This Blueberry Vanilla Almond Granola Crumble is an absolute dream! Easy to make and super delicious, this crumble is made with just a handful of ingredients. Want it for breakfast? Serve with yogurt! Having it for dessert? Add some ice cream! Either way, this is SO good.
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The kids love to blueberry pick when we visit our in-laws. They get such a kick out of it and get oodles of fresh blueberries! The last time we went, we went home with the biggest bag ever. But what to make with that many blueberries?! I’ve frozen a ton before and made blueberry muffins, but wanted something a little different.
This crumble was the perfect idea to use up all of those blueberries! If you don’t have fresh, no worries! You can use frozen blueberries with no issue at all! Want more ideas for what to do with fresh or frozen blueberries? Check out these ideas from the Blueberry Council!
This would be a wonderful recipe to have kids help make! Not only is it such a fun activity, but it’s a great way to help kids learn how to cook. My kids love to bake and cook, so this is something they’re looking forward to making over & over, especially this year while we homeschool!
If you aren’t a fan of blueberries, you can sub out other fruits. Peaches or strawberries are absolutely delicious with this, as are mixed berries! You have endless options with this recipe.
Want some delish dinner ideas to go with this?
Check out this amazing Mac & cheese from Cast Iron Recipes.
We love this Instant Pot Chicken & Green Beans recipe!
This Maple Bacon Roasted Brussels Sprouts & Sweet Potatoes recipe is one our favorite healthy side dishes!
Blueberry Vanilla Almond Granola Crumble
For The Blueberry Topping
2 pounds fresh blueberries
⅓ cup maple syrup
3 tablespoons cornstarch
¼ teaspoon lemon zest
2 tablespoons lemon juice
¼ teaspoon cinnamon
Vanilla Almond Granola topping
1 cup old-fashioned oats
1 cup vanilla almond granola, store bought makes it easy
½ cup lightly packed brown sugar
¼ teaspoon salt
4 tablespoons unsalted butter, melted
4 additional tablespoons unsalted butter
Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the blueberries and be sure to remove any stems from the blueberries.
Take a 9 by 9 inch or a 9 by 13 inch baking dish, mix together the blueberries, maple syrup, cornstarch, lemon zest, lemon juice and cinnamon.
In a large mixing bowl, stir together the oats, vanilla almond granola, brown sugar and salt. Mix in the butter.
Pour the oat mixture over the filling and place the remaining 4 tablespoons of butter on top of the mixture.
Bake for 45 minutes or until bubbly and crisp.
Serve with ice cream or Greek yogurt!