I was looking through my pantry the other day and came across my favorite vanilla almond granola. I started thinking about quick and easy crumbles to make this summer. Blueberries are Jack’s favorite and I’ve never said no to a good crumble served with ice cream, so I came up with this Blueberry Vanilla Almond Granola Crumble. Try saying that 3 times in a row. 😉
If you enjoy this recipe, I’m certain you would love my Vegan Edible Cookie Dough or Chocolate Ganache Mini Cherry Cheesecakes. YUM! Now, it’s time to make my delicious summer dessert – Blueberry Vanilla Almond Granola Crumble!
For The Blueberry Topping
- 2 pounds fresh blueberries
- ⅓ cup maple syrup
- 3 tablespoons cornstarch
- ¼ teaspoon lemon zest
- 2 tablespoons lemon juice
- ¼ teaspoon cinnamon
Vanilla Almond Granola topping
- 1 cup old-fashioned oats
- 1 cup vanilla almond granola, store-bought makes it easy
- ½ cup lightly packed brown sugar
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted
- 4 additional tablespoons unsalted butter
Step 1: Lay out all of your ingredients to ensure that making this is quick and simple to do.
Step 2: Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the blueberries and be sure to remove any stems from the blueberries.
Step 3: Take a 9 by 9 inch or a 9 by 13 inch baking dish, mix together the blueberries, maple syrup, cornstarch, lemon zest, lemon juice and cinnamon.
Step 4: In a large mixing bowl, stir together the oats, vanilla almond granola, brown sugar, and salt. Mix in the butter.
Step 5: Pour the oat mixture over the filling and place the remaining 4 tablespoons of butter on top of the mixture. Bake for 45 minutes or until bubbly and crisp.
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