Blueberry Almond Crumble

Blueberry Crumble

Warm blueberries topped with a sweet oat and cinnamon streusel is a decadent start to your day or a sweet way to finish it off. With a full serving of fruit and the inclusion of hearty whole grains, you can ditch the guild and indulge a little.

Print Recipe


  • 3/4 cup old-fashioned oats
  • 1/4 cup whole wheat or millet flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons pure maple syrup
  • 1 1/2 tablespoons melted butter
  • 6 cups frozen blueberries
  • 3 tablespoons cornstarch
  • 2 teaspoons 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 streusel topping whisk together the oats, flour, and cinnamon in a small bowl.
  3. Add the maple syrup and butter, stirring until completely incorporated.
  4. To prepare the filling, stir together the blueberries, cornstarch, and almond extract in a large bowl until completely combined. Transfer the filling to the prepared pan, and sprinkle the oat streusel on top.
  5. Bake for 50-60 minutes, or until the blueberry juices are bubbling at the sides.
  6. Cool completely to room temperature, then chill for at least 3 hours before serving.