Almond Flour Blueberry Crumble

Dessert

A blueberry crumble is a warm, rustic dessert made by baking blueberries under a crumbly, buttery topping. It's easier than pie — no rolling dough — and perfect if you want to use what you have on hand, like blueberries, almond flour, and Greek yogurt (as a topping!).

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Ingredients

For the filling:
2–3 cups blueberries (fresh or frozen)

1–2 tbsp maple syrup, monk fruit sugar or white sugar (adjust based on sweetness of berries)

1 tbsp cornstarch or arrowroot (optional, helps thicken juices)

1/2 tsp lemon zest or a squeeze of lemon juice (optional)

For the crumble topping:
1 cup almond flour

1/4 cup rolled oats (optional, adds nice texture)

1/4 cup butter or coconut oil (melted)

2–3 tbsp brown sugar, coconut sugar, or maple syrup or "golden" monk fruit sweetener

1/2 tsp cinnamon

Pinch of salt

Optional: 1/4 cup chopped nuts (walnuts, pecans, almonds)

Instructions

Preheat oven to 350°F (175°C).

Make the filling: In a bowl, toss blueberries with sweetener, starch, and lemon juice/zest. Pour into a small baking dish (like 8x8 or similar).

Make the crumble topping: In another bowl, stir together almond flour, oats (if using), sugar, cinnamon, and salt. Add melted butter and mix until crumbly.

Sprinkle crumble evenly over the blueberries.

Bake for 30–35 minutes until topping is golden and blueberries are bubbling.

Cool slightly before serving. Serve warm with a dollop of Greek yogurt or ice cream.