Blueberries. A quintessential summer fruit that is delicious, sweet, and packed with nutritious goodness.
Here’s my version of my favorite pre-paleo blueberry pie that I’ve turned whole-foods worthy.
This crumble combines the flavors of lemon and blueberry, and is topped the way I like all my pies and crumbles topped… with a streusel topping! Hold the crust please. The original pie used marzipan or almond paste in the topping. I adore the flavor of this ingredient and have made my own out of whole-foods ingredients.
This crumble isn’t overly sweet, so if you’re looking for a major sugar rush, you’ve come to the wrong place. You can always add more coconut sugar or honey to the blueberry mixture, but I happen to like letting the natural sweetness of the blueberries shine. I also found that serving the baked crumble with a sweeter topping (see below) balanced everything out perfectly.
To serve, eat it plain or choose from a variety of toppings.
For strict paleo, try my Cinnamon Ice Cream on top. To make lemon ice cream, follow the same recipe and swap lemon zest for cinnamon, and cashew butter for almond butter! You could also make whipped coconut cream by placing a can in the fridge for at least 12 hours. Then it whips up nicely and can be flavored with some lemon zest or vanilla. If you want to sweeten it, add honey or coconut sugar while whipping.
For primal (which is essentially paleo + select dairy) toppings, you could whip some grass-fed whipping cream, then flavor and/or sweeten it in the same manner as the coconut cream above.
If you’re not going for paleo toppings, I’d seek out some damn good vanilla ice cream, lemon frozen yogurt, or whatever flavor appeals to you!
- 32 oz. fresh blueberries
- ¾ cup coconut sugar
- zest of 1 lemon
- ¼ cup lemon juice
- ⅓ cup tapioca starch
- 1 cup almond flour
- 2 tablespoons coconut sugar
- ½ teaspoon salt
- 1 teaspoon almond extract
- ¼ cup ghee, cold (or grass fed butter like Kerrygold brand)
- Grease a 9x9 glass baking dish with ghee. Set aside.
- In a medium saucepan combine the blueberries, coconut sugar, and lemon zest over medium heat. Stir to combine.
- When the blueberry mixture comes to a boil, stir frequently and lightly boil for 12-15 minutes until the mixture thickens and reduces (by about half).
- Remove from heat and allow mixture to cool completely. (To cool faster, I usually transfer the mixture to a bowl and cool it in an ice bath that is mostly ice with a little water.)
- In a medium bowl, add all topping ingredients except for the ghee. Stir to combine. Using a fork, cut or mash in the ghee until evenly combined. Place topping in fridge to chill for at least 30 minutes.
- In a small bowl add the tapioca starch. Whisk in the lemon juice to make a "slurry".
- Once the blueberry mixture has cooled, slowly stir the slurry into the blueberry mix until combined.
- Preheat your oven to 400 F.
- Pour the blueberry mixture into the prepared baking dish. Take the chilled topping and crumble it evenly over the top.
- Bake for 35-40 minutes until the topping is golden brown. Allow it to cool slightly before serving.
Rate, Review, & Comment