This quick microwave blueberry crumble is the perfect treat after a workout or as a weeknight dessert. Rich in fibre and antioxidants, it supports digestive health and helps maintain healthy cholesterol levels.
As a dietitian, I love suggesting simple, nourishing desserts like this one—especially for those looking to take care of their heart. For more heart-healthy tips or personalized support, don’t hesitate to book a consultation with a dietitian specializing in cholesterol management.
Ingredients
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250 ml (1 cup) blueberries, fresh or frozen
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5 ml (1 tsp) brown sugar
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2.5 ml (½ tsp) cornstarch
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60 ml (¼ cup) quick oats
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30 ml (2 tbsp) almond flour (or vanilla protein powder)
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30 ml (2 tbsp) textured vegetable protein (TVP)
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15 ml (1 tbsp) hemp seeds (or chia seeds)
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15 ml (1 tbsp) brown sugar
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1 egg white (or 30 ml (2 tbsp) egg whites)
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15 ml (1 tbsp) 1% milk
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2.5 ml (½ tsp) cinnamon, optional
Preparation
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In a microwave-safe bowl*, mix the blueberries, brown sugar, and cornstarch. Microwave for 45 seconds.
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Meanwhile, in another bowl, combine the remaining ingredients and mix well. Add the topping mixture over the blueberries and return to the microwave for 1 minute. Check for doneness and add an additional 20-30 seconds if needed.
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Let cool before serving.
Notes
Keeps for 3 days in an airtight container in the refrigerator.
*Use a larger bowl for cooking to prevent blueberries from overflowing during cooking. If substituting almond flour with vanilla protein powder, reduce the amount of maple syrup to 7.5 ml (½ tbsp).
