Blueberry Macadamia Crumble / Crisp

There’s just something about blueberries, lemon, and vanilla that tastes and smells so divine. It’s the perfect combination of sweet and tart. I’d wear this blueberry macadamia crumble as perfume if I could!

Fruit crisps are some of my favorite desserts. They’re just as delicious and comforting as fruit pies, without all the effort of making and rolling out pie crust. Same taste, less effort. That’s what I’m all about.

This blueberry crumble recipe was handed-down to me by my mom, and I’ve modified it by using wholewheat flour and raw sugar. I also decided to use macadamia nuts instead of the almonds she uses. 

While the recipe below calls for blueberries, you can use any fruit that you have on hand and change the nuts to almonds (or omit them entirely). The recipe is pretty much the same no matter what fruit you use, except you would modify the other filling ingredients accordingly, like leaving out the lemon zest for most fruits.

For example, for apple crisp / crumble, the filling is:

• 6 peeled/sliced apples
• 1/3 cup raw sugar
• 1 tbsp lemon juice
• 1/2 tsp cinnamon + 1/4 tsp of nutmeg (or 1 tsp pumpkin pie spice mix)

Also, being an ex-pat at the moment, I don’t have a well-stocked kitchen and therefore don’t own a 9×9 dish. So I halve the recipe and it fills 1 tiny ramekin and 1 small ramekin quite nicely. Divided equally, they provide 2 generous portions.

Updates — Blueberry Macadamia Crumble / Crisp Recipe

May 5th 2011 — I successfully made an Apple Plum Crumble / Crisp with coconut oil and it was delicious! The trick is to use the coconut oil in its hardened state, not when it’s liquified. Refrigerate (or warm up) the coconut oil until it’s the consistency of margarine/shortening, about 5 minutes.

More fruity desserts

• Caramel Apple Muffins
• Raw Mango Cheesecake
• Pineapple Carrot Muffins
• See all my vegan dessert recipes

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