2017 has been a great year for us.
From our Plant-Powered 28-Day Cookbook to our upcoming wellness retreat and Bali (!!), our motto this year has been bigger and better. We’re trying to hit the masses with our plant-powered message, and reach as many people as possible.
Which bring us to our next big announcement. We have officially become spokespeople for the U.S. Highbush Blueberry Council. (Cue inner screams!).
If you’ve followed our blog at all, you know that we absolutely love blueberries, and we frequently enjoy them in our smoothies, salads or just for an easy snack on the go. As part of the “Blue Crew,” we will be developing a 6-part series of healthy blueberry recipes that are literally knock-your-socks-off delicious. Each recipe with also be in the video format, which means you should subscribe to our Youtube channel, if you haven’t already. We’ll be kicking this series off with this Warm Cozy Blueberry Crumble Recipe.
You guys, we’ve made a lot of recipes over the years (216 to be exact), and this is one of our absolute favorites. One of the best parts of this recipe is that we are preparing it in individual portion sizes, so it’s perfect to bring to a potluck or party. And let’s face it, this helps with portion control too. This recipe is so good you might find yourself licking the dish after you are done. So it helps to know where one portion ends and another begins.
Just in case you weren’t familiar with how nutritious blueberries are, we’re going to give you some of the health highlights. One serving has about 25% of your vitamin C needs for the day, which studies suggest may help to strengthen your immunity. They are also a good source of fiber, which may help you feel full and satisfied.
Okay, ready to get started with this recipe?
Preheat the oven to 350F. Mix the blueberries with lemon juice and vanilla extract in a large bowl then set aside. In a separate bowl, mix all of the dry ingredients together (brown sugar, cinnamon, nutmeg, cornstarch). Once they are mixed, evenly coat blueberries with mixture. Set aside. Now it’s time for the crumble ingredients. You’ll need a food processor handy for this part. Start by combining the flour, sugar, and salt. Pulse a few times until it is evenly mixed. Here’s where we are going to add the diced butter (still cold). Pulse until the butter gets crumbly (hence the crumble effect). It should be pea sized in diameter. Remove the crumbly mix from the food processor and place in a large bowl; mix in the oatmeal with your hands.
Now it’s time for the fun part, line up 6 mini baking dishes (we have this set, but any variation will do). Evenly spread the blueberry mixture into each baking dish, then add 1-2 tablespoons of crumble on top of each dish. Add the dishes to a baking sheet and place in the oven for about 35 minutes or until the blueberries are bubbly and the crumble has browned. Remove from the oven and top with a few chopped almonds and a tablespoon of unsweetened whipped cream (or coconut cream). Enjoy!
Share with us in the comments below your favorite ways to incorporate blueberries in the kitchen! And be sure to stay tuned for the upcoming video recipes we have for you!
- For the filling
- 3 cups of fresh blueberries
- 1 teaspoon of lemon juice
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon ground
- 1 teaspoon of nutmeg ground
- 1 tablespoon of brown sugar
- 1 tablespoon of cornstarch
- ½ cup all-purpose flour
- 3 tablespoons brown sugar
- 1 pinch of salt
- ½ stick of cold butter diced (or 4 tablespoons of smart balance for a vegan option)
- ¼ cup quick-cooking oats
- Optional: For toppings
- Chopped almonds
- Coconut whipped cream
- 6 mini baking dishes
- Food processor
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First things first, we’ll start off by preheating the oven to 350 degrees F.
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Mix blueberries with lemon juice and vanilla extract in a large bowl then set aside. In a separate bowl, mix all of the dry ingredients together (brown sugar, cinnamon, nutmeg, cornstarch). Once they are mixed, evenly coat blueberries with mixture. Set aside.
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Now it’s time for the crumble ingredients. You’ll need a food processor handy for this part. Start by combining the flour, sugar, and salt. Pulse a few times until it is evenly mixed. Here’s where we are going to add the diced butter (still cold). Pulse until the butter gets crumbly (hence the crumble effect). It should be pea sized in diameter. Remove the crumbly mix from the food processor and place in a large bowl; mix in the oatmeal with your hands.
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Now it’s time for the fun part, line up 6 mini baking dishes (we have this set, but any variation will do). Evenly spread the blueberry mixture into each baking dish, then add 1-2 tablespoons of crumble on top of each dish. Add the dishes to a baking sheet and place in the oven for about 35 minutes or until the blueberries are bubbly and the crumble has browned.
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Remove from the oven and top with a few slivered almonds and a tablespoon of unsweetened whipped cream (or coconut cream).
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Enjoy!
Tamille
April 22, 2017 at 3:30 am (3 years ago)Hi
I’m wondering actually how much brown sugar goes in the topping. Is it 3 Tablespoons? Or did you mean 1/3 cup? I know 3 cups would be waaaayyy too much.
Wendy
April 25, 2017 at 5:50 pm (3 years ago)Just fixed- tablespoons! Thanks so much for catching that
Raksha Kamat
May 24, 2017 at 4:14 pm (3 years ago)I have a packet of fresh blueberries. This recipe looks yummy. I am surely going to try it. My daughter will love this.
Wendy
May 26, 2017 at 11:00 am (3 years ago)yesss give it a shot!
LC
April 7, 2018 at 1:53 am (2 years ago)If I don’t have mini baking dishes, can I bake the whole thing in one pan?
Wendy
April 10, 2018 at 6:57 pm (2 years ago)Yes you can! Just make sure it’s at least 1″ deep!