Blueberry Crumble

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!

 

I might look forward to berry season more than any other season when it comes to food! Once May rolls around, I get uncontrollably excited to hit my local berry patch and stock my freezer for the winter.

Don’t be fooled by how simple this AIP blueberry crumble recipe is — everyone I’ve served it to raves about it. The low-sugar berry filling is just on the tart side, with a just-crunchy-enough crumble topping. If you are looking for a brand of cassava flour, I wholeheartedly recommend Otto’s Cassava Flour. I know many of you will ask if there are any flour substitutions for this recipe — and I will be honest I have not found an alternative that gives such a delightfully crumbly texture.

Blueberry Crumble
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
Instructions
  1. Preheat your oven to 375 degrees F.
  2. In a 9x9 square baking dish, combine the frozen blueberries, lemon juice, zest, and coconut sugar and stir to combine. Set aside while you make the topping.
  3. Add the cassava flour, coconut sugar, cinnamon, ginger, and salt to the bowl of a food processor and pulse to combine.
  4. Add the shortening to the bowl of your food processor in large clumps. Sprinkle in the vanilla. Lock the lid and pulse off and on, gently, until shortening is dispersed into large granules. Do not over-mix. While pulsing gently, add the ice water to the bowl of your food processor and continue to process until the granules are pea-sized or smaller. Again, do not over-mix, or you will end up with a dough. Your mixture should be dry and crumbly.
  5. Top the blueberry mixture with the crumble mixture, using a spatula to spread out evenly. Bake for 45 minutes, or until topping is browned. Allow to cool at least 15 minutes before serving.

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

6 comments

  • Hannah says

    If you can’t tolerate coconut any other sweeteners you’d recommend for this? Super excited to see treats that don’t use coconut flour!

  • Oooohh this sounds really good!! Thanks for the recipe Mickey 🙂

  • Carla says

    Hi Mickey, we unfortunately don’t have access to cassava flour or palm shortening in New Zealand. Could you please suggest a replacement for these two items? Thank you! x

    • Mickey Trescott says

      Carla,
      Sorry, but I don’t have a replacement – those are the ingredients I developed the recipe with. I’d search some other AIP recipes to see what you can find using ingredients you have access to!

Leave a Comment

Rate this recipe: