Blueberry Season is here and if you have been following me you already know that I am obsessed with anything blueberry. If you're craving blueberry pie and not in the mood to make a crust well this recipe is perfect for you. It takes very little time to make, half the time of baking and waiting to cut into it. This recipe is nothing less then flavorful, I swapped half the butter for coconut oil and the white flour with white whole wheat flour, but you don't have to swap the ingredients if you didn't want to. Lets also not forget vanilla ice cream or whip cream for topping just to take it up a notch.
For steps follow my Instagram page RayasSweetMoments and you will find them in my highlights. Prep Time 10 min Cook Time 30 min Ingredients 2 pints of blueberries 1 lemon 1/3 cup of sugar for filling ( more or less depending on the sweetness of your berries) 1 tsp of vanilla extract 3 tbsp of flour Crumble topping 1/2 stick of cold cubed butter 1/2 cup of coconut oil 3/4 cup of white whole wheat flour 1/4 cup of sugar 1/3 cup of brown sugar 3/4 cup of rolled oats 1 tsp of cinnamon 1/2 cup of your choice of nuts I used pecans (optional) Directions Place the blueberries in a bowl sprinkle the sugar, zest of a lemon, vanilla,1 tbsp of lemon depending how tart your berries are. Mix everything with a spatula be careful, try not to break the berries. Add the 3 tbsp of flour mix then set aside. For the crumble add all the dry ingredients except for pecans in a bowl and mix with a whisk, then add the butter and coconut oil and with a pastry cutter or 2 forks cut the butter and oil till the flour resembles wet sand, you can also use a food processor if you want just make sure not to over mix. Then add in pecans and mix. Spray a 9 by 9 pan or a cast iron skillet, pour in blueberries then top with crumble and bake in a preheated 375 degree oven for 30 min. Serve warm and enjoy! Dont forget to follow us on Instagram, Facebook & Pinterest and tag us in your remakes!
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