Blueberries are one of my favorite fruits because they’re a healthy way to satisfy your sweet tooth while giving your brain a boost. Packed with antioxidants, especially flavonoids, they help reduce oxidative stress and inflammation in the brain. Research even suggests that compounds in blueberries can improve how brain cells communicate, boosting memory and overall brain function. This dessert is an easy, guilt-free way to enjoy all the benefits of blueberries—so your brain, body, and tastebuds will thank you. (That's what I call a win-win-win.)
Blueberry Lemon Crumble
6 servings
Prep time:
25 min
Cook time:
50 min
Ingredients
Blueberry Base
- 3 cups blueberries, fresh or frozen
- 1 tablespoon coconut sugar
- 2 teaspoons arrowroot starch
- ½ teaspoon cinnamon
- 1 lemon, zested and squeezed
Crumble
- ⅓ cup raw pecans
- ⅓ cup raw walnuts
- ½ cups superfine almond flour
- 1 tablespoon coconut sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ⅓ cup unrefined coconut oil, unmelted
Coconut Whipped Cream (optional)
- 1 (14-ounce) can coconut cream, chilled overnight, solids only
Method
Step 1
Preheat the oven to 350°F and place your mixing bowl in the freezer for future use (if making the coconut whipped cream).
Step 2
Mix blueberries along with the rest of the base ingredients in a large bowl and place in an oven safe dish.
Step 3
Continue with crumble by pulsing pecans and walnuts in a food processor or chopping with a knife to create small pieces. Add to a bowl, along with the almond flour, coconut sugar, cinnamon, and salt. Mix together, then add the unmelted coconut oil and use a fork to combine until you have a lumpy crumble topping.
Step 4
Top blueberries with crumble and bake for 25-30 minutes. The blueberries will be thick and bubbling around the edges. When done, remove from the oven and let it cool for about 5-10 minutes, before serving.
Step 5
Prepare the whipped cream, if desired, by removing chilled coconut cream from the fridge and adding only the solids into the chilled mixing bowl. Blend on high until fluffy, for about 30 seconds, and serve immediately on top of the warm crumble.
Nutritional analysis (per serving, not including optional whipped cream):
Calories: 317, Total Fat: 26g, Saturated Fat: 11g, Cholesterol: 0mg, Fiber: 4g, Protein: 4g, Carbohydrates: 23g, Sodium: 56mg, Sugars: 13g, Net Carbs: 19g
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