Blueberry Crumble

Blueberries have a special place in our home—especially for my little S, who’s been smitten with them since she could toddle. This crumble started as a treat just for her, but it didn’t take long for the whole family to fall in love. Now, it’s a staple, right up there with our obsession with oats (you’ll catch onto that soon enough!). It’s wholesome, filling, and doubles as breakfast or dessert—perfect for busy mornings or cozy evenings.  

I’ll let you in on a secret: I’m team apple when it comes to crumbles. So, I’ve included my apple twist below, too. Whether you go with blueberries, apples, or even peaches, this recipe is all about simplicity and love. Let’s bake something delicious together!  

Blueberry Crumble

Ingredients  

For the Crumble Topping:  

- 1 cup organic whole grain old-fashioned oats  

- ½ cup almond flour (see notes for substitutions)  

- ½ cup unsweetened coconut flakes  

- 1 tablespoon flax seeds  

- 1 tablespoon chia seeds  

- 5 dates, chopped  

- ½ teaspoon vanilla extract  

- Pinch of salt  

- Dash of cinnamon (to taste)  

- 1 scoop or serving of collagen or bone broth powder (optional)  

- ¼ cup coconut oil or melted butter  

- ¼ cup maple syrup  

Notes on Flour:  

- For a less crumbly topping, add 2 tablespoons milk.  

- Coconut flour option: Use 2 tablespoons (1/8 cup) instead of almond flour.  

- All-purpose flour option: Use ½ cup, and add an extra tablespoon of oil and milk for moisture.  

For the Filling:  

- Blueberry Version: 4 cups fresh or frozen blueberries  

- Apple Version: 4 cups chopped apples (about 3 apples), 2 tablespoons butter (chopped), pinch of cardamom (or cinnamon, nutmeg, etc.)  

Instructions  

1. Preheat Oven: Set your oven to 350°F and place the rack in the middle.  

2. Make the Crumble Topping:  

   - In a big bowl, toss together the oats, almond flour, coconut flakes, flax, chia, chopped dates, salt, cinnamon, and collagen (if you’re using it).  

   - Add the vanilla, coconut oil (or butter), and maple syrup. Stir until it’s crumbly but holds together when you squeeze it. (Too dry? A splash of milk will give it that sandy texture.)  

3. Prepare the Filling:  

   - For Blueberries: Grease a 9x9 baking dish or line it with parchment. Spread 4 cups of blueberries evenly across the bottom.  

   - For Apples: Mix chopped apples with a pinch of cardamom (my favorite!) or your spice of choice. Spread them in the dish and dot with 2 tablespoons of chopped butter.  

4. Assemble and Bake:  

   - Sprinkle the crumble topping over the fruit, pressing it down lightly.  

   - Bake for 30 minutes, until the top is golden and the fruit bubbles up.  

5. Cool and Serve: Let it sit for 15-20 minutes before serving. It’s amazing warm—try it with a spoonful of Greek yogurt or a drizzle of honey!  

Tips  

- Storage: This keeps in the fridge for a few days. Reheat it in the oven for that fresh-baked feel, or enjoy it cold.  

- Kid-Friendly: the kids love this with Greek yogurt for breakfast—it’s a toddler and whole family win!

- Apple Hack: I skip peeling the apples (hello, extra nutrients!), but if you peel, save the skins for homemade apple cider vinegar—I’ll share that recipe soon!  

- Sweetness: The dates bring natural sweetness, but tweak the maple syrup to your liking.  

Ginger, Apple Pie Spice, Pumpkin Spice... I just LOVE the combination of Cardamom and Apples. I think they pair so nicely together).

Apple Crumble.

9 month old s, enjoying the Blueberry Crumble with Greek yogurt for breakfast.