“Best Mistake Ever” Blueberry Crumble

This was supposed to be a recipe for homemade almond butter.

I have been wanting to experiment with making my own almond butter for ages. I read up on the process and was prepared to bring you an amazing recipe (not to mention eat almond butter with a spoon for days).

After 30 minutes, a smoking Cuisinart and a rising frustration level, I did not have almond butter.

I didn’t have anything close to almond butter.

I had a crumbly mixture of almonds, vanilla extract and a splash of maple syrup.

I was about to throw it all away when my husband said “Keep it! It still tastes good doesn’t it? You’ll find something to do with it.”

And here we are.

Blueberry crumble.

I’m not sure there could be a more perfect outcome for my almond butter debacle.

I made this on a Saturday morning with both kids at my feet, which tells you it’s simple and non-intensive. I measured by sight, which means it’s forgiving. And I took it to a BBQ that night and it was gone when we left, which means it’s JUST THAT GOOD.

The secret I’ll share with you and you alone?

It’s healthy.

I mean seriously healthy. Full of antioxidants, healthy fats and fiber. No butter, no sugar and just the tiniest splash of maple syrup.

Of course, if you serve it with vanilla ice cream, I won’t tell anyone.

Whether you are in the middle of a hot summer or in the throws of a cold winter, this comforting Blueberry Crumble will be the perfect addition to your table, potluck or BBQ.


"Best Mistake Ever" Blueberry Crumble

Blueberry crumble


  • Crust mixture:
  • 2 cups raw almonds
  • 1 teaspoon vanilla extract
  • 2 teaspoons maple syrup
  • 2 Tablespoons melted coconut oil
  • To add later for the crumble topping:
  • 1/4 cup oats
  • Filling:
  • 2 cups fresh or frozen blueberries I used frozen
  • Juice of 1/4 lemon
  • 1 Tablespoon cornstarch increase this to a scant 2 Tablespoons if using frozen blueberries
  • 2 teaspoons cinnamon


  • Preheat oven to 350 degrees
  • Grease your pie pan or spray with non stick spray (I greased with coconut oil)
  • Place your crust ingredients into a Cuisinart and mix on high for up to five minutes, or until everything is very well incorporate and broken down (will be somewhat fine and should stick together when pressed)
  • Place 2/3 of the mixture in your pie pan and press down with your hands until a crust is formed on the bottom
  • In a separate bowl, mix the blueberries, cornstarch, lemon juice and cinnamon
  • Pour the blueberry mixture in the pie pan
  • Mix the additional 1/3 crust mixture with the oats and sprinkle evenly on top of the blueberry mixture
  • Bake for 30-35 minutes at 350 degrees or until the top is golden brown
  • Let cool