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Paleo Blueberry Crumble Recipe

Delicious homemade dessert doesn’t have to keep you in the kitchen for hours. This paleo blueberry crumble looks and tastes like it requires a ton of effort – but it’s really a snap.

Making a Crumble Paleo Style

If you’re familiar with crumbles, you probably know I had to make some tweaks to keep this recipe on the up-and-up. Many crumbles feature sugared fruits with oat or flour-based topping.

While delicious, your usual crumble is a sugar bomb. Instead, I relied on the natural sweetness of blueberries for the filling. For the topping, I cut solid coconut oil into almond flour, and then added the shredded coconut.

Toasted walnuts give this dessert a nutty surprise and extra crunch. Of course, you can leave these out or substitute another nut for taste preferences or allergy issues, but I love the extra bit of flavor and texture.

If you’re craving this lovely dessert outside of blueberry season, don’t be afraid to buy frozen blueberries. Just make sure there aren’t any added sugars.

While I think the finished product has just the right amount of sweetness, you can drizzle some maple syrup over the crumble when you’re finished.

Try it out with blueberry, then create your next crumble using apple, peach, or another fruit that suits your fancy.

Paleo Blueberry Crumble

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• Author: Louise Hendon
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Cuisine: British

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Ingredients

• 13oz blueberries (365 g)
• 2 teaspoons of lemon juice (10 ml)
• 1/2 teaspoon of vanilla extract (3 ml)
• 1/2 cup of almond flour (60 g)
• 1 tablespoon of coconut oil, solid (15 ml)
• 1 1/2 tablespoons of shredded coconut (8 g)
• 1/3 cup of walnuts or nut(s) of your choice (39 g)

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Instructions

1. Preheat the oven to 350°F (180°C).
2. Combine the blueberries, lemon juice, and vanilla in a bowl. Mix well and use the back of a fork to mash some of the blueberries gently. Pour into an 8- or 9-inch baking dish.
3. Cut the solid coconut oil into small pieces and add to the almond flour. Rub the mixture until it resembles coarse breadcrumbs. Stir in the shredded coconut. Scatter the mixture on top of the blueberries. Bake in the oven until golden and crispy, approximately 20 minutes.
4. Meanwhile, finely chop the nuts and toast them in a hot, dry pan until golden. When the tart is ready, sprinkle with the toasted nuts and serve.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Calories: 101
• Sugar: 10 g
• Fat: 6 g
• Carbohydrates: 14 g
• Fiber: 4 g
• Protein: 1 g