Almond Flour Blueberry Crumble

Photo by Vanesa conunaese on Unsplash

I love when a wonderful recipe to try goes down my Facebook or Instagram feed.  I try to make a note of it or I know it will get lost.  This one from The Roasted Root caught my eye for a couple of reasons. 

First, while have more a crunchy/salty tooth than a sweet tooth, there are still moment I crave a sweet.  So I am always looking for healthier dessert choices with less sugar and fat in them. Second, my youngest grandson has several food allergies including flour, egg and dairy that require thoughtful alternatives the whole family can enjoy.  At 2-1/2 he has become aware if he gets something different from everyone else. especially his 5 year old sister. This dessert fits the bill. 

I have several kinds of berries I bought that really need using up, plus a full supply of all the unique ingredients like almond flour, so I am going to try this tonight. If it turns out as great, I will be making this for the family on my next visit at the end of June.  And I think it is easy enough that I can make it WITH the grandkids which is always a treat. 

Usually I don't share recipes until I try them, but I am making an exception for this one.  I will be trying it tonight and will update this blog tomorrow with my feedback and an image of my crumble.  The one thing it is important to realize is as you work your way to embracing healthier desserts, the sweetness offered is subtler - less intense. It's all about the flavor of the ingredients. Once you make that shift it is easy sailing. 

Enjoy! and if you try this recipe too, I would love to hear your thoughts. 

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Almond Flour Blueberry Crumble

Ingredients -

Blueberry Filling -

4 C                 Fresh blueberries (or mixed berries)
2 T                 Pure maple syrup
1 T                 Fresh lemon juice
2 tsp               Tapioca flour or gluten-free all-purpose flour

Topping -

1 cup              Almond flour
3 T                 Coconut oil melted
3 T                 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. Serve blueberry crumble fresh out of the oven with a scoop of vanilla ice cream or whipped cream. If made ahead, gently reheat before serving. 

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.