Name: Blueberry Almond Crumble Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 5 cups (about 750–800g) fresh blueberries (or frozen, unthawed); ¼ cup pure maple syrup; 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest (optional, for extra brightness); 1 tablespoon arrowroot powder or cornstarch; ½ teaspoon vanilla extract; Pinch of salt; 1 cup almond flour; ¾ cup old-fashioned rolled oats (gluten-free if needed); ½ cup sliced almonds; ¼ cup pure maple syrup; ¼ cup melted coconut oil (or butter); 1 teaspoon ground cinnamon; ¼ teaspoon salt

This wholesome Blueberry Almond Crumble features bursting fresh blueberries lightly sweetened with maple syrup under a golden, nutty almond-oat crumble. Baked until bubbly and crisp, it’s a lighter take on classic dessert that’s naturally gluten-free adaptable, lower in refined sugar, and perfect for satisfying sweet cravings guilt-free.

Why You’ll Love This Recipe:

You’ll fall head over heels for this Blueberry Almond Crumble because it delivers all the cozy, comforting flavors of a traditional fruit crisp without any of the guilt. The juicy blueberries burst with natural sweetness and antioxidants, while the almond-packed topping adds delightful crunch and rich nutty depth.

It’s incredibly simple to throw together with pantry staples—no mixer needed—and feels indulgent yet remains a healthier choice thanks to natural sweeteners like maple syrup, heart-healthy almonds, and wholesome oats.

Whether enjoyed warm with a scoop of yogurt or ice cream, as a fancy brunch treat, or even as a not-too-sweet breakfast option, this recipe brings smiles every time. It’s crowd-pleasing, make-ahead friendly, and proves that healthy desserts can taste just as amazing (if not better!) than their sugar-loaded counterparts.

Yield: 8 servings

Blueberry Almond Crumble Recipe

Easy healthy blueberry almond crumble: juicy berries under crunchy nutty topping—naturally sweetened, gluten-free friendly dessert perfection.

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour 5 minutes

Ingredients

For the Blueberry Filling:

5 cups (about 750–800g) fresh blueberries (or frozen, unthawed)
¼ cup pure maple syrup
1 tablespoon fresh lemon juice
1 teaspoon lemon zest (optional, for extra brightness)
1 tablespoon arrowroot powder or cornstarch
½ teaspoon vanilla extract
Pinch of salt

For the Almond Crumble Topping:

1 cup almond flour
¾ cup old-fashioned rolled oats (gluten-free if needed)
½ cup sliced almonds
¼ cup pure maple syrup
¼ cup melted coconut oil (or butter)
1 teaspoon ground cinnamon
¼ teaspoon salt

Instructions

Get excited and preheat! Turn your oven to 350°F (175°C) so it’s nice and toasty when you’re ready. Grab an 8×8 or 9×9 baking dish and give it a light grease or parchment lining—dessert time is coming!
Love those berries first. In your baking dish, gently toss the blueberries with maple syrup, lemon juice, zest (if using), arrowroot/cornstarch, vanilla, and a pinch of salt. Stir lovingly until everything looks glossy and evenly coated—those berries are about to get magical!
Mix up the dreamy topping. In a medium bowl, combine almond flour, oats, sliced almonds, cinnamon, and salt. Pour in the maple syrup and melted coconut oil, then mix with a fork or your hands until it forms delicious chunky crumbs. Sneak a taste—it’s irresistible!
Pile on the crunch. Sprinkle the almond crumble mixture generously and evenly over the blueberries. Pat it down lightly in spots for extra texture, but keep some nice big clumps for that perfect bite.
Into the oven it goes! Pop the dish into your preheated oven and bake for 35–40 minutes. Watch for bubbly blueberry edges and a gorgeous golden-brown topping—your kitchen will smell like heaven.
Admire your masterpiece. When it’s perfectly golden and the berries are bubbling like crazy, remove it from the oven. Let it rest on a wire rack for 10–15 minutes—the filling thickens into jammy perfection as it cools slightly.
Serve it up with joy. Scoop generous portions into bowls while still warm. Add a dollop of Greek yogurt, coconut whipped cream, or vanilla ice cream for pure bliss.
Savor every bite. Dig in and enjoy the contrast of juicy, tart-sweet berries and buttery-crisp almond crumble—it’s pure comfort in dessert form!
Save some for later. Cover any leftovers and refrigerate—they reheat beautifully for breakfast or midnight snacks.
Celebrate your healthy win! You just made an incredible dessert that’s as nourishing as it is delicious. Share with friends or keep it all to yourself—you deserve it!

Notes

Naturally sweetened with maple syrup (refined-sugar-free option). Easily gluten-free using certified GF oats. Dairy-free when using coconut oil. High in antioxidants, fiber, and healthy fats—enjoy as a lighter dessert or even breakfast!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 570Total Fat 32gSaturated Fat 9gUnsaturated Fat 24gSodium 73mgCarbohydrates 62gFiber 12gSugar 28gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use fresh blueberries for the best texture and flavor, but frozen work great too—just don’t thaw them first to avoid excess liquid.
For extra crunch, toast the sliced almonds lightly before mixing into the topping.
Adjust sweetness by tasting the berry filling before baking—berries vary in natural tartness.
Line your baking dish with parchment for easy cleanup and serving.
Let the crumble rest 10–15 minutes after baking so the juices thicken beautifully.
For a crispier top, bake on the upper rack for the last 5 minutes or broil briefly (watch closely!).
Make individual portions in ramekins for cute presentation and faster baking.

Ingredients Notes:

Fresh blueberries form the juicy, vibrant base—choose plump, deep-colored ones for maximum flavor and nutrition (loaded with vitamin C and fiber). Pure maple syrup provides natural caramel-like sweetness without refined sugar, while lemon juice brightens the berries and balances tartness.

Almond flour and sliced almonds deliver nutty richness, healthy fats, and protein, making the topping satisfying and gluten-free. Old-fashioned rolled oats add hearty texture and fiber (use certified gluten-free if needed).

Coconut oil or butter binds everything together—coconut oil keeps it dairy-free and adds subtle tropical notes. Cinnamon warms up the flavors, and a pinch of salt enhances every bite. Arrowroot or cornstarch thickens the filling just enough for that perfect jammy consistency without making it gummy.

Variations and Substitutions:

Swap blueberries for mixed berries (raspberries, blackberries, strawberries) or try seasonal fruits like peaches, apples, or cherries. For nut-free, use sunflower seed flour and pumpkin seeds instead of almonds.

Make it vegan by using coconut oil instead of butter. Replace maple syrup with honey (not vegan) or date syrup for different flavor profiles. For lower-carb, reduce oats and increase almond flour, or go fully grain-free with extra shredded coconut and chopped nuts.

Add lemon zest or vanilla extract for brighter notes. For spiced warmth, mix in ginger, cardamom, or nutmeg. Turn it into bars by pressing half the topping into the base before adding filling.

Storage Options:

Store leftovers covered in the refrigerator for up to 4–5 days. Reheat individual portions in the microwave for 30–60 seconds or in a 350°F oven for 8–10 minutes to restore crispness. Freeze baked crumble (tightly wrapped) for up to 2 months—thaw overnight in the fridge and reheat to enjoy. The unbaked assembled dish can be frozen for up to 1 month; bake straight from frozen, adding 10–15 extra minutes.