There’s nothing quite like a warm fruit crumble to bridge the gap between the bright days of summer and the cozy nights of fall. This recipe was born from my favorite kitchen hack: stocking up on blueberries when they’re on sale, freezing them, and vacuum-sealing them for later. It means I can whip up this soul-warming dessert any time a craving strikes! Imagine sweet, jammy blueberries bubbling beneath a rich, cinnamon-spiced crumble topping. Served warm with a dollop of cool coconut cream, it’s a simple, guilt-free indulgence you’ll make again and again.
Ingredients
• 18 ounces / 510 g fresh or frozen blueberries
• 1 cup / 110 g blanched almond flour
• ⅓ cup / 70 g coconut oil or ghee, room temperature
• ⅓ cup / 65 g erythritol
• 2 tablespoons coconut flour
• 1 teaspoon ground cinnamon
• 1 cup / 250 g coconut cream, for serving
Instructions
1. Preheat your oven to 350°F / 177°C.
2. Spread the blueberries in an even layer in an 8-inch square baking pan.
3. In a medium bowl, combine the almond flour, coconut oil (or ghee), erythritol, coconut flour, and cinnamon. Use a fork to mix the until a crumbly, sandy texture forms.
4. Sprinkle the crumble topping evenly over the blueberries in the pan.
5. Bake for 22 to 25 minutes, until the fruit filling is bubbly and the topping is a beautiful golden brown.
6. Remove from the oven and let the crumble rest for 10 minutes. This allows it to set slightly. Serve warm, topped with 2 to 3 tablespoons of coconut cream.
Nutritional Information
• Serving Size: 1 of 6
• Calories: 388
• Net Carbs: 12.7 g
• Fat: 33.4 g
• Protein: 4.9 g
• Sugar: 9.1 g
• Fiber: 4.3 g
Pro Tips
• Stock Your Freezer: When blueberries are in season, freeze them right in their clamshell. Once solid, transfer to a vacuum-seal bag for a taste of summer all winter long. You can use them directly from frozen in this recipe.
• Make It Ahead: Store the baked crumble in an airtight container in the fridge for up to 3 days. For longer storage, freeze it (without the coconut cream topping) for up to one month.
• Perfect Reheating: To reheat a single serving, microwave for 60 seconds. If reheating from frozen, let it thaw on the counter for 30 minutes first.
• Keep it Vegan & Dairy-Free: This recipe is easily made vegan by ensuring you use coconut oil instead of ghee. The coconut cream topping keeps the entire dessert deliciously dairy-free.
FAQ
Q: Can I use frozen blueberries for this crumble
A: Yes, absolutely! This recipe works perfectly with either fresh or frozen blueberries. You can add the blueberries directly from the freezer to the baking pan without thawing them first.
Q: Is this blueberry crumble recipe keto-friendly
A: Yes, this is a keto-friendly blueberry crumble. It uses almond flour, coconut flour, and erythritol instead of traditional flour and sugar, resulting in only 12.7 grams of net carbs per serving.
Q: How do I make this blueberry crumble vegan
A: To ensure this recipe is vegan, simply use coconut oil instead of ghee in the crumble topping. The recipe already calls for coconut cream for serving, making the entire dessert dairy-free and vegan-friendly.
Q: Can I make this crumble ahead of time
A: Yes, this is a great make-ahead dessert. You can store the baked crumble in an airtight container in the fridge for up to 3 days or freeze it for up to one month.
