When Life Gives you Blueberries...

Make this amazing Guilt-Free Blueberry Crumble!  It’s to die for.  Andrew absolutely loved it.  The blueberries can be substituted for whatever fruit you like: blackberries, raspberries, strawberries, peaches, etc.  The following recipe is just enough for two, so double the recipe if you would like more.

For the filling:
1/2 Pint Fresh Blueberries
1/4 cup Blue Agave Syrup
1 Tbsp. Whole Wheat Flour
Pinch of Sea Salt

For the Crumble:
1/4 cup Whole Wheat Flour
1/4 cup Whole Grain Oats
1/4 cup Light Brown Sugar
Splash of Vanilla Extract
Dash of Sea Salt
4 Tbsp. unsalted Vegan Butter, softened

Preheat your oven to 375F and butter a 6-inch casserole dish with vegan butter.  **If you double the recipe, use a 9-inch pie pan.  Toss the blueberries (or whatever fruit you wish) with the agave syrup, flour, and salt.  Transfer to dish:


On to the crumble: stir together the flour, oats, brown sugar, vanilla, and salt.  Once combined, add butter and blend with fingers.  Crumble the topping over the berries.

Bake for about 25 minutes.  The filling will begin to bubble and the crumble will slightly brown.  Remove from oven and let cool for 15 minutes.  Best when served with ice cream!  We used a non-dairy, almond ice cream:

Between Andrew and I, it was the perfect amount:

Enjoy,

E

-Erin

www.balancedpeanut.com

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