Blueberry Crumble

Recipe

Dessert
Blueberry Crumble

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Blueberry-filled dish topped with granola crumble with a serving spoon

User Rating

4.43 out of 5 stars
Rate it:
7 ratings

Recipe Data

8
Servings
15min
Prep
30min
Total

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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. 

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    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

    1. 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.

    2. 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%

    Recipe Source:

    Balance August 2018