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Wild Blueberry Grain-Free Crumble

Course Dessert
Keyword Dessert, Gluten-free, Grain-free, Vegan, Wild Blueberries
Servings 6
Author Diana Herrington


Blueberry Filling

  • 4 cups Wild Blueberries
  • 2 tbsp Arrowroot starch
  • 1 tbsp Water

Crumble Topping

  • 1 cup Almond Meal
  • 1 cup Hemp seed Meal
  • 1/2 cup Walnuts - or another nut of your choice Roughly Chopped
  • 1/3 cup Unsweetened Coconut Shredded
  • 2 tbsp Coconut Sugar
  • 1/4 tsp Stevia
  • 1/2 tsp Himalayan Salt
  • 1/3 cup Coconut Oil


  • Preheat the oven to 350 degrees F.
  • Put the wid blueberries directly into an 8x8-inch or similar size baking dish.
  • In a bowl, mix the arrowroot with water and stir, add the mixture to the berries and evenly coat the berries.
  • In a large mixing bowl, add the almond flour, coconut, nuts, coconut sugar, hemp meal and
    salt, mix well.
  • Now add the coconut oil and stevia to the dry mix, mix again (with a spoon or your hands) until everything is evenly distributed.
  • Taste a little and see if it’s sweet enough for you.  Add either more coconut sugar or stevia to taste.
  • Spread the crumble topping evenly over the fruit.
  • Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is
    bubbling and the top is golden brown.
  • Let cool for 10 minutes before serving.
  • Serve as is, or with Coconut Yogurt.*
  • You can store the leftover crumble covered in the refrigerator up to 4 days.


*I buy unsweetened coconut yogurt and sweeten it with a little stevia.