Pomegranate Blueberry Crumble

My favorite part of Trader Joe’s is the cereal aisle. They have so many unique choices! I normally have one of the high fiber/protein super nutritious ones for breakfast, but always enjoy a cup of the less healthy ones for dessert after dinner. They have one with chocolate one that is really delicious and I recently devoured a box featuring pomegranate and blueberries together. It was so good that I immediately knew I wanted to create a real dessert with this flavor combo.

I originally attempted this crumble a couple weeks ago when Reeni hosted BSI with the Blogger Secret Ingredient of blueberries. But, it turned out to be a disaster! I reduced some pomegranate juice down to a syrup and then threw it on a bunch of frozen blueberries. The syrup solidified on just the blueberries it hit and the whole thing turned out to be a huge watery mess after it baked. But, the dessert was much more successful after I tweaked a few things this weekend. I simply simmered the blueberries in the pomegranate juice until the mixture reduced and then thickened the mixture with a bit of cornstarch. The tang of the pomegranate juice really complimented the blueberries! The key to the crumble topping is the almond meal (from Trader Joe’s of course!). Please do not substitute anything else because it adds another layer of flavor and seriously elevates the topping from good to super addicting!

Pomegranate Blueberry Crumble
Printable Recipe

8 cups blueberries (I used half fresh and half frozen)
2 cups pomegranate juice
2/3 cup granulated sugar
3 tablespoons cold water
3 tablespoons cornstarch
1/2 cup packed brown sugar
1/2 cup almond meal
1/2 cup white whole wheat flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
4 tablespoons butter, melted
1/2 teaspoon vanilla

Preheat oven to 350˚F. Stir together blueberries, pomegranate juice, and granulated sugar in a large stockpot over medium high heat. Bring mixture to a boil and then reduce heat and simmer for 20 to 30 minutes or until liquid reduces by half. Mix cold water and cornstarch together in a small bowl and add the mixture to the blueberries. Stir constantly until the mixture thickens to desired consistency, about 5 minutes.

Meanwhile, prepare the crumble topping by mixing the brown sugar, almond meal, flour, cinnamon, and salt together in a medium bowl. Stir together butter and vanilla and mix with flour mixture.

Pour the thickened blueberry mixture into an 8-inch square pan and top evenly with the crumble mixture. Bake at 350˚F for 15 to 20 minutes or until topping is golden brown. Makes 8 servings.

Nutrition: 369 calories, 10.1g fat, 5.0g fiber, 3.9g protein per serving
Cost: $0.94 per serving

33 Responses to Pomegranate Blueberry Crumble

  1. SO gorgeous!! I love your beautiful photo! The recipe sounds heavenly… Mmmmm, I can imagine the glorious depths of flavor in the almond meal… *blissful sigh* :-)

    I love love the cereal isle in TJs too! Someday I dream of trying them all… :-) I’m so glad I’m not the only one who likes a bowl of cereal for dessert! :-)

  2. Agree…
    I think I spend most of my time in this isle too. They have the best cereal with good price!

    p.s Your crumble look delish!

  3. This looks out-of-this-world good! I love the cereal aisle especially at Trader Joe’s because I know there’s no high fructose corn syrup in anything. I used to have a bowl with some almond milk for dessert every night.

  4. what a gorgeous and unique version of the humble crumble! just the thought of blueberry desserts sends my saliva glands into overdrive, and adding in that pomegranate is brilliant! just luscious.

  5. I like how you stick with something until you get it right. I always joke about being a “measure once cut twice” kind of gal, so sometimes just give up when I get a watery crumble :) Thanks for the inspiration.

  6. Kerstin, I LOVE, LOVE, LOVE crumbles (just posted a cherry one yesterday) and blueberries with pomegranites reduces my guilt up to a healthier level, huh? Thanks for stopping by and I’m add your blog to my blog roll “Yummie Foodie Blogs”….I think you must be a professional chef (I know that I’m not!) and hope you add me to, so we can visit each other more often! Roz (la bella vita)

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