After an amazingly warm and almost mediterranean summer here in Holland, it started raining about a week ago. Hand in hand with the rain my desire to bake came back (you might have noticed this if you follow me on Instagram). I just had bought some organic blueberries as I stumbled across this video by David and Luise of Green Kitchen Stories.

In an hour this delicious crumble was ready and just after snapping a few photos, I devoured half of it.

It’s perfect for a rainy afternoon, maybe enjoyed with a cup of coffee and some good music.

Blueberry Crumble for two

adapted from this recipe by Green Kitchen Stories

2 cups rolled oats
1 tbsp coconut oil
2 cups organic* blueberries
3 tbsp honey
half a vanilla pod
1/2 tbsp lemon juice

Preheat the oven at 160 degrees Celsius. Mix blueberries, lemon juice, and one tbsp of honey in a bowl. Scrape the vanilla from the vanilla pod and add half of the vanilla to the blueberry mix.
Pour the mix in a baking tin (mine had a diameter of 13 cm).

In another bowl mix rolled oats, coconut oil at room temperature (don’t worry if it’s not liquid, you hands will make it melt while mixing), 2 tbsp honey and the other half of the vanilla. Mix with you hands until thoroughly combined. Pour this mixture over the blueberries in the baking tin and press a little.

Bake for 30 minutes until the crust is golden-brown.


* You can pick them yourself if you’re lucky enough to live somewhere they grow. I used frozen blueberries. It’s important to buy the organic ones because they have much more taste and color. The non-organic blueberries are bigger and have much less taste to them.