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Bite Of Minnesota: Blueberry Crumble

A month or so ago someone asked me if I eat a lot of fruit. I quickly responded, "no, not really", thinking only of the apple I eat each day at work and completely forgetting about the 20 pounds of strawberries I had picked the weekend prior. I had to laugh a few weeks later as I approached the weigh station after picking 17 pounds of blueberries. And then I laughed again as I lugged two watermelons home from the farmers market. What was I thinking with that "no, not really" response? Of course I eat a lot of fruit!

While most of my fruit pickings are either eaten fresh or frozen for later use, I always make some sort of dessert. This summer I tried to avoid my go-to recipes like pie, cobbler, and bars because I just don't need that much butter and flour in my life, so I sought out some recipes that let the fruit shine more than the sugar and found just the one to use with my blueberries.

This Blueberry Crumble was absolutely amazing and truly tasted like blueberry, as it should. It's sweetened with Medjool dates and a little bit of honey and it's also gluten free. Serve it with your favorite ice cream or just eat it warmed on its own for a little treat each day.

Blueberry Crumble
(from Frisky Lemon)

Filling ingredients:
4 cups blueberries
1 tbsp raw honey
1/4 tsp ground ginger
1 tbsp cornstarch
3 tbsp lemon juice (about ½ lemon)

Crumble ingredients:
1 cup almond flour
1 cup unsweetened coconut flakes
½ cup sliced almonds
5 Medjool dates
1 tsp cinnamon
½ cup coconut oil, softened

Preheat the oven to 375 F.

Add the blueberries, lemon juice, honey, cornstarch, and ginger to a medium-sized mixing bowl and stir gently until the blueberries are covered. Pour the blueberry mix into a glass baking dish (a pie pan works well here).

For the crumble, pit and chop the dates into small pieces. Add to a bowl along with the almond flour, coconut flakes, sliced almonds, and cinnamon. Stir in the softened coconut oil.

Pour the crumble evenly over the blueberries and bake for 25 to 30 minutes until the top is browned and the blueberries are bubbling.

Cool for 15 minutes to let the blueberries set before serving.

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