Using only a minimal amount of sugar and bursting with blueberries, this crumble recipe is a healthier dessert option that’s full of flavor! I suggest doubling the recipe and making two blueberry crumbles at a time as they tend to disappear quickly!
originally published 4.10.2019
It just so happens that I am a big fan of sweets and pastries, but eating desserts all the time isn’t the healthiest choice. This injustice motivated me to search for recipes that contain less sugar and pack more flavor. Considering blueberries and wild blueberries (popular in the northern parts of Europe) are my favorite type of fruit, it comes as no surprise that I chose this recipe for blueberry crumble.
Of course it’s still a dessert and I would not recommend eating a whole pie in one sitting (however tempting it may be), but in moderation it is a reasonably healthy choice. It’s also great when accompanied by your morning coffee or shared with tea and friends.
making the blueberry crumble
This recipe is one of my go-to options when we have unexpected guests or I need to whip up a dessert quickly! First combine all of the ingredients for the crust in a food processor and pulse a few times until coarse crumbs form. Then pour two-thirds of the crumb mixture into a greased 8-inch (20 cm) cake pan and press the crumbs down to form the bottom and sides of the crust.
Now that the crust is formed it’s time for the super easy berry filling! After pouring the blueberries into the prepared crust, sprinkle the cornstarch and sugar on top and shake the pan until the berries are evenly coated. Lastly, add the rest of the crumbs on top and spread evenly. Give your crumble one single short shake so that some crumbs fall between the berries — shaking any longer will cause the crumb mixture to disappear to the bottom.
And that’s it! After baking the blueberry crumble at 350 F (180 C) for about 40 minutes and giving it a little time to cool, this amazing crumble is ready to be enjoyed.
A few tips to get the perfect crumble:
- I like to replace the blueberries with wild blueberries, which will make the crumble a bit more tart. Wild blueberries are more prevalent in Russia and I like them for their intense flavor and color. So far I have only been able to find wild blueberries in the States at Trader Joe’s (in the frozen section). If you do find them, you can balance the tartness by adding an extra tablespoon of sugar to the berries.
- You can also add a pinch of cinnamon to the dough for extra flavor. This step is optional so you can skip it, add extra or even replace it with another spice.
- If the cake pan is well greased I find it very easy to remove the crumble. I usually slide a knife between the crust and the sides of the pan to make sure it’s loose, then turn it over onto a plate, and tap the pan until the crumble slides out.
Looking for more recipes to satisfy your sweet tooth? Give these a try!
- vanilla bean coconut panna cotta + raspberry coulis
- pryaniki | russian honey spice cookies
- lemon blueberry cookies
- chocolate dulce de leche cookies
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