Description
A quick and easy dessert featuring fresh blueberries and a crumb topping made from almond and coconut flour.
Ingredients
Scale
- 2 cups fresh blueberries
- 2 tablespoons lemon juice
- 1 cup almond flour
- 1 cup coconut flour
- 1/2 cup butter, melted
- 1/4 cup erythritol or preferred sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine fresh blueberries and lemon juice, then spread them evenly in the bottom of a greased baking dish.
- In another bowl, mix almond flour, coconut flour, melted butter, erythritol, vanilla extract, baking powder, and salt until crumbly.
- Sprinkle the crumbly topping evenly over the blueberries.
- Bake for 30-35 minutes or until the topping is golden brown.
- Let it cool slightly before serving.
Notes
For best flavor, use fresh, ripe blueberries. Do not overmix the topping — it should stay crumbly. Adjust sweetness by adding more erythritol if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg
Keywords: blueberry, crumble, dump cake, dessert, gluten free, low carb