Name: Banana Blueberry Crumble
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 4 cups blueberries; 1/4 cup maple syrup (divided); 1 teaspoon lemon juice; 1 tablespoon tapioca starch (optional); 1 medium banana; 3 cups rolled oats; 1/2 teaspoon cinnamon; 1/2 teaspoon vanilla powder (or extract); 1/4 cup coconut oil

This simple banana blueberry crumble is a quick and easy summer dessert that everyone will love. It's light, gluten-free and vegan, and uses just 1/4 cup of sweetener!

This BANANA BLUEBERRY CRUMBLE uses just 9 ingredients, one bowl and is SUPER healthy! [vegan + GF]

For the past week, I've been up in Maine visiting my family, spending time outside, enjoying warm weather, daily strolls on the beach and soaking it all in. This has been my happy place since I was a little girl and there's nothing that makes my heart more full than being with the people I love most, on the ocean with the sun shining. It's heaven!

And while I haven’t strictly followed a routine, I’ve been enjoying daily green smoothies (as seen on my Instagram), taking Trevi for walks every morning, and treating myself to a little something sweet now and then.

My food contribution this year (we do it kind of potluck style up here) was a batch of my Tex-Mex Quinoa Burgers and this amazing banana blueberry crumble.

Honestly, nothing screams summer to me more than a dessert filled with fresh berries!

Whether it's just a bowl of mixed berries with coconut whip cream, a batch of raspberry brownies or a simple berry crisp like we've got today, there's nothing more refreshing than using seasonal produce to sweeten up your meals.

Today’s banana blueberry crumble is seriously in my top 3 berry desserts of all time. Not only is it super simple to make, but it has a wonderfully crumbly texture and the perfect balance of sweetness.

Soft, juicy blueberries with a crispy oat topping, it's out of this world delicious!

This entire dessert uses just 9 ingredients, one bowl, and is ready in about 45 minutes. It’s perfect for a crowd and also makes a fun, flavorful breakfast option.

The base is just blueberries which we toss with a touch of maple syrup and lemon juice for flavor. I like to also add some tapioca starch to help thicken up the filling, but that's totally optional!

For the topping, we’re making a sort of granola, but instead of adding a lot of oil or sweetener, we’re using mashed banana to add natural sweetness, a slightly different flavor, and big clumps that make the crisps perfectly crunchy.

Once you've baked this baby up and it's nice and hot and bubbly, you can have all kinds of fun for serving!

My family and I enjoyed this with a scoop of ice cream (vegan for me, of course!), but I’ve also had it with coconut yogurt, coconut whipped cream, or even vegan “cool whip.” I love adding a touch of creaminess—it really helps elevate the whole dish!

This is also a recipe that keeps well in the fridge and/or freezer. I've done both successfully and all you have to do is let pop it in the oven with a cover and let it bake until the berries are bubbling and the topping has browned. Leftovers can simply be reheated in the microwave for about 30 seconds!

I know you're going to LOVE this dessert! It's sweet, crunchy, bright, juicy, light, and seriously delicious! And just like the video says, it can be customized with whatever fruits you have. I think it would be delightful with strawberries, cherries, peaches, blackberries, or a combo of them all!

Can't wait to hear how much you ❤ this banana blueberry crumble! Make sure to tag me on Instagram if you snap a pic using #simplyquinoa or @simplyquinoa!

xx Alyssa

More Summer Blueberry Recipes You'll Love!

Prep: 5

Cook: 45

Total: 50

Ingredients

4 cups blueberries
1/4 cup maple syrup divided
1 teaspoon lemon juice
1 tablespoon tapioca starch optional
1 medium banana
3 cups rolled oats
1/2 teaspoon cinnamon
1/2 teaspoon vanilla powder or extract
1/4 cup coconut oil

Instructions

Preheat the oven to 350ºF.
In a large bowl, combine blueberries, 2 tablespoon maple syrup, lemon juice and tapioca starch. Stir together until fully combined then transfer to a tart pan (or pie pan/baking pan).
Using the same bowl, mash the banana until smooth, trying to remove as many lumps as possible. Add in oats, spices, remaining maple syrup and coconut oil. Stir everything together until combined, then transfer the topping onto the blueberries, using your hands to spread it out evenly across the top.
Bake the crumble on the center rack for 40 - 45 minutes, covering for the last 10 minutes if needed. Blueberries should be bubbling and the oats should be golden brown.
Remove from the oven and let cool for 10 minutes before serving. Serve warm with ice cream, yogurt or coconut whipped cream!

Video

Nutrition

cuisine: American

course: Dessert

Banana Blueberry Crumble

More Summer Blueberry Recipes You'll Love!