Paleo Vegan Blueberry Crumble

This wholesome blueberry crisp combines juicy, fresh blueberries with a bright splash of lemon and just the right touch of sweetness, all thickened naturally with arrowroot starch. The golden topping, made from pulsed walnuts, coconut flakes, almond flour, and cinnamon, is lightly sweetened with coconut sugar and held together with refined coconut oil for a rich, buttery texture without dairy or gluten. Baked until bubbly and crisp, this dessert is simple, satisfying, and perfect served warm or at room temperature.

Paleo Vegan Blueberry Crumble

Service Size 10 - 268 Calories Per Serving (2.1g Fiber + 3.6 g Protein)

TOPPING

• ½ cup walnuts
• ½ cup unsweetened coconut flakes
• ¼ cup coconut sugar
• 1 cup blanched almond flour
• ⅓ cup refined coconut oil solid
• 1 tsp pure vanilla extract
• 1 tsp cinnamon
• ¼ tsp sea salt

FILLING

• 6 cups fresh blueberries
• 1 teaspoon fresh lemon juice
• ¼ cup coconut sugar
• 2½ TBS arrowroot starch

Preheat your oven to 350°F. Spray a 9” - 10” deep dish pie dish with cooking spray. 

CRUMBLE

In a food processor, pulse the walnuts until they resemble a crumble (about 10 - 15 pulses). Add coconut flakes and pulse again to combine. 

Add almond flour, maple or coconut sugar, vanilla, cinnamon and sea salt and pulse once or twice to combine.

Add coconut oil and pulse a few times to incorporate. Place the topping mixture in the refrigerator while you prep the filling.

FILLING

Combine the blueberries, lemon juice, sugar, and arrowroot in a large bowl. Stir until the sugar and arrowroot are no longer visible.

Transfer the mixture to the baking dish or deep dish pie dish.

Evenly spread the chilled crumble mixture over the top. Bake on the middle rack of the pre-heated oven until the top is golden brown and the blueberries are bubbling, about 40 - 45 minutes. 

Allow the crisp to cool and the filling to set for at least 20 minutes.Serve warm or at room temperature.