Preheat oven to 350 degrees. Combine 1/4 cup water and cornstarch in a small bowl; set aside. Combine blueberries and remaining 1/4 cup water in a large saucepan. Bring mixture to boiling. Cook about 5 minutes or until blueberries begin to soften. Stir in cornstarch mixture. Cook and stir until thickened and bubbly. Stir in lemon zest and juice. Transfer blueberry filling to an 8-or-9-inch baking dish.
Recipe
Author
Hy-Vee Balance Magazine
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Description
This fresh blueberry crumble is to die for. Instead of topping this crumble with ice cream, keep it on the healthier side and top with vanilla Greek yogurt.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. cold water, divided | ||
| 3 tbsp. Hy-Vee cornstarch | ||
| 6 c. fresh blueberries | ||
| ½ tsp. lemon zest | ||
| 1 tsp. fresh lemon juice | ||
| ¾ c. Hy-Vee old fashioned oats | ||
| ¼ c. Hy-Vee whole wheat flour | ||
| ¼ c. Hy-Vee sliced almonds | ||
| ¼ c. Hy-Vee chopped walnuts | ||
| 1 tsp. Hy-Vee ground cinnamon | ||
| 2 tbsp. Hy-Vee honey | ||
| 1 ½ tbsp. Gustare Vita olive oil | ||
| Hy-Vee vanilla Greek yogurt, for serving |
Things To Grab
- Small bowl
- Large saucepan
- 8-or-9-inch baking dish
- Medium bowl
Directions
Combine oats, whole wheat flour, almonds, walnuts, and cinnamon in a medium bowl for topping. Stir in honey and oil. Combine mixture thoroughly. Sprinkle topping over blueberry filling. Bake for 15 to 20 minutes or until topping is golden. Serve warm with yogurt, if desired.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 32g
- Protein: 3g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 4%