The Ultimate Healthy Blueberry Crumble
Yields: 9 slices
* ¾ cup (75g) old-fashioned oats
* ¼ cup (30g) whole wheat flour or millet flour
* 1 tsp ground cinnamon
* 2 tbsp (30mL) pure maple syrup, room temperature
* 1 ½ tbsp (21g) unsalted butter, melted
* 6 cups (840g) blueberries
* 3 tbsp (24g) cornstarch
1. Preheat the oven to 350°F, and coat an 8”-square pan with nonstick cooking spray.
2. To prepare the topping, whisk together the oats, flour, and cinnamon in a small bowl. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.
3. To prepare the filling, toss the blueberries with the cornstarch in a large bowl until completely coated.
4. Transfer the filling to the prepared pan, and sprinkle evenly with the topping. (The topping tends to clump, so try to break it up into fairly small pieces.) Bake at 350°F for 45-55 minutes or until the juice is bubbling at the sides of the pan. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juices to fully thicken.
Notes: To make the crumble gluten-free use millet flour
Almost any other gluten-free flour will work as well, except for coconut flour.
Do not substitute coconut flour.
Honey or agave may be substituted for the pure maple syrup.
For a vegan version, substitute Earth Balance buttery sticks for the best results. Coconut oil will also work, but the flavor and texture of the topping will be slightly different.
Both fresh and frozen blueberries will work. If using frozen, do not thaw them. Toss the frozen blueberries directly with the cornstarch, and bake the crumble for closer to 55-65 minutes instead.
My twist on Mr Foods Ugly Blueberry Pie
What You’ll Need
* 4 cups blueberries, divided
* 3/4 cup biscuit baking mix
* 3/4 cup sugar
* 2 tablespoons butter, softened
* 2 eggs
* 1 (5-ounce) can evaporated milk
* 1 teaspoons vanilla extract
* 1/4 cup chopped pecans or walnuts optional.
What To Do:
1. Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie plate with cooking spray.
2. In a blender, combine 1 cup blueberries, biscuit baking mix, sugar, butter, eggs, evaporated milk, and vanilla; blend until smooth.
3. Pour mixture into a large bowl. Stir remaining 2 cups blueberries into mixture, then pour into pie plate.
4. Bake 60 to 65 minutes, or until a knife inserted in center comes out clean.
5. Allow to cool, then slice and serve. Cover and refrigerate any leftovers.
* If you’d like, top individual slices with ice cream or whipped topping and garnish with additional berries.
* You can also make this pie with raspberries; just substitute 3 cups fresh raspberries for the blueberries, and use 1/8 teaspoon red food coloring and 1 drop blue food coloring.