Oatmeal Blueberry Crumble

Oatmeal Blueberry Crumble

Blueberries are packed with beneficial antioxidants and this recipe is a great way to enjoy them!
Recipe is courtesy of the Emory Bariatric Center. Read their blog and sign up for an online seminar.


  • 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


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..

Yield: 6 servings

Nutritional Information per Serving (about 4 - 6 ounces each):

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