I’ve been meaning to make this grain-free blueberry crumble for a while now. Have you been noticing the huge bounty of delicious organic blueberries in season right now? I got a deal on a big batch and was trying to figure out how to use it. I put them in smoothies, top yogurt with them, I made jam and still had more blueberries! So, I decided to finally make this delicious crumble!
The great thing about this grain-free blueberry crumble is that you can easily adapt it with your favorite fruits or fruits that are in season, here are some suggestions;
Have you tried these Grain-Free Blueberry Crumble? Don’t forget to rate the recipe and leave me a comment below. You can also follow me on Facebook, Twitter, Instagram, Pinterest and YouTube
- 1 cup organic blueberries
- 1 tsp lemon juice
- 1 tbsp coconut sugar
- 1/2 tsp. lemon zest
- 1 tsp arrowroot powder or organic corn starch to thicken
- pinch of sea salt
- 1/2 cup coconut flour
- 3 tbsp coconut oil
- 2 tbsp honey or maple syrup
- 1/4 tsp baking powder
Pre-heat oven to 375°F. Put blueberries in a bowl and combine with lemon juice, zest, sugar, arrowroot and salt. Gently mix, you don't want to break all the blueberries, but a few will be ok.
Evenly distribute the blueberries into each ramekin.
Combine topping ingredients. Make sure the coconut oil is softened or melted for easy mixing. The texture of the dough should be crumbly and somewhat dry. It shouldn't be one heap of dough or batter-like. If it's too wet, add more coconut flour, 1 tbsp at a time until it is crumbly.
Sprinkle the crumbles of dough on top of the blueberries in the ramekins until they're covered. There may be a little leftover sough, but don't overload the blueberries…you don't want an uneven ratio of crumbles to blueberries. Place ramekins in the oven on a cookie sheet or about 15-25 minutes.
Let cool before eating.
Thank You so much Ms. Healy!
pat cline says
like the no flour recipe