Published: Dec 21, 2017 · Last Updated: Jun 21, 2022 by Dr. Sonali Ruder · This post may contain affiliate links · 2 Comments

Blueberry Walnut Crumble

Name: Blueberry Walnut Crumble
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 6 cups (36 oz) fresh or frozen blueberries; 2 tablespoons lemon juice; 2 teaspoons lemon zest; 2 tablespoons cornstarch; 1/3 cup coconut sugar or light brown sugar; 1 teaspoon vanilla extract; ¾ cup flour ((I used white whole wheat)); ⅓ cup coconut sugar or light brown sugar; ½ teaspoon cinnamon; 5 tablespoons cold unsalted butter or coconut oil, cut into small pieces; ½ cup rolled oats; ¼ cup chopped walnuts

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My delicious Blueberry Walnut Crumble is made with sweet blueberries and topped with a crumbly, streusel topping- it’s the perfect holiday dessert!

Thank you to the Blueberry Council for sponsoring this post. As always, all blueberry-loving opinions are 100% my own.

Holiday season is in full swing and I’m loving it! Amidst all of the hustle bustle, I always love to squeeze in some holiday baking- cookies, cake, pies, you name it!

My daughter Sienna loves to get in the kitchen with me when I’m making holiday desserts. We especially love to make fruit crumbles. A delicious baked dessert made with a fruit filling that’s topped with a crumbly, streusel topping and baked in the oven until bubbly- what’s not to love about that?

Plus, fruit crumbles are the perfect dessert for the holiday season. Not only are they really easy to make, they can also feed a crowd and you can prepare the whole thing the night before!

I’m so excited to share the recipe for my Blueberry Walnut Crumble with you. It’s the perfect dessert to serve at your holiday party or to take to a potluck. I promise you- it’s always a crowd-pleaser!

I make the filling with delicious blueberries that I toss with some lemon juice, vanilla, cornstarch and a bit of sugar. Worried that blueberries are out of season this time of year? No worries, I actually use frozen blueberries in this dish!

Frozen blueberries are a staple that everyone should have in their freezer. They’re available all year round at the grocery store and are perfect for stirring into oatmeal, yogurt, smoothies, shakes, sauces and desserts like this. Blueberries are picked and quick-frozen at the peak of ripeness so that their taste and nutrients are preserved.

Blueberries are an excellent source of vitamin C with one serving providing almost 25 percent of the daily recommended amount. They also are a good source of fiber.

And at only 80 calories per cup, blueberries are an excellent way to add natural sweetness to your dishes so that you can cut back on added sugars.

I top the blueberry filling off with a delicious, crumbly topping made with oats, flour, and walnuts. At this point, you can refrigerate the dish overnight if desired. When you’re ready to bake it, simply pop it into the oven and about 45 minutes later, the filling will be warm and bubbling, and the topping will be golden brown and crispy.

Try to resist diving into it as soon as it gets out of the oven- it’s best to let it cool a little before serving so that the filling thickens slightly.

I love to serve this dish warm with a scoop of ice cream on top (although I do admit to eating it cold, straight from the fridge)! Leftovers are also terrific the next morning for breakfast with a dollop of Greek yogurt on top. I hope you love this dish as much as I do. Happy Holidays!