Clean Blueberry Almond Crumble


  • ¾ cup (75g) old-fashioned oats (gluten-free if necessary)
  • ¼ cup (30g) whole wheat or millet flour (measured correctly)
  • 1 tsp ground cinnamon
  • 2 tbsp (30mL) pure maple syrup*
  • 1 ½ tbsp (21g) unsalted butter, melted and cooled slightly
  • 6 cups (840g) frozen blueberries
  • 3 tbsp (24g) cornstarch
  • 2 tsp almond extract


  1. Preheat the oven to 350°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
  2. To prepare the oat streusel topping, whisk together the oats, flour, and cinnamon in a small bowl. Add in the maple syrup and butter, stirring until completely incorporated.
  3. To prepare the filling, stir together the blueberries, cornstarch, and almond extract in a large bowl until thoroughly combined. Transfer the filling to the prepared pan, and sprinkle the oat streusel on top. Bake at 350°F for 50-60 minutes, or until the blueberry juices are bubbling at the sides. Cool completely to room temperature; then chill for at least 3 hours before serving.

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