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Blueberry Breakfast Crumble

Serves 4 


For the fruit: 

4 cups blueberries 

1 tablespoon oat flour

1 tablespoon honey

1 teaspoon finely grated lemon zest 

For the crumble: 

1 cup oat flour 

¼ cup coarsely chopped nuts, optional

¼ cup rolled oats 

3 tablespoons dark brown sugar 

½ teaspoon cinnamon 

8 tablespoons (4 ounces) unsalted butter, melted 

Preheat oven to 350˚F 

For the fruit:  In a large bowl, place 1 cup of the blueberries and mash with a fork.  Stir in remaining blueberries, oat flour, honey, and lemon zest.  Divide this mixture evenly between 4 – 6 ounce ramekins or an 8 X 8 baking dish. 

For the topping:  In a large bowl combine flour, nuts, oats, brown sugar, and cinnamon.  Stir in melted butter until completely combined.  Divide and sprinkle on the blueberries. 

Bake in the oven for about 30 minutes, until the fruit is bubbly and syrupy.  Remove from oven and cool slightly. 


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