Blueberry Crumble with Almond Flour

This almond flour blueberry crumble is perfect for laid-back weekends, summer potlucks, or any time you want a fuss-free treat that still feels special. Make it once, and it’ll quickly become a seasonal staple!

There’s something so comforting about a warm fruit crumble fresh out of the oven. This Blueberry Crumble with Almond Flour is a simple, delicious dessert that also doubles as a sweet baked breakfast—especially with a dollop of Greek yogurt or scoop of ice cream. The almond flour crumble adds a nutty, slightly crisp topping that pairs perfectly with the bubbling blueberries underneath. And the best part? It’s gluten-free, easy to make, and comes together with wholesome pantry staples.

Whether you’re using fresh summer blueberries or frozen ones in the cooler months, this is a year-round favorite that everyone will love.

How To Make Blueberry Crumble 

For this recipe, you will need blueberries, sugar, arrowroot powder, lemon juice, almond flour, gluten-free oats, butter, and salt.

Lightly grease a pie pan or 8×8-inch baking dish and set aside.

In a medium bowl, combine the blueberries, sugar, arrowroot powder, and lemon juice. Stir gently to coat the berries evenly. Pour the berry mixture into your prepared pan.

In a separate bowl, stir together the almond flour, oats, sugar, and salt. Pour the melted butter (or coconut oil) over the mixture and stir until everything is well-coated and crumbly.

Sprinkle the crumble topping evenly over the blueberries. Bake in the preheated oven for 30–35 minutes or until the topping is golden and crisp. The topping may sink slightly into the berries—that’s totally normal!

Let cool for 10 minutes before serving. Enjoy warm with a scoop of vanilla ice cream, whipped cream, or a drizzle of coconut cream.

Substitutions & Variations

• Fruit: Swap blueberries for blackberries, raspberries, sliced strawberries, or a mixed-berry combo.
• Sweeteners: Use coconut sugar, maple sugar, or a sugar-free sweetener like monk fruit if preferred.
• Butter: Substitute with coconut oil or vegan butter for a dairy-free version.
• Starch: Cornstarch and arrowroot powder are both great options. Tapioca starch can also work in a pinch.
• Add-ins: Stir in a teaspoon of vanilla extract or lemon zest to the berry filling for extra flavor.

Watch The YouTube Video

FAQ

Can I use frozen blueberries?

Yes! No need to thaw them—just add 5–10 extra minutes to the baking time. The crumble might be a little juicier, but it’s still delicious.

Is this crumble gluten-free?

Yes, as long as you use certified gluten-free oats. Almond flour is naturally gluten-free.

Can I make this ahead of time?

Absolutely. You can prep the entire dish and store it unbaked in the fridge overnight. Or bake it ahead and simply reheat individual servings in the oven or microwave.

How should I store leftovers?

Store covered in the fridge for up to 4 days. Reheat in the oven at 350°F for 10–15 minutes or microwave for 30–60 seconds.

Can I freeze it?

Yes! You can freeze the whole baked crumble or individual portions. Reheat directly from frozen in the oven at 350°F until warmed through.

Related Recipes:

• Keto Oatmeal (w/Almond Flour)
• Almond Flour Breakfast Bars (So Nutritious!)
• High Protein Granola Recipe
• Starbucks Overnight Oats with Nuts and Berries (Copycat recipe)

Print