Grain-Free Blueberry Crumble


  • 2 cups fresh blueberries
  • 12 tablespoons lemon juice
  • 2 cups plus 1 tablespoon almond flour
  • 3 tablespoons coconut sugar, divided
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/8 teaspoon sea salt
  • 1 cup chopped nuts or unsweetened shredded coconut
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup


  1. Set oven to 350 degrees.
  2. In a mixing bowl, combine blueberries, lemon juice, 1 tablespoon almond flour, and 1 tablespoon coconut sugar. Set aside.
  3. In another mixing bowl, combine remaining almond flour, remaining coconut sugar, cinnamon, nutmeg, sea salt, and chopped nuts or shredded coconut. Pour in melted coconut oil and maple syrup. Stir until combined.
  4. Grease an 8×8 glass baking dish. Scoop approximately half the mixture into the dish and gently pat into place. Pour blueberry mixture over the top and then top blueberries with remaining mixture.
  5. Bake for about 15-17 minutes uncovered. Then bake about another 10 minutes loosely covered with foil. Serve immediately in small dishes and top with desired add-ons. Store in the refrigerator for about 2 days.