Skinny Blueberry Crumble

I am so excited to share this post with you today because this recipe is one of my favorite things I’ve ever made! When I started my year of no sugar, I knew that the holidays would be tough. The  holidays (and all the delicious foods that come with them) are my favorite time of the year. I wanted to find an alternative for all of my favorite holiday desserts and supplement them with desserts made without refined sugar and only sweetened with maple syrup or honey. It had to taste good because I didn’t want to feel like I was missing out. My first challenge: pie for Thanksgiving.

I started with a gooey filling made with blueberries, applesauce, and vanilla extract and then made a granola like crumble with oats and maple syrup. When I took my first bite, I jumped up and down with excitement. Y’all, this crumble is SO good! It tastes even better than any pie filled with refined sugar (biased opinion). My mom and I were originally planning on making this for her and I (the health nuts of the family) and making a traditional pie for my dad, brother and T, but this crumble was SO good that this is the only dessert we are having at Thanksgiving! I will probably add some vanilla ice cream on top for the boys.

This dessert is a true testament to the fact that real whole foods can make amazing flavors that blow their processed counterpart out of the water. This dessert is also extremely simple to make! It takes me about 20 minutes to throw together and bakes for 50 minutes. Enjoy!

Ingredients

1 1/2 cups old fashioned oats
1/2 cup whole wheat flour
2 tsp cinnamon
4 tbsp pure maple syrup
3 tbsp melted unsalted butter (let cool slightly before mixing)
6 cups fresh blueberries (frozen can also be used)
3 tbsp cornstarch
3/4 cup unsweetened apple sauce
2 tsp almond extract

Directions

1. Preheat the oven to 350 degrees.
2. Lightly coat an 8 x 12 inch baking pan with nonstick cooking spray (I used coconut oil spray).
3. Whisk together the dry ingredients (oats, flour and cinnamon) in a small bowl.
4. Add in wet ingredients (butter and maple syrup) and stir until combined. Set aside.
5. In a large bowl, stir together the blueberries, cornstarch, applesauce, and almond extract until combined.
6. Transfer the blueberry filling into your baking pan.
7. Evenly spread crumble on top.
8. Bakes at 350 degrees for 50-60 minutes
9. Keep covered and chilled for up to five days.

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