A while back, I made a glorious discovery while scrolling through Instagram: The Blueberry Crumble. 😋
I was already in love with blueberries because of their powerful antioxidant and cancer prevention superpowers but having a simple way to enjoy mass quantities in a delightfully delicious dessert was a no-brainer.
We make this dessert so often, we’ve even put our own twist on it by using clean, organic ingredients whenever possible. The Chia Seeds not only help thicken the filling and are a healthy source of omega-3 fatty acids, antioxidants, and fiber.
Guess what else I love about this recipe? It’s so quick and easy!
I’m not much of a baker, so I appreciate recipes with simple ingredients. This one’s soooo easy even my 7 year-old son (and his trusty companion, Chef Jose) can make it. Check it out.
When we’re feeling really wild, we’ll add a scoop of Rebel or Keto vanilla ice cream. You might even find me eating it straight out of the baking dish with my morning coffee.
Hope you and your family enjoy this blueberry crumble recipe as much as we do. And a big thanks to @ahousewebuilt for the inspiration!
Buen provecho!
Blueberry Crumble
Filling
- Blueberries (frozen, organic)
- Juice of 1 Lime
- Nutmeg
- Cinnamon
- 1 tbsp Chia Seeds
Topping
- 1/4 cup Almond Flour
- 1/2 cup Oats
- 2 tbsp Coconut Sugar or Honey (or stevia equivalent)
- 2 tbsp Melted Butter (or coconut oil)
- Cinnamon (a few dashes)
Step 1 (filling)
Fill baking dish with frozen blueberries
Add juice of 1 lime and stir
Sprinkle some nutmeg and cinnamon
Step 2 (topping)
Mix 1/4 cup flour, 1/2 cup oats, 2 tbsp coconut sugar, a few dashes of cinnamon.
Mix in 2 tbsp melted butter
Sprinkle topping over blueberry filling.
Step 3 (bake)
Bake at 350 for half an hour (or less if you just can't wait) 😆
Photo by Duncan Kidd