Easy Blueberry Crumble

I was going to start this post of by saying that summer is my favorite season for eating. But let's be honest, every season is my favorite for eating.

What I will say, summer is one of my favorite eating seasons, due to the availability of produce that is actually fresh. (And local!) It's definitely the season I eat the healthiest since the fruits and vegetables I actually enjoy eating are in season.

Farmer's markets are one of my favorite things about summer and the one in Union Square in the city is my absolute favorite. Sure, it can be crazy packed but the vendors are some of the nicest and the variety can't be beat.  On my last trip to the market, I picked up roughly 5 pounds of blueberries. 5 pounds of strawberries isn't a lot. 5 pounds of blueberries is. And because blueberries can go bad pretty fast, I needed to use them up quick. Enter one of my favorite summertime desserts, this super easy blueberry crumble.

This dessert is one of my all-time favorites. After some trial and error, I came up with this recipe a few summers ago when I started Paleo and gave up my desire to live gluten. It simply swaps the traditional crumble topping of flour, sugar and cinnamon for almond flour, coconut sugar and cinnamon. The result is still the same carby, gooey dessert, that everyone will enjoy.

Even though I'm not so strict about Paleo/eating gluten now, I still really enjoy this recipe. Plus, it's always a hit for dessert at summer dinners.  Add a very generous scoop of vanilla ice cream and it truly becomes the perfect summer dessert.

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EASY BLUEBERRY CRUMBLE

INGREDIENTS

For the filling:

2 cups of blueberries

1 tablespoon of lemon juice

1 teaspoon of cornstarch OR 1 tablespoon of arrowroot powder

1/2 a tablespoon of coconut sugar (additional sweetener is optional, especially if the blueberries are already sweet.)

For the topping:

1 cup of almond flour/meal

1/2 cup of coconut or brown sugar

3/4 teaspoon cinnamon

1/2 teaspoon of baking powder

5 tablespoons of very cold butter

 

Preheat the oven to 350℉ and line a baking sheet with foil or parchment paper.

Next, grease the ramekins with butter or coconut oil and place on the baking sheet.

For the filling, combine the blueberries, lemon juice, cornstarch or arrowroot powder and sugar, if using. Lightly toss until combined and fill each ramekin with about a 1/2 cup of the filling.

For the topping, whisk together the almond flour, baking powder, sugar and cinnamon. Remove the butter from the fridge and cut it into tiny chunks. Add it to the flour mixture and using a fork, mix everything together so that the mixture comes together and starts to resemble sand.

Sprinkle the crumble mixture evenly over the top of the blueberries making sure not to pat down.

Bake the crumbles for about 30 minutes or until the tops are golden brown and the blueberries are bubbly. Remove from the oven and cool for 2-3 minutes.

Serve warm with a scoop of vanilla ice cream.

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