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Summer just isn’t complete without a juicy berry dessert… and this easy Blueberry Crumble might be my new favorite. Sweet, in-season blueberries baked to bubbly perfection with a golden pecan crumble on top. It’s grain-free, naturally sweetened, and checks all the boxes for a crowd-pleasing summer treat. Bonus points if you add a scoop of vanilla ice cream! And if you’re looking for a nourishing breakfast idea with all the same blueberry goodness, don’t miss my Baked Blueberry Cottage Cheese Breakfast Bowls.
Why I Love This Recipe
Berry season is here, and I can never resist those first pints of local blueberries popping up at the market. Anyone else do a happy dance in the produce aisle? Just me?
This year, we kicked off summer with a blueberry-picking trip to our local farm. There’s truly nothing better than sun-warmed blueberries straight off the vine… except maybe turning them into dessert.
As a nutritionist, I love finding ways to enjoy dessert that still feel nourishing and wholesome. Blueberries are packed with antioxidants and naturally sweet flavor, which means you don’t need much added sugar to make this crumble shine. Plus, using almond flour and pecans gives this recipe a little boost of healthy fats and keeps it completely grain-free. It’s the perfect balance of summer indulgence with ingredients I can feel good about serving to my family.
Even my kids agree, blueberries are nature’s candy.
Which is exactly how this crumble happened. I decided to put my own Paleo twist on a classic blueberry crumble. The result? Absolutely irresistible. Even I, a self-proclaimed chocolate-only dessert person, couldn’t stop going back for more.
Quick Tips for the Perfect Blueberry Crumble
- The beauty of this recipe is how simple it comes together. No stovetop required, just one baking dish and a few pantry staples.
- Let the blueberries sit for a few minutes with coconut sugar, lemon zest, and a little arrowroot starch. This brings out their natural juices and helps them thicken while baking.
- The crumble topping? A blend of almond flour, chopped pecans, coconut sugar, cinnamon, and ghee or butter. It bakes into the perfect golden, nutty layer with the right amount of crunch.
- Bake until bubbly and golden. That’s it.
- The ice cream on top is technically optional… but I highly recommend it.
Perfect for Summer BBQs or a Cozy Night In
This Blueberry Crumble is my go-to for summer cookouts, backyard dinners, or anytime you need an easy, fruit-filled dessert. It’s Paleo, Vegan, Gluten-Free, and always a hit.
Hope you love it as much as we do!
Enjoy, friends!
Paleo Blueberry Crumble
Ingredients
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*
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 9×11 or 8×11 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried and true, classic paleo friendly recipe that works. It seems hard to find non vegan or non nut free paleo recipes these days. This one delivers the good old paleo-friendly goodness. I used frozen wild blueberries and it turned out great, next time will double the lemon juice to add a bit of tartness. Didn’t have vanilla ice cream, strawberry worked surprisingly well adding to that berry flavor. Thank you for this recipe 🙂
This was soooooooooo good! I cannot wait to pick blueberries & make it again. Thanks so much for sharing.