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lemon-blueberry granola crumble

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It’s been a little while since I’ve shared a dessert recipe with you guys. Honestly, I’ve been struggling a bit in the dessert department. As we’ve been trying to clean up our eating in the new year, we’ve had lots of success with overhauling the contents of most of our meals, but sweets are causing some hiccups. We’ve been eating a lot of banana soft serve and tofu chocolate mousse while waiting for inspiration to strike. Which isn’t a bad thing, but we’re definitely ready to move onto something new.

When it comes to new-to-me clean-eating desserts, I have a few requirements:

  • low or no added sugar
  • if sugar is added, it’s a minimally-processed, natural product (honey, maple syrup, etc.)
  • no chocolate (we think Babyface might have an intolerance to chocolate, say it ain’t so!)
  • easy and, preferably, quick enough for a weeknight

This wholesome and rustic crumble passes all the requirements with flying, deeply purple colors. For bonus points, this dish has a low number of ingredients and chances are, you already have many of them in the kitchen. We almost always have frozen berries on hand. They are super economical, retain their flavor and nutritional value, and are great in smoothies, on pancakes (stay tuned for an awesome pancake and mixed berry syrup recipe next week) and perfect for healthy sweet treats like this crumble. If you are lucky enough to be in a place that has wild or fresh blueberries readily available and in season, feel free to sub those in. I’ll pretend I’m not totally jealous.

The crispy “crust” of this dessert is made with just a sprinkling of your favorite granola. You can make your own or use store-bought, but if you do pick it up off the store shelves, make sure you look for granola that is low in sugar and fat. Some granolas out there have as much sugar as Lucky Charms! And as delicious as the clovers and blue moons are, they are not clean eats.

lemon-blueberry granola crumble

lemon-blueberry granola crumble

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This light and rustic dessert is a perfect candidate for lunch dessert. The end result is not too heavy or sugary, but just the perfect little sweat treat to make your mid-day happy. Of course, it works as a post-dinner clean dessert, too.


  • 1 teaspoon arrowroot powder (can sub cornstarch)
  • 2 tablespoons water
  • 1/4 cup honey, melted
  • 1 teaspoon vanilla
  • Zest of one lemon
  • Pinch of salt
  • 3 cups frozen blueberries
  • 1 cup granola


  1. Preheat oven to 375°.
  2. In a small bowl, whisk together the arrowrroot powder and water until powder is dissolved. Add in honey, vanilla, lemon zest, and pinch of salt and whisk until combined.
  3. Add blueberries to a medium mixing bowl and pour honey mixture over top. Stir to coat.
  4. Pour blueberry mixture into a small baking dish or divide evenly between four ramekins. Top with granola.
  5. Bake in preheated oven for 20-30 minutes or until granola is browned and blueberry mixture is bubbly. Let rest for 10 minutes before serving.

What’s your favorite clean eating dessert?

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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12 Responses
  1. I’ve been trying to clean up my desserts this year too. Oddly enough, I don’t usually think to have fruit for dessert, maybe because I eat so much of it throughout the day and it doesn’t seem like an indulgence. Mixed with honey, topped with granola, and baked it would certainly be a treat!

    1. Cassie

      I totally agree that it doesn’t feel like an indulgence. It drives me crazy when I see people say, “I had an orange for dessert.” HUH? That’s like…a healthy snack for me. Dessert needs to be a treat! I think this recipe strikes a nice balance. 😉

    1. Cassie

      You can never go wrong with lemons + berries, can you? In the summer, one of my favorites recipes is blueberry shortcake. I make the shortcakes with lemon zest and poppyseeds. YUM!

  2. Lou Ann Miller

    I bought some granola at the Christmas show here in Salt Lake and it was from this place in Ogden and it has lemon, blueberries and honey. I can’t find the place it came from, any ideas

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