Name: Blueberry Crumble with Almond Flour
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Cuisine: gluten free
Ingredients: 1½ pounds blueberries (fresh or frozen); 2 tablespoons sugar (white, coconut, or maple sugar all work); 2 tablespoons arrowroot powder (or cornstarch); 1 tablespoon lemon juice; ½ cup almond flour; 1 cup gluten-free oats; ½ cup sugar (again, any kind you like); ½ cup melted butter (or coconut oil for dairy-free); Pinch of salt

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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!

Author: Tiffany Pelkey
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: dessert
Method: oven
Cuisine: gluten free

Ingredients

1 1/2 pounds blueberries (fresh or frozen)
2 tablespoons sugar (white, coconut, or maple sugar all work)
2 tablespoons arrowroot powder (or cornstarch)
1 tablespoon lemon juice

For the Crumble Topping:

1/2 cup almond flour
1 cup gluten-free oats
1/2 cup sugar (again, any kind you like)
1/2 cup melted butter (or coconut oil for dairy-free)
Pinch of salt

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Instructions

Preheat the oven to 375 degrees F.
Grease a pie pan an set it aside. In a medium bowl, mix the blueberries, sugar, starch, and lemon juice together.Pour the berry mixture into the pie pan and set aside.
Next, mix the crumble topping by combining the almond flour, oats, sugar, and salt together in a bowl. Mix well and pour over the blueberries.
Melt the butter and pour it over the flour blend.
Place the pan in the preheated oven and bake for 30-35 minutes or until the crumble is crispy (it may sink to the bottom of the berries).

Notes

Nutrition Facts

Serving Size: 1 serving
Calories: 256

Find it online: https://thecoconutmama.com/blueberry-crumble-with-almond-flour/