stir in and then get your hands right in there to combine the oil thoroughly with the topping ingredients and set aside
  • Now get your bowl of blueberries and maple syrup and add the other ingredients - the vanilla extract, lemon juice and lemon zest
  • Oil a 9" glass pie plate with a little coconut oil
  • Add the berry mixture to the pie plate
  • Top evenly with the crumble topping and pat down gently
  • Place the pie plate on a foil lined baking sheet to catch any drips and place in the center rack of the oven
  • Bake for approximately 35 - 40 minutes, until top is lightly browned and firm
  • Let cool for 5 to 10 minutes on a wire rack and serve warm as it is or with your choice of topping
  • Best eaten warm on the day you make it, in my opinion!
  • It can be reheated if it cools down and it also freezes well
  • ENJOY!