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Red, White & Blue Crumble

Servings 8


  • 5 cups fresh blueberries + sliced strawberries
  • 2 Tbsp maple syrup
  • 2 Tbsp lemon juice
  • 1/2 tsp lemon zest
  • 2 Tbsp cornstarch
  • 1 cup old fashioned oats
  • 1/2 cup almond flour or almond meal
  • 1/4 cup brown sugar
  • 1/4 cup avocado oil
  • 1/4 cup Greek yogurt
  • 1 tsp vanilla extract
  • Optional toppings: vanilla ice cream &/or whipped cream


  • Preheat oven to 350 degrees. Grab a 9 inch cake pan or 8×8 or 9×9 square pan.
  • In a medium bowl, combine berries, maple syrup, lemon juice, lemon zest and cornstarch. Stir to combine.
  • Pour berries into pan.
  • Rinse and dry bowl. Add oats, almond flour and brown sugar to bowl. Stir.
  • In a smaller bowl, combine oil, Greek yogurt and vanilla. Stir.
  • Pour oil mixture into oat mixture and stir well.
  • Using your hands, evenly distribute oat mixture over the top of the berries.
  • Bake for 40 – 45 minutes or until brown and bubbly at the edges.


Other Thoughts
  • To zest a lemon you need a microplane, which is a very fine grater. Gently run the whole lemon over the microplane. You just want to take the yellow part off. Stop when you get to the white – this part is bitter.
  • If you don’t have almond flour or meal, you can make it with slivered or raw almonds. Put them in a blender or food processor and blender for a few seconds until a flour forms.
  • Don’t blend too long or you’ll make almond butter.
  • This can easily be gluten free by using gluten free oats.
  • This can easily be vegan by using nondairy yogurt and nondairy toppings.
  • Make this into Apple Crumble by using 5 cups of peeled, sliced apples + 1/4 cup maple syrup with the apples + 1/2 tsp cinnamon in the apples and in the topping. I also left out the lemon zest. It’s delicious.