30-Minute Blueberry Lemon Oat Crumble (Gluten-Free)
It’s not every day that you get to enjoy a quick and easy 30-Minute Blueberry Lemon Oat Crumble, but now it can be! Why? Because this crumble is not like the old ones that basically sugar and all-purpose flour with a few pieces of fruit. No, no, no! Au contraire! This crumble delivers a boatload of plump, juicy, nutrition-packed fruit!
Although this may come as a surprise, even the gluten-free crumble part is pretty healthy. All you need to make the crumble is organic oats, tahini, rice flour, and just a little bit of pure maple syrup.
You’ve got to try this easy-peasy crumble ASAP!
We borrowed this next bit of info from another recipe that features blueberries because it’s worth repeating. As you likely know, blueberries are fabulously nutritious. Also, blueberries are high in antioxidants and help fight cancer! Additionally, blueberries amp up weight loss, boost brain health, alleviate inflammation, and support digestion.
Now that’s quite a resume for a little round blue ball!
Also, we recently learned that blueberries have a positive effect on artery function. In this video clip, Dr. Michael Greger of NutritionFacts shares precisely how many blueberries you should eat to experience maximum artery benefit. And if you enjoy this video clip, be sure to watch the others on the site about the health benefits of blueberries. There’s one called, How to Slow Brain Aging By Two Years, that is especially encouraging. It made us want to eat berries all day!
After viewing that first mentioned informative clip for the first time, we promptly went grocery shopping. Have you ever been so motivated by what you learned that you intentionally went to the store to purchase a particular item? Off to the store for frozen blueberries, we went! In fact, that video is what inspired us to write this delicious recipe along with each of the following:
Banana Blueberry Chia Seed Muffins
Blueberry Kale Pumpkin Seed Salad
Blueberry Mango Banana Smoothie
Best Ever Vegan & Gluten-Free Waffles
And here’s a remarkable little fact to remember: frozen organic blueberries are often more affordable! And furthermore, frozen blueberries are just as nutritious as fresh!
Also, blueberries are not just beneficial for us adult types, kids can benefit, too! Notable differences in the brain activity of little ones register in as little as one hour after eating blueberries making it a terrific food for your children to enjoy on exam day!
So how does this 30-Minute Blueberry Lemon Oat Crumble TASTE?
This healthier crumble tastes fruity. . .
and juicy
perfectly chewy
genuinely refreshing
ever-so-slightly sweet
and decidedly lite and delicious, of course!
If we were to compare this crumble with anything else that we make, we would probably say that it reminds us of our muffins or waffles but requires less than half the work! Not that those two berry items are difficult, not in the least, but this 30-Minute Blueberry Lemon Oat Crumble is downright easy!
We’re incredibly excited about this delicious combination of healthier ingredients. This is the kind of snack, dessert or even breakfast, you can feel fantastic about enjoying and sharing with everyone you love!
As always, thank you for reading and for sharing our recipes. And thank so many of you too, for sharing our recipes on Pinterest and other social media forums. Also, thanks so much to all for joining us in our daily pinning fun and following VEEG on Pinterest!
Every recipe you Pin and every kind word shared about our dishes helps others recognize that eating plants, instead of meat and dairy, tastes and feels, absolutely fabulous!
Happy eating!
30-Minute Blueberry Lemon Oat Crumble (Gluten-Free)
- 10Prep:
- 30Cook Time:
- Yield: 4 Servings
Since we’re the ones eating this delicious 30-Minute Blueberry Lemon Oat Crumble, we feel like we should gush a bit about how good this tastes and how easy it is to make! Like the title says, this gluten-free dessert comes together in a flash. And unlike most desserts, this one is so healthy you could easily opt to enjoy a crumble for a nutritious breakfast! The tahini in the crumble part makes all of the difference in the way that this plant-based crumble comes together, or at least that’s what we think. And there’s no heavy sugary taste to hide the goodness of the berries in this naturally gluten-free dish, either!
Ingredients
- a generous 4 cups or so of washed blueberries - We like to use about 2/3 -1 cup of blueberries per serving. Frozen blueberries work well in this recipe. Fresh or frozen, use organic berries whenever possible.
- 4 tsp of freshly squeezed lemon juice - You can opt to use less lemon juice, but we like to use about 1 tsp per serving.
- about 1/4 cup of tahini - We enjoy cooking with this organic brand.
