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Blueberries were on sale the other day and my mom went overboard! We found  ourselves with 6 pints of fresh blueberries and I was forced to find a healthy recipe to turn them into. You know this is my most favorite thing to do! I was inspired by a recipe by Sweeter Than a Bumblebee, and decided to tweak her recipe to make it even healthier. Below is the result!

There are no refined sugars or flours added to this delicious crumble. The blueberries are so sweet on their own that they need very little natural sweetener.

This dessert screams summer and is tasty as can be. I hope your family enjoys it as much as we did!


1 cup of gluten free oats

1/2 cup almond flour

1 tsp cinnamon

2 tbsp coconut oil

1 tsp sea salt

1 tsp vanilla

4 cups blueberries, washed and dried

2 tbsp water

3 tbsp tapioca flour


Preheat the oven to 350 degrees. Spray a baking dish with coconut oil.

For the topping: In a separate bowl, combine the oats, almond flour, coconut oil, cinnamon, salt, and vanilla. Mix well and set aside.

In another bowl, add the blueberries, water and tapioca flour. Toss well until coated.

Pour the blueberries into the prepared baking dish. Spread the topping over the blueberries, creating an even layer.

Bake for 18-20 minutes, or until the blueberries are bubbly and the topping is slightly brown and crisp. Serve warm on top of greek yogurt or almond milk yogurt. Enjoy!