Blueberry Crumble Healthy

Blueberry Crumble Healthy came out because I love to bake and cook… but I don’t love the weight my body gains or all of the additives put in most processed foods, so I started experimenting on my own. After several hundred attempts, I found a recipe that is very easy and quick to make, with ingredients you will find in almost every kitchen.

The Ultimate Healthy Blueberry Crumble

This easy dessert is secretly healthy enough for breakfast! It’ll keep for at least a week if covered with foil or transferred to airtight containers and stored in the refrigerator. (And for a special treat, I highly recommend topping it with a bit of ice cream!)

INGREDIENTS 

• ¾ cup (75g) old-fashioned oats (gluten free if necessary and measured like this)
• ¼ cup (30g) whole wheat flour or millet* flour (measured like this)
• 1 tsp ground cinnamon
• 2 tbsp (30mL) pure maple syrup, room temperature
• 1 ½ tbsp (21g) unsalted butter, melted
• 6 cups (840g) blueberries (see Notes!)
• 3 tbsp (24g) cornstarch

INSTRUCTIONS

• Preheat the oven to 350°F, and coat an 8”-square pan with nonstick cooking spray.
• To prepare the topping, whisk together the oats, flour, and cinnamon in a small bowl. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.
• To prepare the filling, toss the blueberries with the cornstarch in a large bowl until completely coated.
• Transfer the filling to the prepared pan, and sprinkle evenly with the topping. (The topping tends to clump, so break it up into really small pieces!) Bake at 350°F for 45-55 minutes or until the juice is bubbling at the sides of the pan. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juices to fully thicken.

NOTES

IMPORTANT BLUEBERRY NOTES – READ BEFORE BEGINNING: Both fresh and frozen blueberries will work. I highly recommend tasting your blueberries first to make sure they’re juicy and sweet! If they’re not very sweet, then you may want to add sweetener to the filling so your crumble isn’t tangy or tart.

If using fresh blueberries, then add 3 tablespoons of water to the blueberry filling, just before adding the cornstarch. (Without the water, the filling will be dry, and the cornstarch won’t fully dissolve.)

If using frozen blueberries, do not thaw them. Toss the frozen blueberries directly with the cornstarch, and bake the crumble for closer to 55-65 minutes instead.

IMPORTANT BAKING NOTE – READ BEFORE BEGINNING: You must let the crumble cool completely to room temperature and chill for 3+ hours before serving in order to let the blueberry juices to fully set. If you’d prefer to serve it warm, see my suggestion below!

OATS ALTERNATIVE: Quick cooking oats (also called “instant” oats or “one minute” oats) may be substituted for the old-fashioned rolled oats. Do not substitute steel-cut oats; they don’t soften properly.

FLOUR ALTERNATIVES: White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the regular whole wheat flour. Oat flour (and gluten free, if needed) may also be substituted, but be very careful when measuring it because it tends to be more absorbent.

MAPLE SYRUP ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.

GLUTEN FREE OPTION: To make the crumble gluten free, use the millet flour option and certified gluten free old-fashioned oats or certified gluten free quick cooking oats.

Almost any other gluten free flour will work in place of the millet flour — except for coconut flour. Do not substitute coconut flour because it makes the topping too dry and crumbly.

DAIRY FREE + VEGAN OPTION: For a vegan version, substitute Earth Balance buttery sticks for the best results. Coconut oil will also work, but the flavor and texture of the topping will be slightly different.

SERVING WARM: If you prefer to enjoy your crumble warm, then reheat individual portions once it has chilled in the refrigerator.

healthy blueberry crumble

It’s a simple, lower sugar blueberry dessert topped with an oat and nut crumble. A light and nutritious summer dessert!

how to make healthy blueberry crumble

featured ingredients

Crumble:

• Oats: One of the main ingredients of the crumble – oats! They provide a hearty, wholesome texture and taste.
• Nuts: I use walnuts or pecans for ultimate nuttiness.
• Butter: Provides that fabulous buttery flavor and brings the crumble topping together.
• Honey: Provides sweetness, but not too much.
• Lemon zest: Offers bright, citrusy flavor.
• Vanilla and almond extracts: Flavor, flavor, flavor. Don’t skip the almond extract, it’s absolutely fabulous.
• Salt: To bring out and enhance the flavors of everything else.

