This healthy blueberry crumble recipe is perfect for a wholesome dessert or even a sweet breakfast! It’s made without dairy and without oil, but you’d never tell- It’s so buttery and sweet and LOADED with blueberries! Vegan and gluten free, it’s also keto friendly.
We love our healthy blueberry recipes around here. We’ve had blueberry breakfast cookies, blueberry crumble bars, and this delicious and healthy blueberry crisp.
This easy and healthy dessert could not be any easier. Add the blueberries to a dish, top with crumble and bake- That is it.
Now traditional blueberry cobblers are made with butter, oil, and eggs, but not this one. This is a healthy blueberry cobbler, but you’d never tell.
It’s sweet, and loaded with juicy, juicy blueberries. It’s a taste and texture lovers dream- gooey blueberries paired with a crunchy and crispy crumble topping.
This blueberry crumble is naturally vegan and gluten free, but it;’s also completely grain free as it is made without oats. Because of that, it’s also secretly low carb and keto!
How to make a healthy blueberry cobbler
The Ingredients
- Blueberries– You can use either fresh blueberries or frozen blueberries. If you use frozen ones, allow them to thaw out completely, otherwise, there is potential for the crumble topping to become a little soggy.
- Lemon juice– Adding lemon juice helps keep the blueberry mixture intact, instead of bursting once they begin to cook.
- Almond flour– Both blanched almond flour and almond meal can be used. I prefer the blanched variety, as it has a lighter and crispier texture.
- Coconut flour– works well with the almond flour to produce a thick and delicious crumble. You can replace this with oatmeal (rolled oats) but it will no longer be keto or grain free.
- Granulated sweetener of choice– Any granulated sweetener will work. I used erythritol to keep it sugar free and keto, but you can use coconut sugar, brown sugar, white sugar, etc.
- Cinnamon– Gives the crumble topping a delicious cinnamon flavor.
- Almond butter– Replaces the need for any butter or oil, yet gives the crumble that buttery flavor we adore. You can use any smooth nut or seed butter of choice (e.g. peanut butter, sunflower seed butter, etc).
- Sugar Free Maple Syrup– I used keto maple syrup, but if you aren’t strictly low carb, you can use maple syrup or agave nectar.
The Instructions
Start by preheating the oven to 180C/350F and line a small baking dish with cooking spray or coconut oil. Set that aside, and start preparing the ingredients! In a large mixing bowl, mix together your blueberries and lemon juice, and transfer to the baking dish and spread out in an even layer. Using the same bowl, prepare the crumble topping, by mixing together the almond flour, coconut flour, sweetener, cinnamon, almond butter, and syrup, until a crumbly texture remains. Pour the crumble mixture over the blueberries and bake the blueberry crumble for 15-20 minutes, until the crumble topping has become golden brown.
Healthy Blueberry Cobbler Tips
- Make a berry fruit cobbler by using a mix of berries, like blackberries, raspberries and strawberries. Keep the proportion of berries the same.
- To keep this healthy crumble keto friendly, be sure your sweeteners are all low carb and sugar free.
- You can make single serve portions of the crumble by baking them in individual ramekins. Use 4-8 small ramekins, depending on how big the portions you want them to be.
- To increase the protein content, feel free to add a scoop or two of protein powder into the crumble mixture.
What to serve with the blueberry crumble
I personally love this healthy blueberry crumble on its own, but here are some other ways to enjoy it-
- Ice Cream– Serve with a scoop of vanilla ice cream, chocolate ice cream, or strawberry ice cream.
- Coconut whipped cream– Add a side of simple whipped coconut cream.
- Yogurt– If you want to enjoy this as a breakfast crumble, add some natural yogurt, for a protein packed breakfast!
Storing, Freezing and Reheating tips
- To store: Leftover healthy blueberry crisp should be kept in a sealable container and stored in the refrigerator. It will keep fresh for up to 1 week.
- To freeze: Freeze portions of blueberry crumble in a freezer friendly container and keep in the freezer for up to 6 months.
- To reheat: Reheat the crumble in the microwave or for an ultra crisp topping, in the oven.
More healthy desserts recipes
- Strawberry Oatmeal Cookies
- Cookie Dough Bites
- Coconut Chocolate Balls
- No Bake Cheesecake
- 4 Ingredient Chocolate Tart
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Healthy Blueberry Crumble (vegan AND keto!)
Ingredients
- 8 cups blueberries fresh or frozen
- 2 tablespoon lemon juice
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup granulated sweetener of choice * See notes
- 1 tablespoon cinnamon
- 1/2 cup almond butter can sub for any nut or butter
- 1/4 cup maple syrup ** See notes for keto option
Instructions
- Preheat the oven to 180C/350F and grease an 8 x 80inch baking dish with cooking spray and set aside.
- In a small mixing bowl, coat the blueberries with lemon juice, mix well then transfer to the baking dish and spread out evenly.
