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+ servings

Paleo Blueberry Crumble

Prep Time 10 minutes
Cook Time 28 minutes
Servings 8
Calories 238 kcal
Author Amy Rains


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*


  1. Preheat the oven to 350 degrees. Lightly grease a 9x11 or 8x11 baking dish and set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Serve warm plain or with vanilla ice cream. Store at room temperature, do not refrigerate.

Recipe Notes

*use coconut oil for a vegan option

Nutrition Facts
Paleo Blueberry Crumble
Amount Per Serving
Calories 238 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 11mg4%
Sodium 62mg3%
Potassium 99mg3%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 16g18%
Protein 3g6%
Vitamin A 175IU4%
Vitamin C 9.7mg12%
Calcium 31mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.