Blueberry Crumble (Gluten-Free, Dairy-Free)

When summer blueberries are at their sweetest, this dairy-free, gluten-free Blueberry Crumble is my go-to dessert. It’s everything I love about a classic crumble, but without butter or traditional flour, refined sugar, oats, nuts or grains. Instead, this tender, golden topping is made from tigernut flour, coconut sugar and palm shortening. I grew up picking blueberries in my grandparents’ yard, coming home with purple-stained fingers and bowls full of ripe berries. This gluten-free blueberry crumble captures that same joy, bubbling away in the oven until the fruit is jammy and the topping is perfectly crisp at the edges.

How this Blueberry Crumble fits Paleo and AIP

This blueberry crumble is fully compatible with both Paleo and AIP (Core and Modified). It’s gluten-free, dairy-free, grain-free and refined sugar-free, making it an easy fit for anti-inflammatory and elimination-style baking. It’s also fully plant-based.

The crumble is made with tigernut flour, which, despite its name, isn’t a nut at all but a small root (or tuber) with a naturally nutty flavor when ground into flour. I pair it with palm shortening, one of the best AIP and Paleo butter substitutes for baking. I don’t use palm shortening often, but when I do, I look for a non-hydrogenated, organic regenerative-certified brand.

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Crumble topping is best made by hand, but I like to give it a quick head start in the food processor. Pulse together the tigernut flour, palm shortening, coconut sugars, cinnamon and salt until the shortening is cut in and the texture is sandy. Do ahead: Much like when using butter, you want the palm shortening cold and solid so it creates that pebbly texture with the coconut sugar. Once measured, pop the palm shortening in the fridge for about an hour, then break it into small pieces before adding it to the food processor.

Turn the mixture out into a bowl and begin to work it with your hands until it shifts from sandy to clumpy, forming large crumbs that easily hold together. After a few minutes, the shortening will be evenly distributed and all of the sugar and flour will be moistened. Set the crumble topping in the fridge to keep it cold while you prepare the blueberry filling.

For the filling, toss blueberries with a squeeze of fresh lemon juice, coconut sugar, arrowroot flour and tigernut flour. Both flours will help thicken the juices as the berries bake. I’m use two tablespoons of coconut sugar for a moderately sweet berry, but taste your blueberries first; you may want more or less, depending on ripeness.  

Mound the berry mixture into a 2-quart baking dish. A 9-inch oval or deep pie plate works perfectly. Cover the blueberries generously with the crumble mixture, spreading it all the way to the edges.

Bake the crumble in the oven for 35 to 45 minutes at 350°, until the top is golden brown and the berries bubble up through the topping. Let it rest so the filling can set a bit. It will be slightly looser than a crumble made with all-purpose flour, but this Paleo blueberry crumble is still thick, jammy and luscious. Serve warm or room temperature — for dessert or, my favorite, for breakfast.

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Blueberry Crumble (Gluten-Free, Dairy-Free)

5 from 1 vote

Gluten-free, dairy-free blueberry crumble with a golden topping made from tigernut flour, palm shortening and coconut sugar.

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Total Time:1 hour hr

Servings: 8 servings

Author: Christina Marche

Ingredients

For the crumble topping

• ½ cup tigernut flour
• ½ cup palm shortening cold and broken into ½-inch pieces
• ¼ cup brown coconut sugar
• ¼ cup coconut sugar
• ½ tsp cinnamon
• ¾ tsp Kosher salt

For the filling

• 3 pints blueberries
• 2 tbsp arrowroot flour
• 2 tbsp tigernut flour
• 2 tbsp coconut sugar (golden or blonde)
• 1 tbsp fresh lemon juice
• ½ tsp Kosher salt

Instructions

Make the crumble topping

• Pulse the tigernut flour, palm shortening, coconut sugar, brown coconut sugar, cinnamon and salt in a food processor until the shortening is incorporated and the mixture is sandy.
• Transfer to a large bowl and work the mixture with your hands until large clumps form, then refrigerate.

Make the filling

• In another bowl, toss the blueberries with arrowroot flour, tigernut flour, coconut sugar and salt until evenly coated.

Assemble the crumble

• Spread the blueberries in a 2-quart baker (such as a 8×8-inch baking dish or 9-inch pie plate).
• Spoon the crumble over the top and bake at 350°F for 35 to 45 minutes, until the filling bubbles and the topping is golden brown.
• Cool slightly before serving warm or at room temperature.

Notes

Any leftover topping can be frozen for up to six months.

Course: Dressings and Sauces

Cuisine: AIP, AIP Modified, Paleo