Gluten Free 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!!

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


  • Crumble:
  • 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


  1. Preheat oven to 350F.
  2. Place the pecans, almond flour, sea salt, and coconut sugar in the food processor.
  3. Process for a few seconds to combine and chop the pecans a bit.
  4. Add the ghee, peanut butter, and vanilla.
  5. Process again to combine.
  6. If needed, scrape down the sides and process for another couple seconds.
  7. Set the crumble aside.
  8. In a saucepan, pour the water.
  9. Add the coconut sugar and bring to a boil.
  10. Add the blueberries and chia seeds and continue to boil for another 5 – 7 minutes until the blueberries reduce and the filling becomes syrupy.
  11. Press a handful of the crumble into the bottom of your ramekin.
  12. Add the blueberry filling.
  13. Top with an additional handful of crumble.
  14. Place the ramekins on a baking sheet and bake for 10 minutes.
  15. Top with ice cream or whip cream (optional).
© The Toasted Pine Nut