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Blueberry Oatmeal Cookie Crumble

Blueberry Oatmeal Cookie Crumble

A quick and luscious dessert that you can throw together at the last minute full of blueberries, oats and spices.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 6
Calories 292 kcal


Blueberry Filling

  • 4 C. Blueberries Fresh or frozen work great
  • 2 T. Cornstarch
  • 2 T. Coconut sugar adjust to your taste and based on the sweetness of your berries

Oatmeal Cookie Crumble Topping

  • 1 C. Rolled oats
  • 1/2 C. Oat flour grind from rolled oats in a high powered blender or food processor
  • 3 T. Coconut sugar
  • 1/2 C. Walnuts, roughly chopped
  • 1 t. Cinnamon powder
  • 1/2 t. Ginger powder
  • 1 pinch Salt
  • 1/4 C. Maple syrup
  • 1/4 C. Vegetable oil I used almond
  • 1 t. Vanilla extract
  • 1 t. Lemon zest


Blueberry Filling

  • Preheat oven to 350°F.
  • Add blueberries, cornstarch, and sugar into an 8” x 8” baking dish. Toss to mix.

Oatmeal Cookie Topping

  • Mix rolled oats, oat flour, coconut sugar, walnuts, cinnamon, ginger, and salt in a bowl.
  • Add vegetable oil, maple syrup, vanilla extract, and lemon zest and mix until well combined.
  • Crumble evenly over blueberry mixture and place in oven uncovered. If there is any chance the blueberries will boil over place a cookie sheet under your pan to catch it. Much easier to clean up 😉.
  • Bake for 30-35 minutes or until filling is bubbling around the edges and cookie is golden brown.
  • Serve with or without dairy-free vanilla ice cream or coconut whipped cream.
Keyword summer, quick, cinnamon, ginger, oats, blueberries, wholesome