- In a separate mixing bowl, combine the almond flour, coconut flour, granulated sweetener of choice, cinnamon and mix well. Melt your almond butter with your maple syrup and add to the dry mixture. Stir until a crumbly texture remains.
- Cover the blueberries with the 'crumble' mixture and bake for 25-30 minutes, or until the crumble is golden brown.
- Allow to cool for 5 minutes in pan before serving or allow to cool completely before refrigerating.
Notes
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
I hate that movie/book. Gene Wilder was just too good at the role, and the book was pretty effing morbid. And then, in the new one, too weird and psychedelic. This, however, is lovely. We are currently trying to go through as much of our food as possible, so this will likely have to wait, but yum!
LOL!!!! I did NOT like the new one though!
Haha! I love that you referenced Willy Wonka. Mate, what would you give to go wander around the chocolate fountain? What would you do first? I think I would jump straight through the chocolate waterfall! And then I might sit in the chocolate lake…while eating blueberry breakfast crumbles, of course. I love that you bought a massive bag of berries…keep the berry love coming!
SO MUCH.
Growing up, I wished I could paint my walls with stickers which tasted like candy lol!
I have an abundance of broccoli right now because it was on sale and it never is so…this is also a reason to buy a lot of cheese and dips to eat with them 🙂 the only part of Charlie and the chocolate factory I liked was the candy man song. It was kind of a creepy movie lol
It was quite creepy, wasn’t it! Broccoli is SO expensive in Australia right now!
It’s strawberry season here, so I’ve been eating a lot of those. I do love me some blueberries, though! I’ve been on my egg bake kick for like 3 weeks now, but I feel like I’m going to get sick of it here pretty soon!
YES! I just picked up a bag of frozen strawberries for a recipe and I can’t wait..I’m abit over blueberries!
Your killing me with all of the blueberry goodness because right now they cost about 6 dollars for one cup! I guess I’ll just have to wait until july when they become super cheap or just use the frozen ones. Also fun fact: I could not watch willy wonka in the chocolate factory when I was little because I would get nightmares about the oomph loompahs. They still freak me out!
wait, WHAT? Are you buying them at the VISA centre haha!
LOL. Oh gosh, Niki once dressed up as one and scared herself lol!
I loooove Willy Wonka! And I wish I had a friend who wanted to try out all their recipes on me… that sounds like a dream!
Haha come visit here!
Oh this looks great, Arman!
Thanks so much, Becky!
SWEET POTATOES. But I’ve been obsessed with kabocha, Brussel sprouts, blackberries, spinach/kale and nowadays cauliflower! And if you were to put me in Charlie and the Chocolate Factory, I wouldn’t really be able to place myself. NOT Veruca because I HATE squirrels though–LOL!
Hahahaha Veruca salt is full of pepper 🙂
Oooo this is a new one! Does it work just as well without the protein powder??
Hi Cora! You can totally omit the protein powder 🙂
I’m sure anything you serve at brunch is magical. Now just come back and include me.
😀 Set the guest room up!
I love love love hosting dinner parties to test recipes. It’s a great reason to invite someone over! I’m all about the bloobs too. My nearby costo sells fresh organic bloobs in bulk – it’s an awesome deal.
LOL. Not going to lie, I misread bloobs 😉
I am SO happy I found your blog!!! Can’t tell you how much I love your recipes!! All the ones that I have tried have been AMAZING!!!!?? I don’t subscribe to many blogs but I am subscribed to yours! It’s my favorite!!!!!❤️❤️❤️
🙂 Cindy, this absolutely made my day- Thank you so so much.
I love blueberries. About 6 more weeks until I can go blueberry picking again. The picking part is actually shit but the tons of cheap fresh blueberries are amazing!
Also crumble. Our favorite Pub in London used to have a ‘crumble of the day’ and we were so obsessed with it.
Speaking of obsession. My sister and I were so obsessed with Charly and the Chocolate Factory. We got a kick out of singing the Willy Wonka song again and again. Our favorite character was Doris 😀
And that was a lot of trivia!
Omg. I would LOVE to go blueberry picking!!!
Hahahaha Doris. Doris is such a tool.
ARMAN YOU’VE DONE IT AGAIN THIS SOUNDS AMAZING <3 <3
i'm breaking out of the B's with breakfast, brunch, Snack & Dessert!!
🙂 Thank you!
I made this this morning! Don’t forget a pinch of salt and a small splash of vanilla extract to elevate the flavour. Nice recipe! 🙂
Cindy, they were left out on purpose, because of the combination of grain free flours used. Had I used oats, then they would have been included. Thanks!
Interesting! Is there a reason why you omit vanilla when using coconut/almond flours?
Yes, it changes the texture when baking in small batch recipes.
How does it change the texture?
(Sorry if I’m annoying, just genuinely curious because I love the flavours of vanilla and cinnamon in all breakfasty-things and desserts) 😀