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This comforting blueberry crumble is one of my favorite ways to turn a bag of frozen blueberries into a nourishing breakfast that feels like a special treat. Bursting with juicy berries and crowned with a crunchy oat topping, it comes together with just a few pantry basics and makes mornings a lot brighter.
This recipe was born from a lazy Saturday when I wanted something warming but also easy and healthy. Now I make it every time I find a big bag of blueberries tucked away in the freezer.
Ingredients
- Blueberries: Fresh or frozen are high in antioxidants and give a lovely jammy consistency. Look for deep blue color and avoid berries that look dull or shriveled
- Vanilla extract: Brings out the natural sweetness of the fruit. Pure extract gives the best flavor
- Gluten free oat flour: Helps thicken the berry filling without gluten. Make sure it is certified gluten free if you have sensitivities
- Lemon juice: Brightens the berries and makes their flavor pop. Fresh lemon is best for the freshest taste
- Gluten free oats: Create the signature crumble texture. Choose rolled oats for a heartier topping
- Cinnamon: Adds a subtle spice note and warmth. Fresh ground is especially aromatic
- Honey: Gives gentle sweetness along with moisture. Pure local honey is my pick
- Melted butter: Provides richness and binds everything together in the topping. Good quality unsalted butter lets you control the salt level
- Pinch of salt: Is small but so important balancing the flavors and enhancing sweetness
- Shredded coconut: Unsweetened for a tropical hint optional
- Hemp seeds: Boost the crumble with extra protein and nutrition optional
- Chopped walnuts: Contribute delicious crunch and healthy fats optional
Step-by-Step Instructions
- Prep the Oven and Dish:
- Preheat your oven to 350 F so it has time to reach temperature. Lightly grease a large glass or ceramic baking dish about eleven inches across to prevent sticking and make serving easy.
- Mix the Berry Filling:
- Pour blueberries into the baking dish straight from frozen if using frozen no need to thaw. Drizzle with vanilla extract for aroma sprinkle with oat flour to lightly thicken and squeeze lemon juice over the berries. Stir gently so the berries are evenly coated without smashing them.
- Make the Crisp Topping:
- In a separate medium bowl combine gluten free oats oat flour ground cinnamon honey melted butter and a pinch of salt. If you like extra texture and nutrition add in coconut hemp seeds or walnuts. Blend with a fork until the mixture feels dry but clumps together when pressed.
- Top the Blueberries:
- Evenly distribute the oat topping over the fruit. It is fine if a few bits of berries peek through. Gently pat the topping down with your hands or a spatula to help it hold together while baking.
- Bake to Perfection:
- Slide the dish into the preheated oven and bake for about forty minutes. Watch for the topping to become golden and crisp and for the berry juices to bubble up around the edges. If your oven runs hot check a little early to prevent over browning.
- Let Cool Slightly:
- Remove crumble from the oven and allow it to cool for at least fifteen minutes. This helps the filling thicken up and makes serving cleaner and easier.
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I absolutely love adding coconut for its chewy sweetness. The best memories are when my whole kitchen smells like baked berries on a cozy Sunday morning with family gathered around waiting to dig into this crumble.
Storage Tips
Leftover crumble stays fresh in the fridge for up to five days. I like storing it in the same baking dish covered with foil or a reusable wrap. To enjoy it warm again just reheat in a low oven or a few seconds in the microwave. You can also portion into individual containers for quick grab and go breakfasts.
Ingredient Substitutions
Swap blueberries for any mixture of berries such as raspberries blackberries or strawberries if you want to mix up the flavor. Plant based butter or coconut oil works instead of butter for a dairy free option. Maple syrup can stand in for honey if preferred just know it will taste slightly different. Pecans or almonds make a great walnut alternative in the topping.
Serving Suggestions
Serve warm with Greek yogurt for an extra protein boost or with a splash of plant based milk. It also goes wonderfully beside scrambled eggs or as a wholesome dessert topped with a scoop of vanilla yogurt. My kids even love it cold straight out of the fridge.
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This blueberry crumble is sure to be a hit whether you serve it for breakfast or dessert!
Frequently Asked Questions
- → What makes this crumble anti-inflammatory?
The combination of blueberries, cinnamon, walnuts, and gluten-free oats offers antioxidant and anti-inflammatory properties.
- → Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries work wonderfully and may reduce overall baking time slightly.
- → Is this crumble gluten-free?
Yes, using gluten-free oats and oat flour ensures a gluten-free breakfast option.
- → Are there any optional add-ins?
You can add shredded coconut, hemp seeds, or chopped walnuts for texture and nutrition.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently before serving.