Blueberry Crumble

I am getting ready for the Lunch Bunch school meal next week, and our theme will be “Eat a Rainbow!”.   To ensure the kids eat and enjoy a rainbow of colors, I came up with this menu by popular demand:
White: potatoes (we will “bake” them in a slow cooker)
Red:  tomatoes adn kidney beans (I will keep this toppping warm in a slow cooker, almost like a chili;  the beans provide a protein source)
Green:  Chives and fresh herbs
Yellow:  Shredded mexican blend cheese
Orange:  Orange peppers

And what to do about blue/purple?  The kids asked me to make a blueberry crumble, which can easily cook and be served from a slow cooker that will sit in their classroom until lunch time.  I consulted my mother-in-law, Terry, an expert on blueberry crumble.  Here is her time tested family recipe– delicous and so easy!  (Note:  for the gluten-free version, please read to the bottom).

Butter (1 stick)
Sugar (1/2 cup brown an 1/2 cup white)
Cinnamon (~1 tsp)
1 cup flour

Mix ingredients and pour over a generous amount of blueberries (or any type of fruit–at least 4 cups worth) in a pyrex dish.  Bake at 350 until bubbly (about 45 min). 

I tweaked the recipe a bit since we had just learned about whole grains with the kids, and I wanted to include some in the recipe.  So I substituted the 1 cup flour with:  1/2 cup rolled oats, 1/2 cup white flour and 1/4 cup whole wheat flour.  I also added some vanilla (about 1 tsp) because I felt like it. You could also add some lemon juice, or play around with different spices.  Be creative!

Because we were serving it at school and there is no oven, I tested this recipe in a slow cooker (on high for several hours) and it worked out great.  I hope the kids at school love it as much as everyone in our family did!   

My final step before next week’s lunch is to make a gluten-free version of this crumble.  One of the kids in the class is gluten-free, so I’m excited to challenge myself with creating a version that will be just as delicious.  Stay tuned! 
*Post note:  I did it!  I played around with the recipe a bit, and I came up with something gluten-free that my 5th grade daughter said was just as good as the original.  All I did was to follow the original recipe, but exchange the 1 cup flour as follows:
-1 cup flour–replace with:   1/2 cup rice flour, 1/4 cup almond flour, and 1/4 cup Bob’s gluten free flour


  1. Hi! How many hours did you do the cockpot? I’ve been looking for a crockpot blueberry crumble. Looking to do it over night. Thanks!

    • Hello Sabrina– to cook this overnight, you’d need to:
      -cook on HIGH the evening before for a bit less than the 2 hours (so try 1.5 hours)
      -then turn the swich to WARM (not low), and leave it overnight.

      I’ve done that dozens of time, because I can often get more done in the kitchen in the evening that in the morning. Have fun and enjoy!

  2. Yay! Thank you!

  3. Kathryn - HKIE says:

    More great news on why to eat blueberries (from NCI Wellness)
    Just one cup of blueberries per day could be the key to reducing blood pressure and arterial stiffness, both of which are associated with cardiovascular disease, according to a new study in the Journal of the Academy of Nutrition and Dietetics.

    The findings suggest that the addition of one cup of fresh blueberries had on average a 5.1 percent decrease in systolic blood pressure and 6.3 percent reduction in diastolic blood pressure. Additionally, participants in the blueberry-treated group had an average reduction 6.5 percent in arterial stiffness. They also found that nitric oxide, a blood biomarker known to be involved in the widening of blood vessels, increased by 68.5 percent.

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