Blueberry Filling:

• Blueberries: 4 cups of fresh or frozen blueberries.
• Lemon juice: Offers bright, citrusy flavor.
• Sugar: But not too much.
• Cornstarch: Cornstarch thickens the blueberry filling so it’s not watery.
• Vanilla extract: More flavor.

step-by-step instructions

1. Preheat oven to 375 degrees. Grease a 9×9 baking dish. Set aside.
2. Place all crumble ingredients in a medium glass mixing bowl and stir to combine.
3. In a separate medium mixing bowl, stir together the blueberry filling ingredients until combined.
4. Pour the blueberry mixture into the prepared baking dish. Sprinkle the oat crumble mixture on top of the blueberries.
5. Bake 30-40 minutes, until blueberries start to burst and topping is lightly browned.
6. Serve over yogurt or with ice cream.

recipe substitutions and alterations

• For the oats: Use old-fashioned rolled or quick oats.
• For the nuts: Try with sliced almonds.
• For the butter: Try with coconut oil.
• For the honey: Try with maple syrup.
• For the blueberries: Use any berries or a combination of berries. Use another fruit like dark sweet cherries or peaches.
• For the sugar: Use granulated or brown sugars, honey or maple syrup.

nutrition considerations

• To make this gluten free: Use gluten free oats. Be sure all packaged ingredients are gluten free.
• To make this dairy free: This recipe does not contain dairy. Serve with dairy free ice cream or frozen yogurt.
• To make this vegan: Use coconut oil instead of butter. Use maple syrup instead of honey. Serve with plant-based ice cream or frozen yogurt.
• To make this nut free: Skip the nuts and use more oats. Be sure all packaged ingredients are nut free.
• To make this egg free: This recipe does not contain eggs.
• To make this even lower in sugar: Use less sugar or substitute some or all with a sugar substitute like Swerve, stevia or monk fruit.

Healthy Blueberry Cobbler

Healthy Blueberry Cobbler is a decadent dessert that’s vegan-friendly, gluten-free, and full of flavor. Requiring just 10 minutes of prep time, this is a must-try dish that you’re guaranteed to love!

A perfectly delicious healthy dessert

If you’ve been looking for a treat so indulgent that it feels like a luxurious dessert, this is it. Healthy blueberry cobbler is a dish that sits on the nutritious end of the spectrum and tastes great. Trust me… despite being a healthier dessert option, this cobbler doesn’t sacrifice a single smidgen of flavor.

One of the best parts about this recipe is that it’s vegan, which makes it an option suitable for many! This is a great dessert to serve up when entertaining guests or attending a potluck. People will be absolutely blown away when they learn about its healthy ingredients!

Gluten Free Chocolate Zucchini Muffins

An easy and healthy recipe for gluten free chocolate zucchini muffins, made with low carb ingredients like almond flour. These double chocolate muffins are moist, fluffy, and perfect for kids and adults alike!

Ingredients used to create blueberry cobbler

This recipe comes with two sections: the base and the cobbler. Within both parts are easy, simple ingredients. Don’t worry, you won’t have to hunt down any obscure baking items! Here’s what you’ll need to make this delicious dessert.

Blueberry base:

• Blueberries
• Maple syrup
• Lemon juice
• Vanilla
• Arrowroot or cornstarch

Cobbler:

• Rolled oats
• Walnuts
• Almond flour
• Salt
• Maple syrup
• Coconut oil
• Vanilla

Tools needed to make this recipe

When I say this recipe is simple, I mean it! In total, you’ll only need four items to bring this cobbler to life: 2 mixing bowls, a stirring utensil, and an 8×8 baking pan. If you have a different sized pan, feel free to use it, but keep a close eye during baking.

How to make healthy blueberry cobbler

Healthy cobbler is one of my favorite dessert recipes to make. You’ll need to prepare for 40 minutes of baking time, but the prep shouldn’t take more than 10! In total, this dish will take less than 1 hour from start to finish.

Start by preheating the oven to 350F.

Then, in a large bowl, mix the blueberries, maple syrup, lemon juice, and vanilla. Add the arrowroot starch and toss the blueberries.

Spoon the berries into an 8×8 inch pan, leaving the juice behind in the mixing bowl.

In another bowl, mix the oats, walnuts, almond flour, and salt.

