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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.
- For the filling:
- 24 oz frozen blueberries
- ¼ cup lemon juice
- ½ lemon, zested (about 1 tbsp)
- 1 tbsp coconut sugar
- For the topping:
- 150 grams cassava flour (about 1 cup)
- 40 grams coconut sugar (about ¼ cup)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- Pinch sea salt
- ½ cup palm shortening (room temperature)
- 1 tsp vanilla
- ¼ cup ice water
- Preheat your oven to 375 degrees F.
- 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.
- Add the cassava flour, coconut sugar, cinnamon, ginger, and salt to the bowl of a food processor and pulse to combine.
- 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.
- 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.