This Paleo blueberry crumble is the perfect dessert for when you have a surplus of blueberries from the garden. Gluten-free, dairy-free, vegan.
It’s blueberry season!
Now that the warm weather is finally here to stay, it’s almost blueberry season here in the USA! I just love love love fresh blueberries, they are definitely my favorite berry.
Someday, I will definitely be growing blueberries and other berries on my homestead.For now, I will have to settle for store-bought and farmer’s market blueberries. Luckily, they are plentiful this time of year!
My husband suggested that I make a blueberry crumble, and how could I say no? We both love blueberries so much, so I knew I had to try this.
What I love about this recipe is how the filling is the perfect combination of sweet and tart. It’s also the slightest bit spicy and crunchy, thanks to the topping. Plus, who doesn’t love easy recipes? This Paleo blueberry crumble is really not hard to make!
Time to make a delicious paleo blueberry crumble
For the filling, you will need a whole bunch of berries. either fresh or frozen will work. You will also need water, maple syrup or honey, tapioca starch, cinnamon, lemon juice and vanilla extract.
You’ll want to start by heating the blueberries with a little bit of water and simmering until they begin to cook down. You still want there to be some whole blueberries of course, so don’t cook so long that it becomes a thick jelly.
Add in the remaining filling ingredients and stir. Pour the mixture into the baking dish.
For the topping, you will need almond flour, ghee or coconut oil, pecans or nuts of your choice (pulsed in a blender or food processor to form small chunks), maple syrup or honey, vanilla extract and cinnamon.
Add the ghee, almond flour and ground nuts to a pan over medium heat. Stir to coat the flour and nuts. Remove from heat and add in the maple syrup or honey, vanilla extract and cinnamon.
Sprinkle the topping evenly over the filling. Don’t push down too hard, or the topping will fall below the filling. Place in a preheated oven until the edges are bubbling, and the topping begins to brown. Allow to cool before consuming.
Can I use oats instead of nuts in this recipe?
Yes, you can. Be aware that oats are not Paleo, but they are a perfect substitute for those who have nut sensitivities. You also want to be sure that the oats are gluten-free, if that is a concern for you.
You will want to substitute instant oats (approximately 1 cup), with the almond flour and the nuts. All other proportions stay the same, and the cook time should be about the same as well.
Will this work for other types of berries?
Yes it will. The only thing you need to be careful of is that blackberries, raspberries and some other berries have small seeds that can impact the texture of the filling. If this does not bother you, then you can make this recipe the same exact way.
If you prefer to have no seeds, you will need to run the filling mixture through a strainer or cheese cloth before adding it to the pan. Note that the texture of the filling will be much smoother though, you will not have any whole fruit, so it will be more of a jelly consistency. Make sure to let the filling cool, so that you can safely strain the mixture. The cook time should be approximately the same with other types of berries.
You may also enjoy:
Paleo Blueberry Crumble
For Blueberry Filling
- 24 oz blueberries fresh or frozen
- 2 tablespoons water
- 2 tablespoons maple syrup or honey
- 1 tablespoon tapioca flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1 teaspoon lemon juice
For Crumble Topping
- 1/4 cup ghee or coconut oil
- 1 cup almond flour
- 1/2 cup pecans or nut of your choice chopped finely or coarsely pulsed in a food processor
- 3 tablespoons maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Preheat oven to 350F.
- In a pot over medium heat, add blueberries and water and heat until the blueberries begin to soften. Turn heat to low and add in remaining filling ingredients. Stir and remove from heat. Pour into a baking dish, approximately 9 inch by 9 inch in size.
- To a pan over low heat, add ghee or coconut oil, almond flour and ground nuts of choice. Stir to incorporate the nuts and the oil. Remove from heat and mix in maple syrup, vanilla extract and cinnamon. Spread mixture evenly over the top of the blueberry filling.
- Place uncovered baking dish into the oven and bake for 25-30 minutes, or until the topping begins to brown slightly. Remove from oven and allow to cool for 10-15 minutes before serving.