Stir in the maple syrup, coconut oil, and vanilla until well combined.

Next, spread the cobbler topping on top of the blueberries until most of the berries are covered.

Bake in the oven for 40 munutes or until the topping is golden brown.

Let cool for 15 minutes, and then enjoy!

Store leftovers in the refrigerator.

Cobbler topping ideas

Want to spice up your cobbler and include a little extra fun? Add some toppings! Here are some delicious ideas.

Vanilla icecream
I love to eat icecream alongside my cobbler, especially when the cobbler is warm! The hot and cold combo really enhances the flavors.

Nuts
I know this recipe includes walnuts, but feel free to add extra on top! Walnuts, peanuts, pecans, almond slivers… they all taste great!

Chocolate
Chocolate is always a good idea, so why not add some to your cobbler? Sprinkle your bowl with crushed chocolate, cocoa nibs, chocolate chips, or even Mini M&Ms! You won’t regret it.

Fruit
Like with the nuts, you can’t go wrong with extra fruit. Top your cobbler with the fruit of your choice. More blueberries? Sure! Strawberries, blackberries, or peaches? Of course!

Whipped cream
This one is a no brainer! All desserts taste better with a dollop (or more than a dollop) of whipped cream on top!

Blueberry cobbler substitution options

Do you have a few alternative ingredients on hand that you’re looking to use in this recipe? Here are some easy swaps that may work for your cobbler.

• Blueberries: Love a good cobbler but aren’t a big fan of blueberries? That’s ok! They can be swapped with strawberries, raspberries, or even blackberries. You could try peaches too! Choose the fruit of your choice, and follow the directions as outlined in the recipe card.
• Maple syrup: Maple syrup is used in both portions of this recipe. If you’d prefer something else, you can use molasses or honey!
• Walnuts: I love using walnuts in this cobbler, but you can use any type of nut that you’d like. I’m sure pecans in particular would taste great!
• Coconut oil: Coconut oil can be replaced with any similar fatty oil.

A healthier cobbler recipe

When I make new dessert recipes, health is at the forefront of my mind. I love playing around with ingredients to make dishes that are as healthy as possible! For this recipe, I used four ingredients that make it a bit more nutritious than the classic recipe.

Maple syrup
To sweeten my cobbler, I used maple syrup. This is one of my go-to ingredients because it serves as an all-natural sweetener that tastes wonderful and eliminates the need for granulated sugar. Combined with the blueberries, the taste is something else!

Rolled oats
Many cobbler recipes use sugar cookie dough as the top layer. Though I’m all for an indulgent sugar cookie topping from time to time, using rolled oats is a much healthier alternative. I combine the oats with the flour, oil, and a few more ingredients to achieve a dough that works wonderfully as the top layer of the cobbler.

Almond flour
Almond flour helps to give the cobbler it’s consistency. It’s my favorite type of flour to use, as it’s much more nutritious than all-purpose flour. Plus, it has extra protein!

Coconut oil
Coconut oil is a great option to use in place of canola, vegetable, or other oils. I use it in pretty much all of my baking recipes! It’s an easy swap that provides a bit of healthy fats.

Tips for making the best healthy cobbler

Here are a couple of quick how-tos that will help you create the best cobbler you’ve ever had!

• Don’t skip any of the ingredients: It may be tempting to omit the cornstarch or maple syrup, for example, but these ingredients are vital! You’ll want to use all of the ingredients listed to end up with a delicious cobbler. *I suggest doubling the cobbler topping if you really like extra crumble topping
• Use fresh or frozen fruit: Don’t used canned fruit in this recipe. Canned fruits often have added sugars and flavorings that can ruin your cobbler. Plus, they’re filled with liquids that will make your dish too runny. Stick with fresh or frozen, and no need to let frozen fruit thaw before adding to your recipe.
• Cool thoroughly before eating: The recipe instructs to wait until the cobbler has cooled before digging in. This is for good reason! As the cobbler cools, the inside begins to thicken, creating the thick, gooey texture that we all love. If you eat it too soon, it will be runnier than it should be. Let it cool!
• Storing blueberry cobbler: Be sure to refrigerate any leftover cobbler in a sealed container. Enjoy within 2 days. Feel free to eat it cold or reheat in the microwave in 15 second increments.