This wild blueberry & apple crumble smoothie bowl is inspired by it’s namesake – a smooth fruity smoothie with a crunchy topping that tastes just like a cold version of a favorite dessert! Healthy delicious.
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I know, you are probably thinking it a bit strange for me to be posting another smoothie so soon, and another with wild blueberries no less, but you see after I made the wildly striped wild blueberry smoothie I kept getting all these other ideas.
The same thing happened when I made the dessert gnocchi inspired by poutine last month – that time I resisted posting another recipe. But after making this wild blueberry and apple crumble smoothie bowl I’m afraid I couldn’t resist sharing this one as well.
You see smoothies are just too quick to make that it takes no time at all to try new ideas out – that’s a good thing, obviously, when you stumble onto something really delicious, but it does mean I’m sharing another smoothie already. So, my apologies. Well, only sort of because I think you’ll like this. Everyone in the family was an instant fan of this one!
Smitten with smoothie bowls
Since being on instagram (do come join me, by the way!) I find myself drooling over delicious-looking food photos now and then, and recently I’ve particularly liked seeing lots of beautiful smoothie bowls. It made me realize I’ve never actually had a smoothie bowl let alone make one. I’d initially scoffed at the idea – it seemed a little pretentious if I’m honest – but then I thought why not, if you make the smoothie a little thick then it’s actually easier to eat with a spoon.
Plus, you can do toppings.
I definitely want to experiment come summer with lots of nice fresh fruit as well, but this smoothie bowl is absolutely right for the weather and what’s available right now. Plus, in any event, now is, as I mentioned when I shared my last smoothie, peak smoothie-recipe-hunting-season so why not make one that’s optimally seasonal?
I got the idea of making a smoothie bowl that was like a fruit crumble or crisp, with a little bit of a crunchy topping. Apple and wild blueberry seemed like the perfect combination. They’re both ingredients that are healthy and taste delicious, worked well together, plus the wild blueberry color is amazing. I decided to add yogurt to give that smoothness almost like your cream or ice cream mixing in and oats to give a bit of thickness, a little like the crumble mixing in too.
What to add for the ‘crumble’?
I mulled a little on quite how best to make a crunchy topping. I debated nuts and seeds but ended up with this combination of granola, hemp seed hearts and chia seeds. They all give a bit of crunch, all have their own fantastic nutritional value plus they look great being different colors as well.
This wild blueberry and apple crumble smoothie bowl takes no time to put together but the end result is delicious. It has a fantastic mix of smooth smoothie base and crunchy topping. Not to mention the fact it’s full of healthy goodness as well. It makes a delicious breakfast or snack, so good I bet you’ll want another again soon. As I said everyone here became instant fans (with my son asking for more as he licked his purple lips!), so I hope you will too.
Try these other tasty smoothies:
- Cranberry smoothie
- Mango dragon fruit smoothie bowl
- Apple banana smoothie
- Plus get more drinks recipes in the archives.
Wild blueberry and apple crumble smoothie bowl
- 1/2 cup wild blueberries frozen
- 1/4 cup apple juice
- 1/2 apple cored and peeled and cut into a few chunks
- 1/4 cup Greek yogurt
- 1/4 cup quick oats 1 minute
- 2 tbsp granola
- 1/2 tbsp hemp seed hearts
- 1 tsp chia seeds
- Place the frozen wild blueberries, apple juice, chunks of apple, yogurt and oats in the blender and blend until well mixed. It doesn't need to be completely smooth.
- Pour into a bowl and top with the granola, hemp seed hearts and chia seeds - you can arrange them as I did around the outside or however you like!
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
This post was originally shared as entry in a recipe contest sponsored by the Wild Blueberry Association of North America where I was eligible to win prizes associated with the contest. I was not compensated in any way and all opinions remain my own.
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