The Ultimate Healthy Blueberry Crumble
Yields: 1 crumble, 9 slices
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!)
  • 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
  1. Preheat the oven to 350°F, and coat an 8”-square pan with nonstick cooking spray.
  2. 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.
  3. To prepare the filling, toss the blueberries with the cornstarch in a large bowl until completely coated.
  4. Transfer the filling to the prepared pan, and sprinkle evenly with the topping. (The topping tends to clump, so try to break it up into fairly 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: To make the crumble gluten-free, use the millet flour option and certified gluten-free oats. Almost any other gluten-free flour will work as well, except for coconut flour. Do not substitute coconut flour.

Honey or agave may be substituted for the pure maple syrup.

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.

Both fresh and frozen blueberries will work. 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, and bake the crumble for closer to 55-65 minutes instead.

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

{gluten-free, vegan option, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at