Blueberry crumble, packed with nutrition
Warm, crumbly and delicious: blueberry crumble for one to celebrate the end of summer and start of a new month. Even though I'm a bit sad to bid summer farewell, I can't say I am not excited for fall weather and produce. Butternut squash and acorn squash will always be two of my favorites. I always jump for joy when I see them first appear in my local market.
I'm savoring summer for just a tad longer with this easy blueberry crumble that only requires three ingredients to make. This recipe serves one but I recommend making several at once so that the whole family can enjoy them.
Let me know what you think and be sure to share your creations with me on Instagram.
Blueberries: Blueberries are nutrient standouts because of their enormous antioxidant capacity. Antioxidants are essential for combating free radicals that can damage cellular structures as well as DNA. Besides functioning as potent antioxidants in the body, their phytonutrients also act as anti-inflammatory compounds that boast cardiovascular, cognitive and anti-cancer support.
- 1 cup fresh blueberries
- 1/4 cup peanuts (or nut of choice)
- 3-4 dates
- Preheat oven to 350 F.
- Wash fresh blueberries and add to a medium ramekin.
- To make the topping, combine dates and peanuts in a food processor. Pulse until a crumbly paste forms.
- Sprinkle the crumb topping over the blueberries and cover with aluminum foil.
- Bake for 10 minutes covered and another 10 minutes uncovered.
- Remove from the oven and serve warm.
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