Wholesome Blueberry Crisp with Thyme Crumble

06.29.18 - BY Nona Raybern

Oh boy, oh boy! Fresh berries are back in season! Sure, you can use frozen berries for dessert. But when you’re making a blueberry crisp that’s as heavenly as this one, you want to make sure it’s fresh!

The best part of this recipe? It’s so good for you that it’s practically acceptable as breakfast. With whole wheat, old-fashioned oats, coconut oil, and honey, this no-sugar treat will make you feel pretty good (don’t worry, you’ll still feel pretty good if you put ice cream on it…especially for breakfast).

Let’s talk about tools. Every kitchen needs to have a few staple items and a few not-so-staple items. Today, we used the Citrus Juicer by the everyday gourmet®, the Endurance® Spice Spoons, the Endurance® Herb Stripper, and the Endurance® 8 inch French Whisk. The essentials? A good measuring spoon set and a good citrus juicer. Some prefer the handheld juicers like the Endurance® Lemon & Lime Juicer, but I personally love the Citrus Juicer by the everyday gourmet because it fits over a Pyrex measuring cup! As for the Spice Spoons, they have the perfect shape to get into those hard to reach spice jars and level out evenly.

Blueberry Crisp 1

The not-so-staples, but oh-so-necessary? A good mini-whisk and a cute herb stripper! The 8 inch French whisk is great for emulsifying small amounts of liquids, which is what we’ll be doing today with the sauce. And the herb stripper is just too dang cute not to use. I mean, fully functional, but look at it! It’s a heart!

The herb stripper is incredibly easy to use. Simply pull the herb through the hole that fits the stem length. With something as tiny as thyme, I used the smallest and second smallest hole setting. It made quick work of fresh herbs and left my little pile completely stemless.

Now, the juicer. The great part about this juicer is that even if your Pyrex (or Anchor in my case) has a tilted lip, the grip on the juicer won’t move when you take your citrus to the top of it. It stays perfectly in place.

Once that half lemon is juiced, get some honey and get your whisk ready. For me, I love a good local honey. This hivery, Bees in the ‘Burbs, is located in Maple Valley, WA and is just about the best honey I’ve ever tasted. I could actually Pooh Bear this entire jar with absolutely no shame, it’s that good. But instead of witnessing that, we’re going to make blueberry crisp.

Alright, get your little French whisk ready to whisk! Because it takes some elbow grease to get that honey to blend into the lemon juice. And it takes even more elbow grease to blend that cornstarch into the mixture as well.

Now pour the mixture over the blueberries, give it a good stir, and set that aside.

Onto the crumble. There’s not really a step by step process to this because you just throw all the ingredients into one bowl and mix. That’s it. It’s that easy. And look at our Favorite Ela’s Silicone Spoon showing up here again!

Okay, once fruit and crisp mixture are done, pour the blueberry mixture into an 8×8 or 9×9 baking pan. Then spread the crisp mixture on top.

Now bake! Bake until it looks a little something like this:

Blueberry Crisp with Thyme Crumble

A sugar-free and healthy version of a classic Blueberry Crisp. Sub out the honey with Maple syrup to make this a vegan option!

Course

Dessert
Cuisine

American
Keyword

Blueberry Crisp

Prep Time 20 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 20 minutes

Servings 6 people

Ingredients

Fruit Mixture

  • 4
    Cups
    Blueberries
  • 1/2
    Lemon, juiced
  • 2
    Tbs
    Honey
  • 1
    Tsp
    Vanilla Bourbon extract
  • 1 1/2
    Tbs
    Corn Starch

Crumble

  • 1
    Cup
    Old-fashioned Rolled Oats
  • 1
    Cup
    Whole wheat flour
  • 2/3
    Cup
    Honey, slightly warmed
  • 2/3
    Cup
    Coconut oil, melted
  • 1
    Tbs
    Fresh thyme
  • 1
    Tsp
    Cinnamon
  • Pinch salt for mixture and sprinkling

Instructions

  1. Preheat oven to 350°F. Place 4 cups blueberries into large bowl. Juice half a lemon into Pyrex measuring cup or small mixing bowl. Add vanilla and honey and whisk until emulsified. Add corn starch and whisk until completely incorporated with no lumps. Pour over blueberries, mix until berries are well-coated, and set aside.

    In a medium mixing bowl, combine oats, flour, honey, coconut oil, thyme, cinnamon and salt. Stir and stir until well combined.

    Pour berry mixture into 8x8 or 9x9 baking dish and top with crumble mixture. Sprinkle pinch of sea salt over top of crumble. Bake for 45-60 minutes, or until top is firm and golden brown. Let sit to rest at least 30 minutes before serving. For best results, serve with ice cream.