This healthy blueberry crumble recipe is perfect for a wholesome dessert or even a sweet breakfast! It’s made without dairy and without oil, but you’d never tell- It’s so buttery and sweet and LOADED with blueberries! Vegan and gluten free, it’s also keto friendly.
This easy and healthy dessert could not be any easier. Add the blueberries to a dish, top with crumble and bake- That is it.
Now traditional blueberry cobblers are made with butter, oil, and eggs, but not this one. This is a healthy blueberry cobbler, but you’d never tell.
It’s sweet, and loaded with juicy, juicy blueberries. It’s a taste and texture lovers dream- gooey blueberries paired with a crunchy and crispy crumble topping.
This blueberry crumble is naturally vegan and gluten free, but it;’s also completely grain free as it is made without oats. Because of that, it’s also secretly low carb and keto!
How to make a healthy blueberry cobbler
- Blueberries– You can use either fresh blueberries or frozen blueberries. If you use frozen ones, allow them to thaw out completely, otherwise, there is potential for the crumble topping to become a little soggy.
- Lemon juice– Adding lemon juice helps keep the blueberry mixture intact, instead of bursting once they begin to cook.
- Almond flour– Both blanched almond flour and almond meal can be used. I prefer the blanched variety, as it has a lighter and crispier texture.
- Coconut flour– works well with the almond flour to produce a thick and delicious crumble. You can replace this with oatmeal (rolled oats) but it will no longer be keto or grain free.
- Granulated sweetener of choice– Any granulated sweetener will work. I used erythritol to keep it sugar free and keto, but you can use coconut sugar, brown sugar, white sugar, etc.
- Cinnamon– Gives the crumble topping a delicious cinnamon flavor.
- Almond butter– Replaces the need for any butter or oil, yet gives the crumble that buttery flavor we adore. You can use any smooth nut or seed butter of choice (e.g. peanut butter, sunflower seed butter, etc).
- Sugar Free Maple Syrup– I used keto maple syrup, but if you aren’t strictly low carb, you can use maple syrup or agave nectar.
Start by preheating the oven to 180C/350F and line a small baking dish with cooking spray or coconut oil. Set that aside, and start preparing the ingredients! In a large mixing bowl, mix together your blueberries and lemon juice, and transfer to the baking dish and spread out in an even layer. Using the same bowl, prepare the crumble topping, by mixing together the almond flour, coconut flour, sweetener, cinnamon, almond butter, and syrup, until a crumbly texture remains. Pour the crumble mixture over the blueberries and bake the blueberry crumble for 15-20 minutes, until the crumble topping has become golden brown.
Healthy Blueberry Cobbler Tips
- Make a berry fruit cobbler by using a mix of berries, like blackberries, raspberries and strawberries. Keep the proportion of berries the same.
- To keep this healthy crumble keto friendly, be sure your sweeteners are all low carb and sugar free.
- You can make single serve portions of the crumble by baking them in individual ramekins. Use 4-8 small ramekins, depending on how big the portions you want them to be.
- To increase the protein content, feel free to add a scoop or two of protein powder into the crumble mixture.
What to serve with the blueberry crumble
I personally love this healthy blueberry crumble on its own, but here are some other ways to enjoy it-
- Ice Cream– Serve with a scoop of vanilla ice cream, chocolate ice cream, or strawberry ice cream.
- Coconut whipped cream– Add a side of simple whipped coconut cream.
- Yogurt– If you want to enjoy this as a breakfast crumble, add some natural yogurt, for a protein packed breakfast!
Storing, Freezing and Reheating tips
- To store: Leftover healthy blueberry crisp should be kept in a sealable container and stored in the refrigerator. It will keep fresh for up to 1 week.
- To freeze: Freeze portions of blueberry crumble in a freezer friendly container and keep in the freezer for up to 6 months.
- To reheat: Reheat the crumble in the microwave or for an ultra crisp topping, in the oven.
More healthy desserts recipes
- Strawberry Oatmeal Cookies
- Cookie Dough Bites
- Coconut Chocolate Balls
- No Bake Cheesecake
- 4 Ingredient Chocolate Tart
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Healthy Blueberry Crumble (vegan AND keto!)
- Preheat the oven to 180C/350F and grease an 8 x 80inch baking dish with cooking spray and set aside.
- In a small mixing bowl, coat the blueberries with lemon juice, mix well then transfer to the baking dish and spread out evenly.
- In a separate mixing bowl, combine the almond flour, coconut flour, granulated sweetener of choice, cinnamon and mix well. Melt your almond butter with your maple syrup and add to the dry mixture. Stir until a crumbly texture remains.
- Cover the blueberries with the 'crumble' mixture and bake for 25-30 minutes, or until the crumble is golden brown.
- Allow to cool for 5 minutes in pan before serving or allow to cool completely before refrigerating.
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