Blueberry Flaxseed Crumble


Enjoy this while blueberries are in season this summer.

Crumbles and cobblers typically use flour in the filling to absorb some of the fruit juices and thicken the mixture. Crumble toppings also usually use flour.

This recipe uses Manitoba Milling Smooth Whole Milled Flaxseed in place of flour in both the filling and crumble topping. The incredibly fine mill of this flaxseed allows it to behave like flour and absorb the liquid to create a thicker pie filling consistency.

Blueberry Flaxseed Crumble

Course Dessert
Keyword blueberry oat crumble, gluten free dessert
Servings 8 slices


Blueberry Filling

  • 7 cups fresh blueberries ~2 of the extra large containers
  • 1 tsp lemon zest
  • juice of 1 large lemon
  • 1 Tbsp Manitoba Milling Co. Smooth Whole Milled Flaxseed
  • 2 Tbsp sugar
  • pinch of salt

Crumble Topping

  • 1 1/4 cups Old Fashioned Oats
  • 1/2 cup + 1 Tbsp Manitoba Milling Co. Smooth Whole Milled Flaxseed
  • 1/4 cup brown sugar
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • 4 Tbsp butter softened, (1/2 stick)
  • 1/3 heaping cup sliced almonds


  • Grease your pie plate and preheat the oven to 350 degrees Fahrenheit.
  • Combine the ingredients for the blueberry filling in a large mixing bowl. Stir to combine and pour into the prepared pie plate.
  • In a small/medium mixing bowl, mix together the ingredients for the crumble topping.
  • Pour the crumble topping on top of the blueberry filling in the pie plate. Start in the middle of the plate and spread outwards to reach the edges.
  • Bake for 40 minutes or until the blueberries begin to bubble.
  • Serve with ice cream or homemade whipped cream. Enjoy!

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