Just-Sweet-Enough Blueberry Crumble

Yield: 8 servings
Calories: 186
Theme: Dessert
Rating:  This recipe has not been rated
blueberry crumble

During your summer BBQ it's important that you don't forget dessert! Indulge in this naturally-sweetened blueberry crumble. Made with nutritious rolled oats and antioxidant-rich blueberries, this healthier dessert dish is sure to be a crowd-pleaser.  

Ingredients

  • 2 tbsp honey
  • 1 3/4 cup coconut sugar
  • 1 tbsp cornstarch (or flour, if preferred)
  • 4 cups blueberries
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1/2 tsp ground ginger
  • 3/4 cup rolled oats
  • 3/4 cup whole wheat flour
  • 3-4 tbsp butter, cold and cut into small cubes
  • 1 small container heavy whipping cream
  • 1 tsp vanilla extract (optional)

Directions

1. Preheat oven to 350°F.

 

2. In a large mixing bowl, combine the honey, 1 cup coconut sugar, cornstarch (or flour), blueberries, lemon zest, lemon juice, and ground ginger to make the fruit filling. Stir together until thoroughly incorporated, then set aside.

 

3. In a separate mixing bowl make the crumble topping. Stir together the whole wheat flour and rolled oats. Add the cubed butter, and use a fork or your hands to gently work the butter into the flour and oat mixture, until everything becomes the texture of wet sand (like when making a pie crust). Then, stir in 1/2 cup of coconut sugar and set aside.

 

4. Grease a 9-inch pie plate (or 8-inch square baking dish).

 

5. Dump the fruit filling into the bottom of the dish. Sprinkle crumble topping evenly over the fruit.

 

6. Bake at 350°F for about 40 to 45 minutes, until topping is lightly-browned and filling is bubbly.

 

7. While the crumble cools, beat the heavy whipping cream at medium-high speed with an electric hand mixer (or in a stand mixer) until soft peaks begin to form. Add 1/4 cup coconut sugar and vanilla (if using), and whip again until fluffy. Serve on top of your crumble.

 

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