Clean Blueberry Almond Crumble
Yields: 9 square slices
With the elegant taste of almond extract in the blueberry filling and the cinnamon-spiced oat streusel on top, this easy dessert always disappears quickly—especially when served with ice cream! If you happen to have any leftovers, eat them plain for breakfast the next morning. I won’t judge!
  • 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.
Notes: For a vegan version, substitute Earth Balance buttery spread in place of the butter.

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.)

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}
Recipe by Amy's Healthy Baking at