Great desserts don’t have to be fussy to hit the spot. Case in point: this simple blueberry crumble, which allows the fruit to shine under a blanket of delicious oat-walnut topping. Even though this dessert is fit for special diets, this dish doesn’t scream “healthy,” far from it. Not only is this recipe naturally gluten-free, it’s also easy to make dairy-free, too, if you substitute the butter on top with coconut oil, or skip it entirely. P.S. You’ll need a food processor to turn steel-cut oats into oat flour.

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Read the full recipe after the video.

Recipe Summary

hands-on:
15 mins
total:
1 hr
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Place steel-cut oats in the bowl of a food processor and process until texture is similar to flour, about 7 minutes. Place oat flour in a bowl; add brown sugar, walnuts, baking powder, eggs, allspice, and salt. Stir to combine.

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  • Combine blueberries, granulated sugar, lemon zest, juice, cornstarch, and vanilla extract. Spoon mixture into an 8-by-8-inch baking dish coated with cooking spray. Top blueberries with oat mixture, drizzle with melted butter and bake, until the crumble is evenly browned, 40 to 45 minutes.

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