Saturday, July 19, 2014

Grain-Free Blueberry Crumble


I'm shifting from zucchini to blueberries, as the kids and I picked a few lbs. worth at a local farm yesterday. They are amazing! Already froze a ton for smoothies and colder weather baking, but had to whip something fun up right away.

I've really gotten into using arrowroot or tapioca starch lately for both thickening and crispness; it plays both roles in this crumble. I didn't use much added sweetener for the berry mixture, as our berries are very sweet on their own.

For the crumble topping I used a combination of pecans and sunflower seeds because that was what I had on hand. You could use any nuts and seeds that you have and enjoy and it would taste great. I've made similar toppings with walnuts that turned out great.

I based my amounts on wanting to fill four small ramekins. If you want to fill a large baking dish you might want to double the proportions.


Grain-Free Blueberry Crumble

filling:
3 cups fresh blueberries
2 tbs. arrowroot or tapioca starch
juice of 1/2 lemon
2 tbs. pure maple syrup
1/2 tsp. vanilla
pinch of cinnamon and freshly ground nutmeg

crumb topping:
1/2 cup total raw nuts and seeds (I used pecans and sunflower seeds)
1 tbs. ground flax
1/3 cup almond meal
2 tbs. arrowroot or tapioca starch
pinch of salt
1/2 tsp. ground cinnamon
1/4 tsp. ground freshly grated nutmeg
1-2 tbs. palm sugar
3 tbs. chilled butter or coconut oil, cut into pieces

Preheat oven to 350. Grease ramekins or baking dish.

Mix berries with starch to thoroughly coat them. Stir in remaining ingredients.

Pour this mixture into your prepared ramekins or dish.

Add nuts to a food processor and pulse just until they are broken down to small pieces (but not a powder). Add all remaining ingredients except butter or oil and mix again until combined.

Add butter or coconut oil and pulse mixture just until it has been incorporated but chunks of the fat still remain.

Drop crumble evenly on top of blueberry mixture. Bake at 350 for 40-45 minutes or until filling has firmed up and topping is golden brown. Allow to cool before serving.

2 comments:

  1. Going to Jones' this week! Thanks for posting this timely recipe!!!

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    Replies
    1. aren't we so lucky to have Jones? The berries are delicious as always... enjoy!

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