Paleo Blueberry-Raspberry Crumble

The only problem with this recipe is that it makes only 2 servings… I think you’ll be repeating, as I have, or just double it up for double deliciousness!

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I had never had a crumble before attempting making my own the other day. But this couldn’t be an easier sweet treat to make and you can use any fruit you like or have at home. Of course, if it’s a fruit that make not bake all the way through, try sautéing it a bit before adding to the crumble.

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The coconut sugar gives this crumble a slightly “brown sugar” flavour and I personally wouldn’t substitute that.

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Enjoy!

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Paleo Blueberry-Raspberry Crumble
Recipe Type: Dessert
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2
Makes 2 ramekins.
Ingredients
  • For the filling:
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon coconut sugar
  • For the crumble:
  • 2 tablespoons butter
  • 1/4 cup coconut sugar
  • 1/2 cup ground almonds/almond meal
  • 2 teaspoons coconut flour
  • pinch of coarse sea salt
Instructions
  1. Preheat oven to 180C (350F).
  2. For the filling:
  3. Rinse the fruit.
  4. Place all of the ingredients in a small dish or bowl, mix and set aside.
  5. For the crumble:
  6. Place all of the ingredients in a small bowl.
  7. Using your hands, cut the dry ingredients into the butter until it becomes a “crumble”.
  8. Spoon the filling into two ramekins.
  9. Top with the crumble.
  10. Bake (on middle or bottom shelf) for 12-15 minutes, or until the fruit starts to bubble and the crumble is crispy.