Flashback Friday: Blueberry Strawberry Crumble

Blueberry Strawberry Crumble

It’s Fridayyyyy!! And it’s a long weekend! I think I live for long weekends. Annnnd college football starts! Yes, I am clearly excited about all of this.

Also, I just realized I have only posted fruity recipes this week. Sorry, I will try to refrain from all the fruitiness next week.

Typically when I do my Flashback Friday posts, I basically make the exact same recipe as the original post. This one is going to be a little different. The original post was more of a cobbler and I used boxed cake mix. I wanted to make this one a little healthier so this new version is a blueberry strawberry crumble.

Blueberry Strawberry Crumble

Can we also talk about how ridiculously confusing it is trying to figure out the difference between a cobbler, crumble, crisp, buckle, etc.. Seriously they are all almost the exact same thing. I’m pretty sure when oats are involved, it is a crumble. If I am wrong about this then please forgive me.

Ok, so what do I love about this new crumble version? Pretty much everything. I didn’t use much sugar except for a few tablespoons in the topping. Instead of using just butter, I also used coconut oil. This dessert is not super sweet, but I think that is what I like about it. It will satisfy your sweet tooth without weighing you down.

Blueberry Strawberry Crumble

Blueberry Strawberry Crumble


  • 1/2 pint fresh blueberries
  • 1 pint fresh strawberries, hulled and sliced
  • 2 tsp. lemon juice
  • 1 cup quick oats
  • 1/2 cup whole wheat flour
  • 3 tbs. light brown sugar
  • 1 tbs. granulated sugar
  • 3 tbs. unsalted butter, melted
  • 2 tbs. coconut oil, melted
  • 1/2 tsp. cinnamon
  • pinch of salt
  • whipped cream or ice cream for serving on top


  1. Preheat oven to 350 degrees F.
  2. Mix together the blueberries and strawberries in an 8×8 baking dish. Stir in the lemon juice.
  3. In a mixing bowl, stir together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
  4. Pour in the melted better and coconut oil and mix until it is well-combined with the dry ingredients. The mixture should be crumbly.
  5. Spread the mixture on top of the fruit in the baking dish so that the fruit is covered. Bake for 25-30 minutes until the fruit is bubbling and the crumble is golden.

Calories per serving: about 200; Fat per serving: 9g

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Blueberry Strawberry Crumble

Original Post: Blueberry Strawberry Crumble



  1. My mouth has begun watering for this dish. I think the blueberries and strawberries with the golden brown oats. Yum!

  2. Mmmm, I love this crumble, this looks so delicious :D
    Nothing like berries!


  3. Your flashback recipes have been amazing!! I am sooooo loving this crumble!! It looks delish!!!

  4. Now that is one crazy good-lookin’ crumble! I love the juicy berries and the whole wheat-oat topping. So delicious and SO easy!

  5. Seriously, all those terms are confusing! It’s a delicious topping; that’s all I care about. This looks so yummy, and that fruit means it’s good for breakfast too, right?

  6. Yay, for the long weekend and yay for your crumble.

  7. Just hand me a spoon and stand back… I’m going in. :) Looks great. Hope you are enjoying the long weekend. :)

  8. I cannot believe I have never made a crumble before!! This looks fantastic! Perfect for the long weekend :)

  9. Such a gorgeous crumble! And it certainly doesn’t look like a healthier version, but I’m SO glad it is!!! Hope you’re enjoying the long holiday weekend!

  10. I really wish there were more long weekends in a year. I could use a break more often. This crumble looks amazing, and I love that you healthified it.

  11. Ohh yumm… I’m diggin the berry love here :)

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