This Layered Blueberry-Oat-Almond Crumble is a delightful fusion of juicy blueberries kissed with bright lemon zest, nestled beneath a buttery, almond-studded oat crumble. Perfect as a warm dessert or a cozy breakfast treat, this dish celebrates seasonal summer blueberries while delivering a satisfying crunch and subtle sweetness in every bite. It’s a rustic yet elegant option that’s easy to whip up and impossible to resist.
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Nutrition Facts
| Amount Per Serving | |
| Calories | 208 |
| Total Fat | 10g |
| Saturated Fat | 5g |
| Trans Fat | 0.31g |
| Sodium | 77mg |
| Total Carbohydrate | 28g |
| Dietary Fiber | 2g |
| Total Sugars | 14g |
| Protein | 3g |
| Oxalate | 23.09mg |
| Salicylate | 0.42mg |
Compatible Diets
This recipe features dairy, nuts, and gluten, making this recipe suitable to the following diets:
- Vegetarian
- Flexitarian
- Low-Oxalate
- Low-Salicylate
However, with substitutions (found under Tips & Tricks), this recipe can be:
- Vegan
- Gluten-free
Health Benefits
While desserts are not typically enjoyed for health benefits, the ingredients in this Layered Blueberry-Oat-Almond Crumble pack a nutritional punch—making this crumble a guilt-free delight!
- Blueberries: bursting with antioxidants, particularly anthocyanins, which support heart health and may reduce inflammation.
- Almonds: bring healthy monounsaturated fats, vitamin E, and magnesium, promoting skin and cardiovascular wellness.
- Rolled oats: provide fiber and slow-digesting carbs for sustained energy and improved digestion, while arrowroot powder offers a gentle, gut-friendly thickener.
- Lemon zest: and juice add a dose of vitamin C to boost immunity
- Using organic cane sugar or light brown sugar in moderation keeps this treat naturally sweet without overdoing it
Contains ingredients with these properties: Antiangiogenic, DNA repairing, Immune Activating, Stem Cell – boosting, and Stem Cell – suppressing
Full Recipe
Layered Blueberry-Oat-Almond Crumble
12
servings15
minutes40
minutes208
kcal1
hour55
minutesThis Layered Blueberry-Oat-Almond Crumble is a delightful fusion of juicy blueberries kissed with bright lemon zest, nestled beneath a buttery, almond-studded oat crumble. Perfect as a warm dessert or a cozy breakfast treat, this dish celebrates seasonal summer blueberries while delivering a satisfying crunch and subtle sweetness in every bite. It’s a rustic yet elegant option that’s easy to whip up and impossible to resist.
Ingredients
- Blueberry Filling
1 teaspoon lemon zest
2 tablespoons lemon juice, fresh-pressed
2 tablespoons cane sugar, organic
2 cups blueberries
1 tablespoon arrowroot powder
- Crust & Crumble Topping
½ cup butter, cold, cut into ¼” pieces
½ cup almonds, chopped
1 cup all-purpose flour
¾ c. rolled oats
½ c light brown sugar, packed
Pinch of salt
Directions
- PREP & LAYER
- Preheat oven to 350F° and grease an 8” square baking pan.
- Scrub lemon thoroughly under running water, zest with a microplane or fine grater, and juice.
- Mix all blueberry filling ingredients thoroughly.
- Cut butter into ¼” pieces and chop almonds.
- Pulse all crust & crumble ingredients in a food processor until clumpy and holds together when pinched, then press half of the mixture evenly into prepared baking pan and set aside remaining half for topping.
- Spread blueberry filling over crust, sprinkle reserved half of the crumble topping mixture over filling, squeezing first to form larger crumbles as you go.
- BAKE & COOL
- Bake until bubbling and top is golden-brown, 40 min.
- Place pan on a wire cooling rack and cool for 1 hr. Serve cooled or store in an airtight container at room temperature.
Tips & Tricks
- Can be adapted for: Vegan (substitute butter with coconut oil, as noted in the ingredients) and Gluten-Free (replace all-purpose flour with a gluten-free flour blend)
- Can be adapted for: Gluten-Free (replace all-purpose flour with a gluten-free flour blend)
