Blueberry Crumble

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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.

4.8 from 8 reviews
Blueberry Crumble
Prep time
Cook time
Total time
Serves: 6
  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 co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. 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 has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • 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!

    • Mickey Trescott says

      Hi Hannah, I would try maple sugar!

    • Susan Brennan says

      Should it be a teaspoon of lemon zest, which is about what you’d get from a half lemon? It took more like a lemon and a half to get a Tablespoon, and it was a bit too lemony. Awesome topping. Quick and easy recipe.

  • 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

      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!

      • DIna says

        Hi Carla, you can get cassava flour from health food shops. I used to be able to get palm oil from Wise Cicada but they’ve closed. Look around at other health food shops.

    • carol labue says

      I’m trying this today and couldn’t get the palm shortening so I bought Ghee. I’ll let you know…

    • KELLY A CHILDS says

      I have successfully subbed tigernut flour in most recipes. Also coconut butter or oil might work for the palm.

      • Brenda says

        Thank for the subscription ideas!! I am making this for Yule!

    • Kylie Ridding says

      I’m in Australia & buy Cassava products online, @
      You can get flour, pasta & wraps.

  • Karen J Casey says

    i’m going to try it with cocoanut flour, as that’s what I have on hand.
    I have a freezer full of blueberries to use up, and in another month it’ll be
    time to go pickin’ again.
    Thanks for the great idea.

    • Mickey Trescott says

      Hi Karen! I don’t think coconut flour will work well here, as the texture is very different from cassava. At any rate, let me know how it turns out!

    • Heather Bigler says

      I made this recipe with coconut flour and it came out fantastic! The crumble browned and crisped up beautifully. I have nearly a full bag of coconut flour that I need to use up, so I’ll be using it in place of cassava flour going forward.

      • Mickey Trescott says

        Thanks for letting us know it worked for you Heather!

      • Penny O says

        Thank u for doing yr own experimenting! Relying on any author to know any & all subs is unreasonable. Glad u get it!

  • Beverly says

    Can almond flour be substituted for cassava? What is the advantage of cassava flour and why did you chose it for this recipe? It seems like a yummy recipe but cassava flour isn’t easy to find and is very expensive.

    • Mickey Trescott says

      Beverly, I don’t think it will work perfectly because the density is different. I love cassava flour because it is the closest in taste and texture to wheat flour.

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  • Sabrina says

    How about fresh blueberries? Would you change any of the ingredients or proportions?

    • Mickey Trescott says

      Hi Sabrina! I haven’t made this with fresh, but I am guessing it would work out just fine. You might have to watch the cooking time as the frozen blueberries keep the crust cooler while cooking. Let me know how it goes!

  • Kathy Smitherman says

    the diet says no sugar , i dont understand the use of sugar in this recipe.

    • Mickey Trescott says

      Hi Kathy! There are some sugars that are AIP compliant, it is a misconception that AIP is a sugar-free diet.

  • Raisa says

    Is it possible to make this without a food processor? A blender or maybe a nutribullet? Thank you

    • Mickey Trescott says

      Hi Raisa – you could try mixing by hand, but I know for sure a blender or nutribullet won’t work. A pastry cutter might?

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  • Kathy says

    Have you tried this topping either other fruits? Apples? Blackberries?

    • Mickey Trescott says

      Hey Kathy! I do think it would work for other fruits, but the cooking time would need to vary. Apples and pears will need more time (or perhaps a pre-cook), where other berries would be similar. Good luck!

  • Deana says

    How do you prepare bones that you are using to make bone broth from – from a previous meal. ? Do you boil them a bit before freezing to use later?

    • Mickey Trescott says

      Hi Deana! I don’t do anything to prepare them, just toss them in the pot and make broth with them! You can mix both raw and previously cooked bones. Hope it helps!

  • Elena says

    Would the crust work with coconut oil? I don’t have palm shortening

    • Mickey Trescott says

      I haven’t tried it with coconut oil, and those two fats aren’t interchangeable (palm shortening has a more buttery texture). I think it could be worth a try, but it might not come out exactly as I intended.

