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This is a vertical overhead image of one white ramekin with a nutty crumble and blueberry glaze scooped up with a silver spoon. The handle of the spoon is sticking out of the ramekin, leaning against the side and pointing at the right side of the image. Vanilla ice cream is on top of the crumble, mainly to the top right of the ramekin, and melting into it. Another ramekin with blueberry crisp is in the top right corner of the image. The ramekins sit on a white square tiled surface with more crumbles that have fallen around them. Recipe
GF Gluten-Free VG Vegetarian EF Egg-Free

30-Min Baked Blueberry Crisp (without Oats)

Blueberry crisp is made without oats and loaded with juicy berry flavor! Make individual servings and top with a melty scoop of ice cream!

Recipe by:
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Prep: 20 minsCook: 10 minsTotal: 30 mins
Servings: 4 1x

Ingredients

Crumble:

  • 1 cup raw pecans
  • 1 cup blanched almond flour
  • 1/4 teaspoon salt
  • 2 tablespoons coconut sugar
  • 1/4 cup melted butter or refined coconut oil
  • 1/4 cup natural peanut butter (any nut butter is delish)
  • 1 teaspoon vanilla extract

Blueberry Filling:

  • 3 cups fresh blueberries
  • 1/2 cup water
  • 4 tablespoons coconut sugar
  • 1 tablespoon chia seeds (optional for a seedy texture)

Instructions

Make the Crumble

  1. Preheat oven to 350F.
  2. Place the pecans, almond flour, sea salt, and coconut sugar in the food processor. Process the ingredients for a few seconds to combine the dry ingredients and chop the pecans. 
    This is an overhead horizontal image of a food processor with pecans, blanched almond flour, salt, and coconut sugar. The clear plastic food processor bowl sits on a white square tile surface. The handle of the food processor is pointing to the right bottom corner of the image.
  3. Add the butter, peanut butter, and vanilla to the food processor. 
    This is an overhead horizontal image of a food processor with a mealy, chopped nut mixture and peanut butter and melted butter. The clear plastic food processor bowl sits on a white square tile surface. The handle of the food processor is pointing to the right bottom corner of the image.
  4. Process the mixture again to combine the ingredients. If needed, scrape down the sides of the food processor and process for another couple of seconds to make sure everything is well mixed.
    This is an overhead horizontal image of a food processor with a wet, crumbly nutty mixture. The clear plastic food processor bowl sits on a white square tile surface. The handle of the food processor is pointing to the right bottom corner of the image.
  5. Set the crumble mixture aside

Make the Blueberry Filling

  1. In a saucepan, pour the blueberries, water and coconut sugar over high heat. Bring the mixture to a boil. 
    This is an overhead horizontal image of a small saucepan with blueberries and coconut sugar. Some of the blueberries in the pan appear to be wet. The handle of the pan is pointing to the bottom right corner of the image. The pan sits on a white square tile surface.
  2. Turn the heat down to medium and continue to boil, stirring occasionally, for another 10 minutes until the filling thickens and reduces by half.
    This is an overhead horizontal image of a small saucepan with a reduced berry glaze in it. The handle of the pan is pointing to the bottom right corner of the image. The pan sits on a white square tile surface.

Assemble & Bake

  1. Press a handful of the crumble mixture into the bottom of each ramekin. This step creates a base for the blueberry filling.
    This is an overhead horizontal image of four white ramekins with a nutty mixture pressed in an even layer into the bottoms. The ramekins sit on a white square tiled surface. In the right top corner of the image is the clear plastic bowl of a food processor with more of the nutty crumbly mixture in it.
  2. Divide the blueberry filling between the four ramekins.
    This is an overhead horizontal image of four white ramekins with a nutty mixture pressed in an even layer into the bottoms. Two of the ramekins have a reduced berry glaze in them. The ramekins sit on a white square tiled surface. To the right side of the image is a pan with the reduced berry glaze filling and a silver spoon dipping into the glaze with the handle pointing to the bottom of the image.
  3. Top with an additional handful of crumble mixture. This step creates the final layer of the dessert and helps to enclose the blueberry filling.
    This is an overhead horizontal image of four small white ramekins with a nutty crumble on top. Peeking through the nutty crisp is a blueberry glaze. The ramekins sit on a white square tiled surface with more crumbles that have fallen around them.
  4. Place the ramekins on a baking sheet and bake for 10 minutes until the top crumbles appear golden brown. The goal of this is to heat the crisps throughout and allow the blueberry filling to merge slightly with the crust. Don’t sweat it if your topping isn’t golden brown after 10 minutes. After it’s done baking, allow to cool for 5 – 10 minutes.
    This is an overhead horizontal image of a square pan on a white square tiled surface. In the square pan are four ramekins with individual blueberry crisps. You can see the nutty crumble on top with the berry filling peeking through.
  5. Top with ice cream or whip cream (optional). This adds a creamy and sweet element to the dessert that contrasts beautifully with the nutty crumble and juicy filling. 
    This is a vertical overhead image of one white ramekin with a nutty crumble and blueberry glaze scooped up with a silver spoon. The handle of the spoon is sticking out of the ramekin, leaning against the side and pointing at the right side of the image. Vanilla ice cream is on top of the crumble, mainly to the top right of the ramekin, and melting into it. Another ramekin with blueberry crisp is in the top right corner of the image. The ramekins sit on a white square tiled surface with more crumbles that have fallen around them.

Nutrition Info:

  • Serving Size: 1 crumble
  • Calories: 524
  • Sugar: 29.9g
  • Sodium: 237mg
  • Fat: 36g
  • Saturated Fat: 10.5g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 43.6g
  • Fiber: 7.6g
  • Protein: 10.2g
  • Cholesterol: 31mg
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/gluten-free-blueberry-crumble/