Blueberry Crumble is just what you need to complete your summer cookout! Juicy, in-season blueberries taste fantastic with topped with a grain-free pecan crumble! A delicious textured dish that tastes fantastic with a scoop of vanilla ice cream on top. Paleo, Gluten-Free, and Vegan!
It’s HERE!!! Berry season that is. Do you get as excited as me when the first pint of local berries appears in your produce aisle? It’s one of my favorite parts of summer, especially since berries are one of the only fruits I enjoy. If you find me doing a happy dance in the middle of the grocery store, it’s definitely at the beginning of berry season.
In an effort to keep my kids entertained during our first week of summer, and also to fulfill my craving for fresh berries, I took my kids to our local blueberry picking farm. There is nothing quite like a fresh picked berry, especially blueberries, right off the vine. So off we went, with a huge basket, picking nature’s most perfect candy.
Even my kids agree, it’s better than candy!! With several cups of fresh blueberries, we decided a blueberry dessert was in order.
Insert: Blueberry Crumble
The idea of this recipe came from my new cookbook, No Crumbs Left , by Teri Turner. She has a Gluten-Free Blueberry Crumble in the book that looks absolutely fabulous. I decided we needed to “Paleo-ize” this crumble, making it grain-free and refined sugar free.
The result? OMGEEEEEEEEEEEEE……. We all loved it! Me, the “I only eat chocolate and not fruit for dessert” kind of gal, is head over heels in love with this summer dessert.
How to Make Blueberry Crumble
Making this recipe is actually super simple. It requires just one pan, no heating up blueberries in a pot. You’ll set aside blueberries with coconut sugar, lemon zest, arrowroot starch, , and some lemon juice.
As they are sitting in a bowl for about 10 minutes, you’ll toss together the crumble ingredients: almond flour, pecans, coconut sugar, cinnamon, and grass-fed butter or ghee.
This recipe comes together so easily by first tossing in the blueberry mixture to your pan, then topping with the crumble. Bake for about 28 minutes, and you have yourself one delicious summer dessert. That’s it you guys!
So obviously the ice cream is optional, but kind of necessary 🙂
Paleo Blueberry Crumble
For the Filling:
- 4 cups fresh blueberries
- 1/4 cup coconut sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 2 tbsp arrowroot starch
For the topping:
- 1/2 cup blanched almond flour
- 3/4 cup chopped pecans
- 1/3 cup coconut sugar
- 1 tsp cinnamon
- pinch of sea salt
- 3 tbsp grass-fed butter or ghee*
Preheat the oven to 350 degrees. Lightly grease a 9x11 or 8x11 baking dish and set aside.
In a large bowl, mix together the blueberries, coconut sugar, lemon zest, and arrowroot starch. Add the lemon juice, gently stirring to combine. Let sit for about 5 minutes.
In a medium bowl, mix together the almond flour, pecans, coconut sguar, cinnamon, and salt. Fold in the butter or ghee, and stir to combine, using a fork or pastry knife if necessary.
Pour the blueberry mixture into the prepared dish. Spoon the crumble topping evenly across the top of the dish. Transfer to the oven and bake for 25-28 minutes, or until bubbly. The 25 minute mark will produce a softer and chewy topping, letting it bake a few extra minutes will create a crunchier topping.
Serve warm plain or with vanilla ice cream. Store at room temperature, do not refrigerate.
*use coconut oil for a vegan option