Crispy Almond Crumble with Blueberry


For the Crispy topping:
- 2 cup rolled oats
- 3 tbs cooked white quinoa
- 5 tbs almond flakes (unsweetened)
- 2 tbs pumpkin seeds (optional)
- 3 tbs plain yogurt (I used plain Greek yogurt)
- 3 tbs maple syrup or raw honey
- 1 tbs hemp powder (optional)
- 2 tbs coconut oil, melted (or olive oil)
- ¼ teaspoon salt
For the Blueberry filling:
- 800gr blueberries (about 5 cups)
- 3 tbs maple syrup or raw honey (your choice)
- 1 tsp cinnamon
- 1 small lime or lemon juice (optional)


Preheat the oven to 250°C (~480°F). Rinse and drain the blueberries and pick through them to remove any stems still attached. In a 9 by 9-inch baking dish, mix together the blueberries, maple syrup or honey, lime or lemon zest, lemon juice and cinnamon.
Prepare the crumble in a separate bowl. Start by mixing the rolled oats, cooked quinoa, almond flakes, pumpkin seeds, hemp powder, and salt. Then add maple syrup or honey and the coconut oil, melted. Use your hands to mix it and add your favorite plain yoghurt (or even milk) until well combined.
Pour the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed. And please bake for 35 to 45 minutes, or until the filling is bubbling around the edges and the top is lightly golden. Enjoy it! :)


This quick and easy breakfast, snack or dessert is just a brilliantly purple crisp with a rolled oats, cooked quinoa and almond topping – all you need to improve your morning routine. Tthis sweet juicy blueberries contrasted with the crispy and crumbly rolled-oat-based topping, though. It tastes exactly how it looks.

Now take your time and look at it … All I ask from you - only this time (joking) - you serve with vanilla ice cream. I insist! :)




Thursday, August 27, 2015 - 3:07pm


Related Cooking Videos