Servings: 3 Servings
Almond Flour Blueberry Crumble Recipe
The quickest, easiest fruit crumble recipe you'll ever make! This healthy blueberry crumble is made with wholesome ingredients so that you'll feel good enjoying it for breakfast too. Double or triple the batch if you're serving more than 3 individuals and use a 13" x 9" casserole dish.
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
Serving: 1Serving (of 3), Calories: 480kcal, Carbohydrates: 47g, Protein: 11g, Fat: 30g, Saturated Fat: 11g, Monounsaturated Fat: 1g, Sodium: 101mg, Fiber: 8g, Sugar: 35g