Healthy Blueberry Crumble
Bressert. It’s something we all know and love.
It’s the magnificent union of breakfast + dessert wrapped into one lovely dish.
Now. When you add fresh, juicy, sweet blueberries to the mix, it’s a winning trifecta of deliciousness: breakfast, dessert, and blueberries. All in one dish that houses the goodness of oats and honey.
And this healthier Blueberry Crumble is much kinder to the waist than your average crumble dessert. Having a slice of blueberry crumble does not have to ruin one’s summer diet. That’s all thanks to plenty of whole grain flour, whole oats, spices, low sugar, and lots of fresh berries.
Did we mention you only really need to dirty one bowl for all the above to happen?
Oats, spices, and berries
To make this Skinny Blueberry Crumble extra hearty and healthy (even for breakfast!) we use plenty of whole oats. Pure honey is what provides most of the sweetness in this breakfast-dessert.
Wholesome spices like cinnamon and ginger provide a happy boost of flavor, while allowing us to keep the added sugar to a minimum.
Of course, plenty of ripe, sweet blueberries. You can use frozen, but fresh is strongly recommended. The sweeter your blueberries, the better. That’s because much of the sweetness in your dish will come directly from the berries themselves. This isn’t a super sweet crumble, so your berries get a chance to shine.
Top with frozen yogurt or light ice cream
Grab yourself some light ice cream or frozen yogurt to top off your Skinny Blueberry Crumble with. It’s so, so good for a healthy-ish dessert that satisfies. Or drizzle with a bit of extra honey and top with powdered sugar, if your sweet tooth wants more.
Just remember to save a slice of blueberry crumble to go with your coffee the next morning because this one more than qualifies for breakfast, too.
Try this grilled chicken caprese with avocado, too:
One-Bowl Skinny Blueberry Crumble
- Preheat oven to 350F with rack on lower middle position. Lightly grease an 8x8 baking dish.
- In a bowl, add the oats, flour, cinnamon, ginger, and salt. Whisk gently to combine well. Add honey, melted butter, and pecans. Stir to fully incorporate. Mixture should become loose and crumbly.
- In the prepared baking dish, add the blueberries in an evenly layer. Sprinkle cornstarch and sugar evenly on top and very gently toss to coat. Be sure coated blueberries are evenly spread out in the pan. Evenly sprinkle the oat topping over the top of the blueberries.
- Bake 45-55 minutes or until set. Cool at room temp. Cover and chill until firm enough to slice (several hours.)
Tastes great either warm or cold. If you enjoyed this recipe, please come back and give it a rating ♡
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