This post is sponsored through my partnership with Bitsy’s Brainfood.
We have our beach routine down to a science (for now, haha). We all splash and play in the waves, the Pilot will take Liv out into the water to swim (I usually won’t get in past my knees unless the water is warm. I’m a giant chicken), and Liv and I will build sand castles and relax while the Pilot goes boogie boarding.
We’ll usually chill in our beach tent to relax and enjoy a snack together, which will likely involve fresh fruit, chips and salsa, almonds, pouches and these awesome Bitsy’s cookies.
While we were eating the Bitsy’s cookies this past weekend in our tent, we played our usual game of discovering letters and sounds. While we were playing, I couldn’t help but think the cookies would make an awesome crumble topping. They’re so well-spiced -you can taste the cinnamon and ginger- and I had a feeling it would be one of those crazy simple recipes where you just combine and bake.
That’s exactly what happened.
This crumble is the quintessential summer dessert: bursting with warm blueberries, a cookie crumble exterior, and topped ice cream (which soon begins to melt into the cookies and berries). It would be perfect for any 4th of July festivities this weekend, too!
Here’s the recipe if you’d like to give it a try. I can’t wait to have some cold out of the fridge this week. 😉
Oatmeal cookie blueberry crumble
A perfectly sweet summer dessert for parties.. or random Tuesday evenings.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50
- 2 cups cinnamon-spiced cookies (I used Bitsy’s Brainfood Oatmeal Sweet Potato)
- 1 cup oats
- 3 tablespoons melted coconut oil
- 2 containers of fresh blueberries, rinsed and stems removed (22 oz)
- 1 tablespoon brown sugar
- Juice of 1 lemon
- 1. Preheat the oven to 350 degrees and spray a baking dish (I used 10×13) with nonstick spray or olive oil.
- 2. In a food processor, chop the cookies until half resembles flour, and the other half still has some texture.
- 3. In a large bowl, add the cookie crumbles, oats, and coconut oil. Stir to combine.
- 4. Add the blueberries to your baking dish. Squeeze lemon juice on top, sprinkle the brown sugar to cover, and stir to combine.
- 5. Top with the cookie and oat topping, and bake for 25 minutes at 350 and 10-15 minutes at 325, until blueberries have popped and are bubbling, and top is golden brown (and your house smells amazing).
Hope you enjoy!
If you’re looking for the Bitsy’s Brainfood products, you can find them at Target! (Check out the store locator here.) They used to be on an end cap, but now they’re in the cookie aisle. It makes me feel good about giving Livi a treat that includes fruits and vegetables (without trying to hide the fact that it’s healthy) and is fortified with healthy fats and nutrients.
This post is sponsored by Bitsy’s Brainfood. Thank you for supporting the companies that help to support our family. <3