No bake Blueberry crumble



So, I had a pretty amazing weekend. Edward and I celebrated our 8 year anniversary on Saturday. Technically, our anniversary was Friday but we celebrated it at the renaissance festival on Saturday.

Today, since my parents are in town for my internship graduation, Edward decided to go all out and buy a turkey. So we had a mini thanksgiving today complete with turkey, deviled eggs, cranberries, and mashed potatoes. I also made a dessert, a blueberry crumble.

Blueberry filling
2 cups frozen or fresh blueberries
4 oz orange juice
3/4 cup + 1/4 cup water, divided
4 tbsp cornstarch
1/4 tsp almond extract
Sprinkle of cinnamon

3 cups oats
Cinnamon and nutmeg, to taste
1/4 cup agave (or another liquid sweetener)
1 cup dates (I used about 11 dates)
1/4 tsp almond extract
1/2-3/4 cup almond milk (or another milk of choice)

1) for the filling, combine your blueberries, orange juice, and 3/4 cup water. Bring to a boil. In a separate small bowl combine your 1/4 cup water and cornstarch. Add to your blueberry mixture and stir until thickened. Remove from heat and add your almond extract and cinnamon. Place mixture in a bowl and set aside.
2) for your crust, combine all ingredients except your milk in your food processor. Once your other ingredients are combined, slowly add your milk until your crust starts to clump together. Spray an 8×8 inch pan and press your crust into the bottom of the pan. Save about 25% of your crust to sprinkle on top.
3) once your crust is pressed into your pan, add your blueberry mixture and sprinkle your remaining crust on top.
4) chill for about an hour and serve.


3 thoughts on “No bake Blueberry crumble

  1. This looks awesome and easy to make. When blueberries are in season I can’t keep them stocked in the fridge long enough to do anything with them as the kids eat them by the handful! My favorite way to use blueberries is in pancakes but this could be a close second.

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