Go Back
2 from 1 vote
Warm and Cozy Blueberry Crumble
For the filling
  • 3 cups of fresh blueberries
  • 1 teaspoon of lemon juice
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground nutmeg
  • 1 tablespoon of brown sugar
  • 1 tablespoon of cornstarch
For the crumble
  • 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
Special Equipment
  • 6 mini baking dishes
  • Food processor
  1. First things first, we’ll start off by preheating the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from the oven and top with a few slivered almonds and a tablespoon of unsweetened whipped cream (or coconut cream). Enjoy!