- 1 tbsp of pure maple syrup
- 1 tsp or so of pure vanilla extract
- 1/2 cup of old fashioned gluten-free oats
- 1/3 cup of brown rice flour or another gluten-free flour of choice
- an optional dash of salt to taste - We like to use pink Himalayan sea salt in most of our recipes.
Instructions
- Begin by preheating the oven to 350º F and get out four individual serving sized ramekins or one baking dish large enough to hold four cups of berries and crumble topping, an 8 x 8-inch dish would do.
- Into each ramekin place 1-cup of blueberries topped by 1 tsp of lemon juice.
- Next, in a small mixing bowl combine the tahini, maple syrup, and vanilla. Stir in the oats and rice flour. Combine to be sure that the ingredients are distributed evenly. Taste and add a sprinkle of sea salt if needed.
- If you like, you can press the crumble mixture together with your fingers to form a bit of crust to place on top of each blueberry portion. Otherwise, simple divvy up the crumble between the four servings by sprinkling the crumble on top of the blueberries in each individual ramekin. If you're using one single baking dish, simply sprinkle the crumble evenly across the top of your baking pan filled with blueberries.
- Bake until bubbly and slightly golden or about 25 to 30 minutes, max. Enjoy while it's warm but do try to let it cool just a few minutes before devouring... those juices can get pretty hot!
Notes
- Sometimes we like to stock up on tahini in order to secure the best price on organic. We like this brand for stocking up and we love the price, too!
- As with most crumbles and cobblers, this recipe will work well with all sorts of fresh or frozen fruits. A different seed or nut butter can be used in place of the tahini to create a different flavor profile. And nuts and seeds can be added to the crumble topping.
Nutrition
% DV
- Total Fat 9.5 g 15 %
- Saturated Fat 1.3 g 6 %
- Cholesterol 0 mg 0 %
- Sodium 28 mg 1 %
- Carbohydrates 51.9 g 17 %
- Fiber 7.5 g 30 %
- Sugar 19 g
- Protein 6.9 g 14 %
- Vitamin A 2 %
- Vitamin C 33 %
- Iron 14 %
- Calcium 7 %
30-Minute Blueberry Lemon Oat Crumble (Gluten-Free)
BY VEEG.CO
Ingredients
- a generous 4 cups or so of washed blueberries - We like to use about 2/3 -1 cup of blueberries per serving. Frozen blueberries work well in this recipe. Fresh or frozen, use organic berries whenever possible.
- 4 tsp of freshly squeezed lemon juice - You can opt to use less lemon juice, but we like to use about 1 tsp per serving.
- about 1/4 cup of tahini - We enjoy cooking with this organic brand.
- 1 tbsp of pure maple syrup
- 1 tsp or so of pure vanilla extract
- 1/2 cup of old fashioned gluten-free oats
- 1/3 cup of brown rice flour or another gluten-free flour of choice
- an optional dash of salt to taste - We like to use pink Himalayan sea salt in most of our recipes.
Instructions
- Begin by preheating the oven to 350º F and get out four individual serving sized ramekins or one baking dish large enough to hold four cups of berries and crumble topping, an 8 x 8-inch dish would do.
- Into each ramekin place 1-cup of blueberries topped by 1 tsp of lemon juice.
- Next, in a small mixing bowl combine the tahini, maple syrup, and vanilla. Stir in the oats and rice flour. Combine to be sure that the ingredients are distributed evenly. Taste and add a sprinkle of sea salt if needed.
- If you like, you can press the crumble mixture together with your fingers to form a bit of crust to place on top of each blueberry portion. Otherwise, simple divvy up the crumble between the four servings by sprinkling the crumble on top of the blueberries in each individual ramekin. If you're using one single baking dish, simply sprinkle the crumble evenly across the top of your baking pan filled with blueberries.
- Bake until bubbly and slightly golden or about 25 to 30 minutes, max. Enjoy while it's warm but do try to let it cool just a few minutes before devouring... those juices can get pretty hot!
Notes
- Sometimes we like to stock up on tahini in order to secure the best price on organic. We like this brand for stocking up and we love the price, too!
- As with most crumbles and cobblers, this recipe will work well with all sorts of fresh or frozen fruits. A different seed or nut butter can be used in place of the tahini to create a different flavor profile. And nuts and seeds can be added to the crumble topping.
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