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Directions:

1. Preheat the oven to 350F. Line a 9x13 baking dish with parchment paper.
2. In a mixer, mix all crust ingredients until mixture starts to clump into balls.
3. Press 3/4 of the mixture into the baking dish and press to create an even layer of the crust.
4. Mix all of the filling ingredients in a mixing bowl and stir until the berries are evenly coated.
5. Spread the filling over the crust evenly.
6. Sprinkle the remainder of the crust on top to create a crumble topper.
7. Bake for 35-40 minutes, when the crumble appears golden.
8. Let this sit until the crumble has cooled and set before cutting into bars (you can even place in the fridge to help it set more before cutting into squares or bars).
9. Enjoy for breakfast or as a dessert with vanilla ice cream.

Directions:

1. Combine all blueberry mixture ingredients in a saucepan. Cook on medium heat until berries cook down and can be smashed with a fork (about 29 minutes). Let cool.
2. In a mixing bowl, gently fold the honey and lemon juice into the yogurt. You can adjust the tartness to your liking by adding more or less lemon juice.
3. Pour cream mixture about 2/3 full in each popsicle mold.
4. Put 1-2 spoonfuls of blueberry mixture in each mold. Store with a popsicle stick to swirl the mixtures together.
5. Freeze and enjoy.

Yield: 10-12 popsicles