Blueberry Chocolate Crumble
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • Blueberry Filling:
  • - 3 cups (375 g) fresh blueberries
  • - 1 cup (150 g) dried cranberries
  • - 2 tbsp (half) lemon juice
  • - 1 tbsp maple syrup or honey
  • Crumble Topping:
  • - 500 g rolled oats (gluten free if you are allergic)
  • - 5 tbsp almond flour (or your favorite choice)
  • - a pinch sea salt
  • - 3 tbsp maple syrup or honey
  • - 3 squares dark chocolate 81%, grated
  • - 5 tbsp melted coconut oil
  1. Preheat the oven to 200°C (~400°F). Then rinse the blueberries very well and place them in a baking dish. Toss with dried cranberries, lemon juice and maple syrup or honey.
  2. Prepare the crumble in a separate bowl. Start by mixing the rolled oats, almond flour and salt. Then add maple syrup or honey and the coconut oil. use your hands to mix until well combined.
  3. Pour the crumble filling evenly over the blueberries and bake in the oven for 35 minutes until the crumble is firm and lightly browned.
  4. Serve it with yoghurt for breakfast or with a scoop of ice cream on top of you're feeling naughty.
The crumble will keep for 3 to 5 days, refrigerated.

I used coconut oil for its amazing taste, but you can replace it with butter or extra-virgin olive oil if you wish. I also used fresh blueberries bought from the local farmer's market, but you could also use frozen berries or your favorite berries.

Recipe loosely adapted from Green Kitchen Stories
Recipe by Cook it fit at