Blueberry & Peanut Butter Crumble With Collagen Custard

Why this is peri-perfect… For breakfast or a really cosy dessert-for-dinner option… This crumble is built for perimenopause in the most practical sense: steady blood sugar, real protein, and fats that actually carry you through instead of tipping you into a crash later. The combination of protein-rich yoghurt and collagen custard helps support muscle maintenance, while the oats, chia, and blueberries give fibre and antioxidants without the blood sugar chaos of traditional crumbles.

Serves: 4

Base
4 cups blueberries (fresh or frozen - defrosted)
1 tsp pure vanilla extract
1 tsp chia seeds
1–2 tsp monk fruit sweetener (optional, to taste)

Crumble Topping
1 cup rolled oats
1/3 cup almond meal
3 tbsp pure peanut butter (100% peanuts, smooth or crunchy)
Pinch of sea salt

Collagen Custard Protein Topping (for 4 serves)
2 cups (500g) plain, unsweetened high-protein Greek yoghurt (e.g. YoPRO, Chobani FIT or similar)
120g vanilla collagen custard powder (choose a vanilla, protein-enriched version)
½ cup water

Instructions:

Preheat oven to 180°C (350°F).
Lightly spray a medium baking dish with olive oil.

In a bowl, combine: Blueberries (defrosted), Vanilla, Chia seeds, Monk fruit sugar

Stir and let sit for 5–10 minutes until slightly juicy, then pour into baking dish and spread evenly.

In a separate bowl, mix: Oats, Almond meal, Peanut butter, Salt.

Use your hands or a spoon to bring it together into a crumbly, clumped texture.

Sprinkle crumble mix evenly over the blueberry base.

Bake for 20 - 25 minutes, until blueberries are bubbling and topping is golden and crisp on the edges.

In a big bowl using a whisk, stir yoghurt and collagen custard powder, with ½ cup water, until silky smooth and custard consistency.

Spoon crumble into 4 portions and top with 1/4 of collagen custard per serve. Keep these in the fridge for breakfast all week!

Per Serve: Calories: 400 cal | 30g protein | 43g carbs | , 14g Fat | 8g Fibre