The blueberry crumble without eggs, without dairy products such as milk and butter, is a light and natural dessert, perfect for those looking for a healthy dessert without animal derivatives and saturated fats.
Easy to prepare, it consists of a water-based dough enriched with blueberries, soft and juicy inside and crunchy on the surface.
During cooking, the blueberries become even sweeter, creating a pleasant contrast with the crunchy crust.
Perfect for those following a vegan diet, as it does not contain ingredients of animal origin
Ideal for those allergic or intolerant to eggs and dairy, without having to resort to artificial substitutes
Healthy as it is made with whole spelt flour and brown sugar (hence the darker color), and thanks also to the blueberries which are rich in antioxidants that help combat oxidative stress and promote skin and immune system health.
They also have anti-inflammatory properties and can contribute to eye protection and cognitive function.
The acidity and natural sweetness of the blueberries reduce the need for added sugars, making the dessert healthier than more sugary desserts.
Ideal for breakfast or as a snack accompanied by a good cup of tea or simply as a dessert at the end of a meal.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Preparation of Blueberry Crumble
- 250 g whole spelt flour
- 100 g potato starch
- 200 ml water
- 80 g whole cane sugar
- 1 packet baking powder
- 805 ml sunflower seed oil
- 40 g sliced almonds
- to taste powdered sugar
- 500 g Blueberries
Tools
- 1 Bowl
- 1 Whisk
- 1 Baking Pan
- 1 Spatula
Steps for Preparing the Blueberry Crumble
To prepare the delicious blueberry crumble, WATCH THE VIDEO RECIPE
start by thoroughly washing the blueberries under running water. You can use both fresh and frozen ones (in which case you don’t need to wash them)
Take a bowl and pour the liquids, namely water and seed oil, and, using a hand whisk, mix energetically with the whole cane sugar until it dissolves.
Then add the whole spelt flour or alternatively you can use the type 2 flour, and the baking powder, and mix well with the hand whisk or electric whisk, to obtain a homogeneous and lump-free dough.
Remove 4 tablespoons of dough and set aside, it will be used to create the crunchy surface.
While adding the remaining batter to the blueberries and gently mixing everything with a spatula.
Line a baking pan, I used a 24×24 square baking pan with parchment paper, pour the mixture, and level it.
Take the previously set aside dough, add about 2-3 tablespoons of flour, and knead it with your hands, crumbling it. It should be compact but not too hard and not sticking to your hands.
Place it on the surface of the cake here and there, as in the video, and finally decorate with the sliced almonds.
Bake at 180 degrees Celsius (356°F) for about 30-35 minutes in a static oven. In the last minutes, do the toothpick test to monitor the cooking. When it comes out clean, the crumble will be ready
Once cooked, let it cool completely and sprinkle, as desired, with powdered sugar, and finally, it’s ready to be enjoyed!
Tips and Storage for the Blueberry Crumble
Do not bake for too long: the crumble should be golden on top but the blueberries should remain juicy.
If the surface darkens too quickly, cover with a sheet of aluminum foil halfway through baking.
If you want a more indulgent note, add dark chocolate chips to the topping.
Store the blueberry crumble in an airtight container in a cool, dry place for two to three days. If you want it to last longer, keep it in the fridge, still in an airtight container.
Before serving, let it rest at room temperature for at least an hour.
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FAQ (Questions and Answers)
Can I use another type of fruit?
Yes! You can replace or add apples, pears, strawberries, peaches, or mixed berries to vary the flavor.
What flour can I use instead of whole spelt flour?
You can use type 2 flour, type 1 flour, regular spelt flour, almond flour, and gluten-free flour mix for celiacs. If desired, you can also use 00 flour, but it will no longer be healthy, as 00 flour does not retain the grain’s properties because it is too processed.
