This easy Almond Flour Blueberry Crumble recipe is made with six wholesome ingredients and requires zero baking experience! Gooey blueberry filling is topped with buttery crisp topping for a perfectly sweet treat!
One of my personal favorite desserts, fruit crumbles always steal the show.
Made with almond flour, fresh blueberries, pure maple syrup, coconut oil, and a little tapioca flour (or gluten-free all-purpose flour), this healthy version of classic crumble is the ultimate crowd-pleaser!
In fact, I recommend doubling or tripling the recipe if you’re serving more than three individuals, because it goes fast!
I modeled this recipe off of my classic Almond Flour Strawberry Crumble, which I shared back in 2014. I have made it countless times throughout the years, both with strawberries and with other kinds of fruit.
This to say, you may use this as a base recipe for all your gluten-free crumbles, crips, and cobblers!
I love that the wholesome ingredients makes this a feel-good treat that comes with zero guilt. Plus, it only requires about 15 minutes of prep and about 20 minutes in the oven. Efficiency!
Let’s discuss the minimal ingredients for blueberry crisp. The great news is most grocery stores carry the full list of ingredients.
Blueberry Crumble Ingredients:
Fresh Blueberries: The star of the show here! I recommend using fresh blueberries over frozen blueberries for the best flavor, texture, and overall experience. Nevertheless, frozen berries do work in a pinch.
Pure Maple Syrup: The whole recipe is sweetened with a little pure maple syrup. We don’t need much here! I love that this healthy crumble recipe is just the right level of sweetness.
Almond Flour: Taking the place of regular all-purpose flour, almond flour adds some protein, healthy fats, and fiber to this amazing blueberry crisp.
I use Bob’s Red Mill Super Fine Almond Flour for all of my almond flour recipes.
Coconut Oil: Melted coconut oil gets mixed with the almond flour to create a crispy on the outside, soft on the inside crumble topping.
Tapioca Flour or Gluten-Free All-Purpose Flour: In order to thicken the blueberry mixture, we need a little tapioca starch or gluten-free all-purpose flour.
Fresh Lemon Juice (Optional): A little fresh lemon juice adds a bit of spunky sour flavor to the blueberry filling, rounding out the flavor profile. This ingredient is not crucial, so feel free to skip it.
Vanilla Extract (Optional): A splash of pure vanilla extract brings warm flavor to the topping. Skip it if you don’t have any on hand. 1/2 teaspoon of almond extract works here too.
Sea Salt: A pinch of sea salt is a big flavor booster! It turns the volume up on all flavors, including sweetness.
Recipe Customizations:
- Replace the melted coconut oil with 4 tablespoons of melted butter.
- For a hearty oatmeal topping, add ½ cup of quick oats (not rolled oats) to the topping ingredients along with an extra 2 tablespoons of melted coconut oil.
- If you know you prefer sweeter treats, you can add a little brown sugar or coconut sugar to both the filling and the crumble mixture.
- Replace the tapioca flour with arrowroot flour or cornstarch.
- Use hazelnut flour instead of almond flour.
- If you prefer baking with Gluten-Free All-Purpose Flour, make my Gluten-Free Blueberry Crumble.
- For a low-carb blueberry dessert, make my Keto Blueberry Crumble, which calls for sugar-free sweetener.
- Mix lemon zest into the topping for some citrus flair.
Now that we’ve covered the simple ingredients for this healthy blueberry crumble recipe, let’s make it!
How to Make Almond Flour Blueberry Crumble:
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, toss together the blueberries, pure maple syrup, lemon juice, and tapioca flour (the blueberry filling ingredients) until well combined.
Transfer the blueberry mixture to an 8 inch square pan or round cake pan. A cast iron skillet, baking dish, or small casserole dish works too.
Use the same mixing bowl you used for the blueberries to combine the ingredients for the topping.
Mix together the almond flour, melted coconut oil, pure maple syrup, vanilla extract, and sea salt until well combined. This mixture should be thick and sticky, like cookie dough.
Sprinkle the almond flour crumble topping over the blueberries.
Bake on the center rack of the preheated oven for 20-25 minutes, or until the topping is golden brown and the blueberry filling is slightly crumbly.
Note: you can prevent the topping from browning up by covering the baking dish with aluminum foil. I like it to be crisp, so I go foil-free.
Serve blueberry crumble fresh out of the oven with a scoop of vanilla ice cream or whipped cream. Make my Dairy-Free Vanilla Ice Cream for an entirely dairy-free and vegan dessert.
How to Store Blueberry Crumble:
Cover the pan with plastic wrap, or transfer the crumble to an airtight container and refrigerate for up to 5 days. You can also store leftovers in the freezer for up to 2 months.
And that’s it!
The next time you’re craving a fruity dessert, or are entertaining guests for a special occasion, whip up this blueberry crisp recipe!
Your guests don’t need to follow a gluten-free diet to love the taste and texture! And, for those with dietary restrictions, this gluten-free blueberry crisp is pure gold.
If you intend to serve more than three individuals, I strongly recommend doubling or even tripling this great dessert. It goes quickly!
Remember, you can always mix it up using any seasonal fruit for the perfect summer dessert.
Looking for more fruit crisps, cobbler, and crumble recipes? Try these reader favorites!
More Fruit Crumble Recipes:
- Gluten-Free Vegan Peach Cobbler
- Healthy Apple Crisp
- Paleo Raspberry Crumble
- Gluten-Free Apple Cobbler
- Paleo Blackberry Cobbler
- Gluten-Free Cherry Cobbler
Enjoy this amazing almond flour blueberry crisp for breakfast alongside a mug of coffee or tea! I won’t tell!
Almond Flour Blueberry Crumble Recipe
Equipment
Ingredients
Blueberry Filling:
- 4 cups fresh blueberries
- 2 Tbsp pure maple syrup
- 1 Tbsp fresh lemon juice
- 2 tsp tapioca flour or gluten-free all-purpose flour
For the Topping:
- 1 cup almond flour
- 3 Tbsp coconut oil melted
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- Pinch sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, toss together the blueberries, pure maple syrup, lemon juice, and tapioca flour (the blueberry filling ingredients) until well combined.
- Transfer the blueberry mixture to an 8 inch square pan or round cake pan. A cast iron skillet, baking dish, or small casserole dish works too.
- Use the same mixing bowl you used for the blueberries to combine the ingredients for the topping. Mix together the almond flour, melted coconut oil, pure maple syrup, vanilla extract, and sea salt until well combined. This mixture should be thick and sticky, like cookie dough.
- Sprinkle the almond flour crumble topping over the blueberries.
- Bake on the center rack of the preheated oven for 20-25 minutes, or until the topping is golden brown and the blueberry filling is slightly crumbly. Note: you can prevent the topping from browning up by covering the baking dish with aluminum foil. I like it to be crisp, so I go foil-free.
- Serve blueberry crumble fresh out of the oven with a scoop of vanilla ice cream or whipped cream.
Nutrition
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