I can’t give up dessert entirely, but I’m working on making it higher in fruit and lower in carbs & fats. Here’s my minimalist blueberry crumble, designed to be lean(er) but have the texture and taste of the good stuff. You can’t do away with things like flour and butter entirely, but you can certainly minimize them.
Minimalist Blueberry Crumble
- 4 cups blueberries
- 1 teaspoon lemon juice
- 3 tablespoons agave nectar (or honey, maple syrup, or sugar—agave has a lower glycemic index); you might have to adjust this depending on how sweet your berries are
- 1/4 cup whole wheat or white whole wheat flour
- 1/4 cup powdered honey or granulated maple syrup, or 1/3 cup brown sugar
- a pinch of salt
- 3/4 teaspoon cinnamon
- 1 cup rolled oats
- 1/3 cup chopped pecans
- 4 tablespoons (1/2 stick) butter, melted*
Preheat oven to 375 F.
Stir the blueberries, lemon juice, and agave nectar together. Pour into a greased 8 x 8 inch pan.
In a medium bowl, stir together the flour, sugar, salt, cinnamon, oats, and pecans. Add the melted butter and mix with a fork until thoroughly combined. Scatter across the top of the blueberries.
Bake for 30-35 minutes, or until the topping is golden brown and the blueberries are bubbly. Cool for at least 5 minutes and enjoy!
If you feel the need to add ice cream when this is hot out of the oven, I recommend Breyers French Vanilla. It has about half the sugar of other good-quality ice creams I’ve tried, and it’s really good.
*This amount of butter is the bare minimum I could use and get the whole topping moistened. If your amounts are slightly off and your mix seems dry, add another tablespoon of melted butter.