Blueberry Almond Crumble

Blueberry Almond Crumble


You’ll love this antioxidant rich treat of baked blueberries with a crumbly coconut sugar almond butter topping. Full of nutrients and even more full of flavor!

I recreated this recipe from one of my favorite childhood recipes that we made every summer, when my mom took my sister and I to pick fresh blueberries. We always used our delicious haul to create the most amazing pies and goodies. My favorite was the blueberry crumble we made that had the most heavenly brown sugar oatmeal crumble topping.

This is the healthier (but just as delicious, if not more!!) version that is free of refined sugar, flour, and gluten. It tastes amazing hot out of the oven, but I find it has even more flavor the next day when it has thoroughly chilled and set. Try it both ways.

Also, while this recipe is superb in the summertime with fresh berries, it is wonderful year round using frozen berries or other seasonal fresh fruit like apples. It will be your new family favorite for sure!

Prep Time: 10 minutes
Bake Time: 25-30 minutes
Makes: 8 squares
Gluten Free, Vegan



    • 4 Cups Blueberries
    • 2-3 Tbsp Coconut Sugar
    • 1 Tbsp Almond Flour
    • ½ Tsp Cinnamon
    • Dash of fresh lemon juice

Crumble Topping:
    • 2 Tbsp Coconut Oil (soft or liquid form – melt if needed)
    • 2 Tbsp Claire's Goodness Almond Butter
    • 1 Tsp Cinnamon
    • 1/8 Tsp Sea Salt
    • ¾ Cup Gluten Free Rolled Oats (not quick oats)
    • ¼ Cup Almond Flour
    • ¼ Cup Coconut Sugar
    • ¼ Cup Hemp Seed


Preheat oven to 375 degrees.

Make Filling: Rinse and drain blueberries then pour into mixing bowl. If using frozen blueberries make sure they are completely thawed. Add coconut sugar, almond flour, cinnamon, and dash of lemon juice. Stir to evenly coat the berries and pour into 8 x 8 square baking dish.

Make Crumble Topping: Evenly mix coconut oil, Claire's Goodness almond butter, cinnamon, and sea salt. Add remaining ingredients and mix until moisture is evenly dispersed. Will be dry, crumbly dough. Pour topping over berries and press with spatula or your hands to cover evenly.

Bake 25-30 minutes until topping is golden brown and you can see berries starting to bubble. Cool and enjoy! Store in the fridge.

Nutrition Facts:

Serving Size: 1 square
Servings: 8
Calories: 216
Fat: 11.1g
Saturated Fat: 3.8g
Carbohydrates: 26.9g
Fiber: 3.9g
Sugar: 16.9g
Added Sugar: 9g
Protein: 5.1g