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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!