Paleo blueberry coconut crumble
Paleo blueberry coconut crumble with hot blueberries, pale coconut flour and sweet maple syrup. A warm dessert fresh from the hot oven.
At a glance
- Serves 4
- Prep time: 10 min
- Cooking time: 25 min
- Total time: 35 min
- Calories: 290 kcal per serving
- Protein: 4 g
- Fat: 20 g
- Carbs: 22 g
Ingredients
- 300g blueberries
- 1 tbsp lemon juice
- 60g coconut flour
- 50g almonds
- 4 tbsp coconut oil
- 3 tbsp maple syrup
Method
You’ll need: oven · baking dish · chopping board · knife · mixing bowl
- Preheat the oven to 180 °C (160 °C fan).
- In a shallow baking dish, mix the washed or frozen blueberries with the freshly squeezed lemon juice.
- Roughly chop the almonds, gently melt the coconut oil and put both in a bowl with the fine coconut flour and the maple syrup.
- Quickly work the crumble ingredients together with your hands until uneven, moist crumbs form.
- Scatter the coconut crumble generously over the fruit and bake for about 25 minutes until the top is beautifully golden brown.
Good to know
Who doesn't love hot fruit under a crunchy layer of crumble? This paleo version does without wheat, butter or oats entirely.
Swaps
Blueberries → raspberries (or any other berry mix that's in season or still sitting in your freezer).
Cooking tips
If you use frozen berries, the baking time goes up by about five to eight minutes until the fruit is properly soft and bubbling.
Storage
The crumble softens a little as it cools, but you can easily crisp it up again in a hot oven the next day.
Allergens
Contains tree nuts (almonds). Completely vegan, gluten-free and lactose-free.
Dairy-free recipes
