Breakfast or Dessert Easy Blueberry Crumble

Totally ready to make a bunch of berry corny blueberry puns today. Breakfast & Dessert? Count me in! This delicious, easy Blueberry Crumble is one I will be making on the regular, especially this holiday season. It’s fairly healthy (at least healthier than most of the things I like to bake, so I consider that a win), and it’s so easy you could even do it with kids for a fun, holiday activity!

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Breakfast or Dessert Blueberry Crumble

Yield: 12

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Breakfast & Dessert? Count me in! This delicious, easy Blueberry Crumble is one I will be making on the regular!

Ingredients

• 3 1/2 cup frozen wild blueberries (no thawing necessary)
• 2 teaspoon vanilla
• 1 cup old fashioned oats
• 1 cup chopped pecans
• 1/2 cup whole wheat flour (can sub for almond flour)
• 1/3 cup maple syrup (can sub for honey)
• 1/4 cup melted butter (can sub for extra-virgin coconut oil)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon sea salt

Instructions

1. Step 1: Preheat oven to 375 degrees F.
2. Step 2: Spray an 8-inch square baking dish with cooking spray. Add blueberries to the dish and drizzle vanilla over top.
3. Step 3: In a medium bowl, stir together oats, pecans, whole wheat flour, maple syrup, cinnamon and sea salt. Once combined, spoon topping over the blueberries.
4. Step 4: Bake in preheated oven for about 30 minutes, or until the topping has hardened into a golden brown color.
5. Step 5: Serve with ice cream, whipped topping, or over yogurt in the morning.

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This blueberry crumble has a couple of items you can substitute to cater it to your taste! For example, sub the butter for extra-virgin coconut oil - I would have done this but I didn’t have any on hand and to be honest, I’m all about doing what’s easiest and incorporating items I already have in my pantry, so butter it is for me! You can sub the whole wheat flour for almond flour/meal. Again, I always have whole wheat flour on hand so this was what worked for me!

Let’s talk frozen blueberries for a second - I have always ave them on hand because I put them in smoothie bowls I make every day. Because of this, they are super easy for me to include in pretty much any recipes I make and I have come to find wild blueberries are actually sweeter than regular ones. On top of that, they also have more antioxidants and a deeper blue pigment, so let’s just call this a win/win. Better looking foodstagrams AND better health benefits? Heck yes.

Now, what did I mean when I said you could eat this with breakfast also? Well, the morning after making and placing in the fridge, pull it out and add it to your favorite greek yogurt for a morning breakfast bowl! However, as an ice cream lover, I typically eat this as a dessert, but I have occasionally adding it to yogurt for breakfast or a snack and have always been happy with the flavor!

The blueberries do release a little bit of juice while cooking. I don’t mind this, however, if you prefer a thicker filling, simply add 1/4 cup coconut sugar and 2-3 tablespoons of cornstarch to the blueberries and vanilla before adding to the baking dish.