Banana Blueberry Crumble
Author - Alyssa Rimmer
This simple banana blueberry crumble is a quick and easy summer dessert that everyone will love. It's light, healthy, gluten-free and vegan, and uses just 1/4 cup of sweetener!
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 totally stuck to my healthy regime eating wise, I have been enjoying with my daily green smoothies (as evidence on my Instagram), been taking Trevi for walks to get my body moving every morning and making sure that when I am indulging in something a little sweet, it's also healthy.
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 healthy 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 hardly uses any sweetener, it's packed with fiber, and has the most glorious texture.
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 just about 45 minutes. It's great for a crowd but also doubles as an awesome breakfast because it's packed with so many goodies.
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 sort of making granola, but instead of adding a lot of oil and sweetener, we're using a mashed banana to give it some natural sweetness, a slightly different flavor and big clumps that makes crisps so perfect.
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 full-fat coconut yogurt, coconut whipped cream and even vegan “cool whip”. I love giving it a touch of creaminess as it really helps to elevate the whole dish, but doesn't add too many additional calories.
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, nutritious and seriously delicious! And just like the video says, it can be customized to other fruits you have. I think it would be delightful with strawberries, cherries, peaches, blackberries and/or a combo of the bunch!
And if you're looking for more ways to use up your summer blueberries, you should totally try my Blueberry Quinoa Breakfast Bars, my Fluffy Vegan Blueberry Quinoa Pancakes, my Lemon Blueberry Baked Donuts OR for something on the more savory side, my Blueberry Quinoa Power Salad!
Watch how to make this Banana Blueberry Crumble!
Banana Blueberry Crumble
This healthy banana blueberry crumble is the perfect vegan summer dessert! Naturally gluten-free, it doubles as a delicious breakfast recipe too!
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!
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