Blueberry Crumble topped with Yogurt

By Jackie DeKnock  ,   

December 23, 2015

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  • Yields: 4 servings


2 1/2 cups frozen blueberries (or fresh, even better yet)

1 tablespoon brown sugar

3 tablespoons whole-wheat or all-purpose flour, divided

1 tablespoon freshly squeezed orange juice

1/2 cup rolled oats

1/2 cup chopped almonds, or pecans

3 tablespoons brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons canola oil

1-2 cups organic Greek Yogurt


Preheat oven to 400°F. Butter 9 X 9 baking dish.

Combine fruit with sugar, 1 tablespoon flour and orange juice. Pour into baking dish. Combine oats, nuts, brown sugar, the remaining 2 tablespoons flour and cinnamon. Drizzle with oil and stir to combine. Sprinkle over the fruit mixture.

Bake until the fruit is bubbling and the topping is golden, 20 to 25 minutes. Let stand for at least 10 minutes before serving. Top with yogurt and enjoy your comfort ‘n joy.

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