Gluten Free Blueberry Crumble
So I have this neighbor who has this tendency to bring over delicious “extra” food he made. This is probably the second or third time this has happened, but most recently he brought over an…
extra blueberry crumble. First of all, yes I’m the luckiest girl to have a neighbor that randomly brings her delicious homemade food.
Second, what the flying fruitcakes is an “extra” blueberry crumble?!! In my house there are no “extras.” There are only “I’ll save this for laters.” But really, I love that my neighbor does not save anything for later because I get things like homemade blueberry crumble that inspires me to make a healthy, low carb version. Yum.
Typically when I have desserts, I keep fruit far away. Typically it’s chocolate or bust. You guys. This is the only fruity dessert that I’ll ever need. I LOVE THIS. It so crumbly and nutty in a way that really compliments the sweet, blueberry bursts.
I’ve made this in a large pie form, you can also do a big casserole dish, depending what works for you. It’s so easy and so freaking good.
Plop a big scoop of ice cream on top and it is summertime PERFECTION. I am in luuurve. Here’s how you make this amazingly nutty blueberry crumble:
Healthy and DELICIOUS blueberry crumble that’s low carb and gluten free! Perfect summer treat, especially with a big scoop of ice cream!!
- 2 cups pecans
- 1 cup blanched almond flour
- 1/4 teaspoon sea salt
- 2 tablespoons coconut sugar
- 1/4 cup ghee (coconut oil or butter works)
- 1/4 cup natural peanut butter (any nut butter is delish)
- 1 teaspoon vanilla extract
- Blueberry Filling:
- 1/2 cup water
- 4 tablespoons coconut sugar
- 3 cups fresh blueberries
- 1 tablespoon chia seeds
- Preheat oven to 350F.
- Place the pecans, almond flour, sea salt, and coconut sugar in the food processor.
- Process for a few seconds to combine and chop the pecans a bit.
- Add the ghee, peanut butter, and vanilla.
- Process again to combine.
- If needed, scrape down the sides and process for another couple seconds.
- Set the crumble aside.
- In a saucepan, pour the water.
- Add the coconut sugar and bring to a boil.
- Add the blueberries and chia seeds and continue to boil for another 5 – 7 minutes until the blueberries reduce and the filling becomes syrupy.
- Press a handful of the crumble into the bottom of your ramekin.
- Add the blueberry filling.
- Top with an additional handful of crumble.
- Place the ramekins on a baking sheet and bake for 10 minutes.
- Top with ice cream or whip cream (optional).
Want to save this for later? I made this Pinterest-friendly image for you 🙂