Paleo Blueberry Crumble

Paleo Blueberry Crumble

Makes 4 servings

Use 8 oz porcelain ramekins


10-12 oz frozen blueberry by Earthbownd

1 ½ Tbsp tapioca

1 Tbsp coconut sugar

1 Tbsp lemon juice

1/3 C water


2 C Almond Flour

1 C coconut flour

1/2 C roughly crushed walnuts

1 Can coconut milk, cream part only

2 Tbsp coconut oil

1 Tbsp coconut sugar

½ tsp vanilla extract by Frontier

½ tsp almond extract by Frontier

¼ tsp salt

Top with cashew ice cream by So-Delicious


  • In a bowl, mix in all the ingredients for the crumble, use your hands to incorporate ingredients thoroughly until crumbly consistency develops
  • Whisk tapioca with water, pour into a sauce pot on medium-high heat, add in remaining ingredients, lastly add the blueberries. Mix with ingredients until it begins to thicken and lightly boil. Turn off heat.
  • Pour into your ramekins, top with a generous portion of the crumble and sprinkle a little bit of sugar.
  • Place in the toaster oven at 325 degrees for 20 minutes and then to broil for 5 minutes to toast the top.
  • Remove from the oven, let it cool a bit, top with ice cream, enjoy!


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