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 evidenced 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 make 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!
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!
More Summer Blueberry Recipes You'll Love!
- Blueberry Quinoa Breakfast Bars
- Fluffy Vegan Blueberry Quinoa Pancakes
- Blueberry Quinoa Power Salad with Lemon-Basil Vinaigrette
- Healthy Blueberry Muffins with Blueberry Icing
- Blueberry Banana Bread
Banana Blueberry Crumble
- 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
- 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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28 comments on “Banana Blueberry Crumble”
This crumble looks divine–heck, you can probably have it for breakfast, which I’ll admit is something that I would totally do!
oh this does look divine. and I agree it is certainly breakfast worthy. I love the idea of using fruit in the topping. but I wonder if there is a different type of fruit I could use as I try to avoid bananas because of the ecological damage that is involved.
You could try applesauce! Or honestly, I think you could just leave it out and add another tablespoon of maple syrup 🙂
Hey! I made this a few days ago and it turned out amazing! I wanted to ask what brand of coconut yoghurt do you use? the only I’ve found at my local store is a coconut milk yoghurt by so delicious and it was just ok!
So glad you enjoyed it! I like a brand called Coyo, but it might be hard to find outside of metropolitan areas…. I’m sure they have a store locator on their website tho! http://coyo.com/us/
I am allergic to nuts. Is there a substitute for almond flour.
You could try another GF flour!
Recipe dosen’t call for almond flour.
The whole family really enjoyed this. Even my picky husband.
I only had 3 1/2 cups blueberries so I also added 1/2 chopped local peaches. So yummy!
I’m so glad! And the peaches sound amazing!!!
What other sweetener could be used instead of maple syrup?
Any other liquid sweetener will work!
I can’t have oats. Can quinoa flakes be substituted? If so would the amount change?
Yep that should work fine!
I would be very appreciative if when you use coconut oil or coconut sugar, both very high in saturated fat, if you could provide a substitute for those who must have foods low in saturated fat due to genetic factors. Thank you very much. A big reason I chose to go vegan was to lower my cholesterol. I am not overweight.
You can almost always use another oil and granulated sugar 🙂 Olive oil, grapeseed oil, etc. and a traditional brown sugar will be fine in this recipe!
Have you tried this recipe with frozen berries and if so would qunantities and results be the same?
I haven’t, but I don’t know why it wouldn’t be the same 🙂
why does this have so much saturated fat in it ??
The coconut I’m guessing!
Alyssa! Thank you! Since I found this recipe on your site, I have made it 3 times and everyone loves it. I tagged you on IG a few weeks ago when I made this and a couple of your other recipes!
So yummy! Keep them coming!
Rosalie W ~ Toronto, Canada
So glad you enjoyed! I’d love for you to leave a star rating if you haven’t already 😉 xox
I tried it, it was delicious 🙂 thanks for the sharing
Thrilled you enjoyed it!
Great recipe! For me personally it turned out a little too sweet, so next time I’ll use berries that are more sour (like blackcurrant) or I’ll just put less syrup😊 Anyways thank you very much for the recipe!🤩🥰💖
It would be so good with blackcurrant! Yum!!
Amazing recipe, delicious crumble,,, have made it thousand times and its always comes out great.. simple ingridience and very easy to make.. thank you very much for sharing this with us :)..
So glad you have enjoyed this recipe!!❤️