Oatmeal Blueberry Crumble
Heart HealthyWeight Management

Oatmeal Blueberry Crumble

Each Recipes for Wellness cooking segment focuses on a nutritious, delicious recipe that is as good to eat as it is good for you. In this segment, bariatric surgeon Dr. Edward Lin helps prepare a super simple Blueberry Oatmeal Crumble. When blueberries are in season, this is a delicious way to enjoy them.

Yield: 6 servings (serving size about 4-6 oz)


Preheat oven to 375º. Spray baking dish with non-stick spray. You can either use individual, 4 - 6 ounce ramekins or a 1 ½ quart baking dish. In a large bowl, mix brown sugar and cornstarch until well blended. Add blueberries and gently toss to coat. Add lemon zest and juice and toss to combine. Place oats in food processor fitted with steel blade. Process for 15 seconds. Add brown sugar and salt and pulse four times to combine. Add almonds and pulse two times. Sprinkle the small pieces of butter on top of the oat mixture and pulse five quick times. Pour the berry mixture into the prepared baking dish (if using ramekins, pour ½ cup berries into each). Spread the topping evenly over the berries. Bake for 30 minutes, or until filling is very bubbly and topping is browned. Let sit for 10 minutes before serving.


  • 1/3 cup quick-cooking oats
  • ¼ cup dark brown sugar
  • ¼ teaspoon salt
  • ½ cup chopped almonds
  • 2 tablespoons chilled butter, cut into small pieces
  • 2 tablespoons dark brown sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 3 cups fresh or frozen blueberries

Watch the recipe video

Board-certified Emory bariatric surgeon Edward Lin, MD, joins New York Times best-selling author Carolyn O'Neil in Emory's Recipes for Wellness nutrition series.

Nutritional Data Per Serving

  • Calories: 177
  • Fat: 8 grams
  • Cholesterol: 10 milligrams
  • Sodium: 128 milligrams

Recipe developed by Meagan Mohammadione, RD, LD, Registered Dietitian, Emory Bariatrics Center.

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