This fresh blueberry crumble is to die for. Instead of topping this crumble with ice cream, keep it on the healthier side and top with vanilla Greek yogurt.

Blueberry Crumble

Preheat oven to 350 degrees. Combine 1/4 cup water and cornstarch in a small bowl; set aside. Combine blueberries and remaining 1/4 cup water in a large saucepan. Bring mixture to boiling. Cook about 5 minutes or until blueberries begin to soften. Stir in cornstarch mixture. Cook and stir until thickened and bubbly. Stir in lemon zest and juice. Transfer blueberry filling to an 8-or-9-inch baking dish.

Combine oats, whole wheat flour, almonds, walnuts, and cinnamon in a medium bowl for topping. Stir in honey and oil. Combine mixture thoroughly. Sprinkle topping over blueberry filling. Bake for 15 to 20 minutes or until topping is golden. Serve warm with yogurt, if desired. 