Low Sugar Blueberry Crumble

20160817_110024As many of you know, one of my little nuts has an adverse reaction to sugar. We also stay in our friend’s driveway when we are in New Hampshire, and he is diabetic. They miss out on a lot of our treats on vacation, so I try to make some special desserts for them every so often. It’s probably for the best that we all get a little less sugar overall!

Not too long ago we went to a pick your own blueberry farm. We picked a LOT of blueberries! Because we have so many, I froze a bunch of to use in recipes down the road. For this recipe I used the frozen berries, and they were delicious! We paired it with a little bit of sugar free vanilla ice cream, and everyone loved it.

It’s a quick dessert to make, and a great one to throw together at the last minute!

The recipe:


2 c. Blueberries (fresh or frozen)

1 T. flour

1 T sugar substitute (I used Xyla)



1 c. old fashioned oats

2 t. cinnamon

2 T. flour

1 T. Brown sugar

1 T. Sugar Substitute (I used Xyla)

4 T. Butter (melted)


For the filling, combine the flour and the sugar together. Mix the flour/sugar mixture with the blueberries and place in a greased 9×9 pan.


Make the topping by mixing all of the above topping ingredients together and spreading on top of the blueberry filling mixture.


Bake at 350 degrees for about 45 minutes. Let it cool a little and enjoy!



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