Notes: Instant oats (
gluten-free, if necessary!) may be substituted for the old-fashioned oats. Do not substitute steel-cut oats.
White whole wheat flour,
whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.
Any gluten-free flour may be substituted for the millet flour except coconut flour. Do not use coconut flour!
Honey or
agave may be substituted for the maple syrup.
For a sugar-free topping, replace the maple syrup with 2 tablespoons of your preferred milk plus the stevia equivalent of 2 tablespoons of sugar. (I used 3 of
these stevia packets.)
Fresh blueberries may be substituted for the frozen. If using fresh, then add 3 tablespoons of water to the blueberry filling, just before adding the cornstarch. (If using frozen, do not thaw them. Toss the frozen blueberries directly with the cornstarch!)
VEGAN + DAIRY-FREE OPTION: Substitute
stick-style vegan butter in place of the butter. Coconut oil will work in a pinch (but vegan butter has a slightly better taste and texture!).
The crumble will last for at least 6 days if covered and chilled in the refrigerator.
{gluten-free, vegan, clean eating, low fat, low calorie, sugar-free option}