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Blueberry Crumbs

This is a slightly sweet, low-glycemic dessert. Most of the flour is replaced with almond meal.

This was adapted from Smitten Kitchen's recipe, which is excellent. In fact, I recommend you try their recipe over this one because it is sweeter and has a more crumbly texture. However, if you like things less sweet, this recipe might be for you. The blueberries shine with their tartness and the crumbs are healthier with partial substitutions to the butter, all-purpose flour, and sugar.

I have also tried this with strawberries and also with peaches. Both were very good.

For a lazy version of this recipe, click here.

Ingredients for the crumbs:

  • 1/2 cup all-purpose flour
  • 1 1/2 cups almond meal or flour (unblanched)
  • 1/2 cup wheat bran (crude)
  • 1/2 cup rolled oats
  • 3/4 cup pitted dates
  • 1 tsp baking powder
  • 3/4 tsp salt
  • Zest of 1 lemon or 1 large orange
  • 1/2 cup cold butter
  • 1/2 cup coconut oil

Ingredients for the berries:

  • Juice of 1 lemon or 1 large orange
  • 4 tsp cornstarch
  • 6 cups (21 oz) fresh blueberries


  1. Preheat oven to 375°F and grease a 9 x 13" pan.
  2. Dice the pitted dates and blend them with the coconut oil in a food processor until the dates are finely ground. The coconut oil helps in the blending process because dates are very sticky.
  3. In a large bowl, mix together all-purpose flour, almond meal, wheat bran, oats, baking powder, salt, and lemon zest. Mix in the cold butter and the blended dates and coconut oil mixture using a pastry cutter.
  4. In a separate bowl, mix the cornstarch into the lemon juice. Add the blueberries and gently mix them together.
  5. In the greased pan, pat 2/3 of the crumb dough. Pour the blueberry mixture over the crust and sprinkle the remaining 1/3 crumb dough over the blueberries.
  6. Bake for 45 minutes or until the crumb top has browned a little.
  7. Cool for 10 minutes before serving.
  8. Serve with vanilla ice cream or by itself.

Lazy Blueberry Crumbs for 1 or 2 people


  • 2 Tbsp almond meal or flour (unblanched)
  • 1 Tbsp rolled oats
  • 1 Tbsp wheat bran
  • < 1/8 tsp salt
  • Some lemon zest
  • 1 Tbsp coconut oil
  • 1/2 cup fresh blueberries


Mix almond meal, rolled oats, wheat bran, lemon zest, and salt in a small bowl. Mix in coconut oil with a fork. Put the blueberries on a greased toaster tray, sprinkle the crumb mixture, and bake for 15 minutes at 375°F.

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