    • Penny O says

      Any solid fat “works” for any crust, really. U could research other recipes to see if they exist. For instance, use google search for casava flour coconut oil blueberry crisp. Asking the author without paying for her labor is a thing of the past.

  • Scott says

    I made it with blueberries and it was a big hit with the family. I’m thinking of using pie cherries- should add more coconut sugar to the filling to balance out the tart cherries?

    • Mickey Trescott says

      Hi Scott! I would say tart cherries are about a similar sweetness to blueberries – if it were me I’d just do a straight swap, but if your family is sensitive to tartness maybe add a little coco sugar!

  • Faith says

    This came out amazing! Made just as written with the exception of adding a handful of frozen blackberries. Absolutely delicious! Thanks

  • Andrea says

    Making this now, I am having trouble getting the topping to form into crumbs. I have basically a fluffy flour- followed the directions exact- but wonder if I need to process more in cuisinart? Concerned to process too much and end up with dough like you said- but having a hard time getting pea sized crumb for topping.thanks! Hope
    It comes out wonderful and we are excited to try it!

    • Mickey Trescott says

      Hi Andrea! It sounds like you’ve already processed it too much if you have a flour. You are past the “pea” stage. It should still taste good if you bake it on the fruit, it will just have a finer texture. Hope it worked out well for you!

  • Laura says

    When you add the water…do you add ice and all?

    • Mickey Trescott says

      Hi Laura! No, the water should be ice-cold but measure and add it without the ice. It is to make sure the dough is cool!

  • Sarah DOWLING says

    Im lost for words at how good this dessert is!!!! I cant stop going back for seconds and I believe I will make it again in the next coming days!! Thank you for a great recipe and please come out with more cassava flour recipes 🙂

  • Cathy says

    Wow this looks amazing & im keen to try but am unable to find cassava flour. Do you think tapioca flour could be used instead as it comes from the same plant but refined differently? TIA

    • Mickey Trescott says

      Hi Cathy! No, tapioca won’t work here, the starch and fiber content is completely different even though it comes from the same plant. I suggest trying the Apple Crumble recipe in my first book, the Autoimmune Paleo Cookbook that is cassava-free (I use coconut flour in that recipe).

    • Penny O says

      Hi! How would the author know? Did u do any research on yr own? Google “can I sub tapioca flour for casava flour”. And in general you can google any potential sub.

  • Chrissy says

    I made this for Christmas dessert and all my non-AIP family loved it. I served it slightly warm with a small scoop of vanilla ice cream.

  • Tina wing says

    I tried to print off the recipe for the blueberry crumble. But for some reason it wont let me.
    Can you send it to me in my email?
    I am new to this autoimmune wellness stuff
    Thank you very much

    • Mickey Trescott says

      Hi Tina! I’m sorry the print function didn’t work for you – I would try in a different browser, or copy/paste the ingredients to a word processor for printing. Let us know how it comes out for you!

    • Penny O says

      Did u know you could email it to yrself? Up in the right hand corner of the web page there is a “share” button. Or, u could screenshot it.

  • Penny O says

    Thank u for the recipe! I couldn’t find casava flour, so I’m subbing potato flour. I’ll let you know how it turns out.

    BTW, to all commenters who ask the author (of ANY free material): instead of demanding labor, you should pay for it. For instance: Author, I can’t get _______ . I deposited $5 in yr Patreon, will u please give me some substitutions?”

    • Mickey Trescott says

      Penny, thanks for offering to come back to let us know how it works out!

  • Melissa Sansone says

    I started AIP about 2 weeks ago. I’ve had no “treats”. Today’s my birthday so i made this with maple sugar. Im excited. I started following you yesterday on insta.

    Really love how im feeling since starting.

    • Mickey Trescott says

      I hope you loved it, Melissa! Happy Birthday!

  • Karla says

    I am allergic to lemon. Is there any substitute for that in this recipe or can I leave it out?
    Thank you

    • Mickey Trescott says

      Hi Karla! I would use a little apple-cider vinegar instead of lemon. It does need a touch of acidity to bring the flavors out.

  • Sarah says

    Delicious!! Best way to store?

    • Mickey Trescott says

      Sarah, I keep refrigerated, but you can also freeze portion-size containers!

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