Paleo Blueberry Crumble
This Paleo blueberry crumble is the perfect dessert for when you have a surplus of blueberries from the garden. Gluten-free, dairy-free, vegan.
Servings: 8 people
Calories: 289kcal
Ingredients
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
Instructions
- 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.
Notes
Nutrition Facts (per serving, recipe makes 8 servings): 289 calories, 19 g fat, 28 g total carbs, 4 g fiber, 17 g sugars, 4 g protein