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5 from 3 votes

Paleo Blueberry Crumble

Prep Time10 minutes
Cook Time28 minutes
Servings: 8
Author: Amy Rains

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 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.

Notes

*use coconut oil for a vegan option

Nutrition

Calories: 238kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 62mg | Potassium: 99mg | Fiber: 4g | Sugar: 16g | Vitamin A: 175IU | Vitamin C: 9.7mg | Calcium: 31mg | Iron: 0.8mg