Description
This Blueberry Lemon Crumble is everything you want in a dessert — sweet, tangy, cozy, and ridiculously easy to throw together.
Ingredients
Scale
For the Blueberry Filling:
- 4 cups fresh or frozen blueberries
- 2 tbsp lemon juice
- 1 tsp lemon zest
- ¼ cup maple syrup or honey
- 1 tbsp cornstarch (or arrowroot powder for gluten-free)
- ½ tsp cinnamon
For the Crumble Topping:
- 1 cup rolled oats
- ½ cup almond flour (or all-purpose flour)
- ¼ cup coconut sugar or brown sugar
- ½ tsp cinnamon
- Pinch of salt
- 4 tbsp melted butter (or coconut oil for vegan)
Instructions
In a large bowl, toss the blueberries with lemon juice, zest, maple syrup, cinnamon, and cornstarch.
Pour the mixture into a greased 9×9-inch baking dish.
In another bowl, mix the oats, almond flour, sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture is crumbly.
Sprinkle the crumble evenly over the blueberry mixture. Bake at 375°F for 30-35 minutes until the filling is bubbling and the topping is golden brown.
Let it cool for about 10 minutes before digging in. Serve warm with a scoop of vanilla ice cream or coconut whipped cream.