The Big Blue Crumble

(Recipe adapted from Fresh Blueberry Crumble, by Diane Sanfilippo in Practical Paleo)

Summertime and fruit season go hand-in-hand. Well, the Big Blue Crumble is a great way to savor the wonderful blueberry and to recognize that July is National Blueberry Month. With just 1-2 tablespoons of grade-B maple syrup, this dessert is very low in added sweeteners. Plus blueberries, like most berries, are naturally low on the glycemic index. They are great for brain support and are loaded with anti-oxidants. All that, and delicious to boot, and we’ve got a grand slam big blue success!

For extra fun, add in raspberries with the blueberries. When ready to eat, top your masterpiece with a dollop of whipping cream from organic, pasture-raised cows to create a Red, White, and Blue - 4th of July Magic Crumble. This my friends absolutely promises to set off gorgeous fireworks in all of our mouths! I hope you enjoy.

Pre-heat oven to 375⁰ F.

Serves 6


•2 pints of organic blueberries, (Driscoll’s green-label can be found in many stores.)

•1 lemon

•1 cup of almond flour/meal, (Bob’s Red Mill is reliable.)

•¼ cup of chopped or coarsely pounded raw walnuts

•¼ cup of melted coconut oil, (try Tropical Traditions green-label), or butter from grass-fed cows like Kerrygold

•1-2 tablespoons of Grade B maple syrup, (I use Roxbury Mountain Maple.)

•¼ teaspoon of cinnamon

•2 pinches of sea salt, (FYI: Just because it’s ‘sea salt’, doesn’t automatically make the salt health worthy. Check the ingredient list and make sure your sea salt does not contain an anti-caking agent.)


•Substitute 1 of the pints of blueberries for a pint of organic raspberries or strawberries.


•Wash the blueberries and dry gingerly with a paper towel.

•Place the blueberries in a 9 x 9 inch, (or 7 x 11 inch), baking dish.

•Using the fleshy part of your hand, roll out the lemon on your kitchen counter for about 15 seconds. (This helps to release the juice prior to cutting.)

•Cut the lemon in half and squeeze the juice from 1 of the halves on top the blueberries. Toss lightly to coat the blueberries with the juice.

Hint: Squeeze the lemon cut side up so fewer seeds go into the pan. Make sure to remove any pits that may have fallen in the pan.

 •Chop the walnuts on a cutting board with a knife. If preferred, you may also place your nuts in a zip lock bag, (removing all the air), and with the bottom of a drinking glass or other handy easy-to-use object, gently pound on the nuts to break them up. Careful not to hit them too hard as that could result in nut granules vs. small pieces.

•Combine and mix the dry ingredients in a mixing bowl. Now add the wet ingredients to the dry and continue to mix well. The mixture should become moist and thick having the consistency of a thick icing.

•Spread the nut topping evenly over the blueberries, (not every section of the blueberries will be covered which is fine.)

•Bake until the fruit is well cooked/bubbly and the topping is golden brown. (This may take anywhere between 30-40 minutes.)

•When done, remove your crumble from the oven and let sit between 10-15 minutes.

While the Big Blue Crumble is delicious right out of the oven, wait until you taste it the next day from the fridge. It’s mind boggling yummy! Mmmmmmmm! One serving of this crumble by the way is equivalent to approximately 1 serving of fruit. So, when enjoying the Big Blue, cut back on other fruit you may consume. That will help to keep our daily fruit intake between 1-2 cups. More than that would create a fructose- sugar excess in our bodies. (Yes, it’s important to be mindful about both added sugars as well as sugars contained naturally in foods.)

Cheers and let me know what you think! Also, please feel free to pass it on!