In the words of a very wise man, “It’s fruit-forward!”
My hubby’s not wrong. The crumble is delicious and uses less sugar, allowing the natural flavors of the blueberries and peaches to pop.
Are you curious about the recipe now?
SOME BOOK INSPIRATION:
“Holly, you have a blueberry bush?” Jen from Cherish My Heart (Crystal Shores Book Four) was picking what must’ve been blueberries from the bush and popping them into her mouth.
“I do.” I stepped up beside my sister. “Wow, that’s news to me.”
“They’re delicious, too.” She handed me some.
“Yum.” I glanced around my yard. “Huh, well, yay for us. What should we make first?” Mackinac, Jenison, and I purchased property together and placed three tiny houses on the property. Each house had a fence to give us some privacy. The blueberry bush could’ve been here before cutting down several of the trees and brush.
“I was at the Farmer’s Café the other day.” Jen turned to face me.
“Again.” I winked and reached for a few more blueberries. We had not discussed it, but I had a feeling she went to the café not for the food, but to see the man who made it.
“Whatever.” She rolled her eyes. “Chef made blueberry crumble without granulated sugar. He added some coconut sugar instead.” She grabbed my hands. “Holl, it was so good. I thought I would miss the sugary happiness. Instead, I got excited to try some recipes of my own at home.”
“What made it that good?” In my mind, it was just a blueberry crumble. Sugar or no sugar.
She closed her eyes and let out a cleansing breath. “You could actually taste the fruit. The granulated sugar flavor didn’t mask it.”
“Now you have me curious.” At the rate we were picking blueberries off the bush and eating them, we would need to buy some soon.
“You could make a crumble for Jake. A perfect peace offering.” She wiggled her eyebrows.
“Yeah, right. He would take the dish from my hand and promptly throw it into the trash.” I hated thinking that way.
“We need to find a way to make him talk to you. Sweets usually can be pretty persuasive.” Jen plopped down on the grass and stretched her legs out.
I joined her and rested my head on her shoulder. “It’s going to take a lot more than a simple crumble.”
SOME BEHIND-THE-SCENES:
We’ve been making sweet treats less sugary lately, but they’re still packed full of flavor. The Blueberry Crumble recipe made me excited to whip up more recipes with honey and/or coconut sugar.
That’s why I made the recipe a second time, with blueberries and peaches. It was the perfect combo! I need to make a few more crumbles, but with other combinations, like strawberries, peaches, and fresh herbs. Yum!
I used coconut sugar a lot during my legacy blog days. That blog included something for everyone. I created vegan and gluten-free recipes, as well as sugary-happiness recipes. It was fun to work with it again for this recipe.
The blueberry crumble can be made any time of the year, but it’s a perfect treat that could be complemented with some yogurt or ice cream during warmer months.
If you’re looking for a quick and easy recipe to make, you’ll love the dessert.
As with any of my recipes, you can add or substitute ingredients. You can use your favorite nut, add granulated sugar, or substitute all-purpose flour for gluten-free flour. Have fun with the recipe, and make it work with your palate.
Blueberry Crumble
Recipe by Terra Kelly
Prep: 10-15 minutes
Cook: 30-35 minutes
Makes: 4-6 servings
Ingredients
For Blueberries:
3 cups blueberries (see notes)
¼ cup coconut sugar (or favorite sugar)
1 Tbsp honey
1 Tbsp cornstarch
For Crumble
4 Tbsp butter, melted
1 Tbsp honey
1 Tbsp coconut sugar
3 Tbsp unsweetened coconut
½ tsp salt
½ cup gluten-free flour (or AP flour)
1/3 cup pecans, chopped (or favorite nut)
Directions
Preheat oven to 350 degrees Fahrenheit. Grease a small oven-safe dish or casserole pan (about 7-8 inches in diameter) with butter or cooking spray.
In the prepared dish, add the blueberries, coconut sugar, honey, and cornstarch. Mix well.
Melt butter in the microwave or on the stovetop.
In a small bowl, add melted butter, honey, coconut sugar, unsweetened coconut, salt, flour, and pecans. Mix well.
Crumble the topping over the blueberries. Bake for 30-35 minutes until the blueberries are bubbling around the crumble top and the crumble top is golden brown.
It’s time to enjoy!
Notes:
I made the recipe a second time, but with blueberries and peaches. If you want to add peaches, use 1 ½ cups blueberries and four medium peaches, cubed (about 2 cups).
You can use granulated sugar instead of coconut sugar. If you want the fruit sweeter, you could add ½ cup of sugar instead of ¼ cup. The crumble is the same, and you could add more than one tablespoon.
The recipe uses King Arthur Gluten-Free flour. Flour can be easily substituted with whole wheat or all-purpose flour.
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