Wild Blueberry Almond Crumble

Despite the scorching temperatures in Toronto today, I couldn’t stop myself from making this blueberry crumble! With all of the gorgeous summer produce we have in Ontario, it would be wrong to not take advantage of it and bake or cook some beautiful dishes. So here we are with this delicious Wild Blueberry Almond Crumble that can be used as dessert or breakfast— and yes, I definitely had some for breakfast this morning with some coconut yogurt!

What’s nice about this crumble is that it’s not too sweet and this really allows the blueberries to shine. It only uses a bit of maple syrup and some monkfruit sweetener in the crumble.

I also love using almond flour as a wheat flour substitute because it offers a gluten-free source of protein, fat and fibre which makes for a good blood-sugar balancing and nutritious option for baked goods. I also used oats to add more texture and again, to add more fibre to the recipe—It’s all about the fibre for me!

I hope you love this recipe as much as I loved making and eating it! Be sure to soak up all that Ontario produce as much as you can.

If you decide to make this super easy recipe, please tag me in your creations on IG because I love to see them!

Wild Blueberry Almond Crumble

Full of bursting blueberry flavour, this recipe can be enjoyed as a dessert or for breakfast paired with some yogurt! This recipe is inspired the Pinch of Yum's Peach Cobbler.

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Course: Breakfast

Cuisine: American

Keyword: crumble, blueberries, gluten-free

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Author: Megan Horsley

Ingredients

• 3 cups wild blueberries
• 1/4 cup maple syrup
• Optional:
• 2 tsp organic corn starch or tapioca starch especially if using frozen berries or if you like to have a thicker fruit filling
• 1 cup rolled oats
• 1 cup almond flour
• 1/2 cup melted coconut oil butter, or vegan butter
• 1/2 tsp baking powder
• 2 tbsps monk fruit sweetener or coconut sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• Pinch salt

Instructions

• Preheat oven to 350F. Line a baking dish (I used 10.5" x 7.5") with parchment paper. 
• In a large bowl combine the blueberries, corn starch or tapioca starch and maple syrup. Mix well and pour into the baking dish.
• In a separate bowl, combine all of the crumble ingredients until well combined and you have a cookie dough like consistency. Using your fingers or a spoon, scoop and dollop/sprinkle the mixture over the blueberries in an even layer.
• Bake for 30 minutes or until the blueberry mixture stars to bubble around the sides. 
• For a more golden top, broil on low for 2-3 minutes or until the crumble reaches desired golden colour.
• Enjoy with yogurt for breakfast or with vanilla ice cream for dessert!