Single-Serve Blueberry Crumble Recipe
This easy blueberry crisp comes together quickly and is the perfect sized treat. Use this as a base recipe using other kinds of fruit too!
Servings: 1 Blueberry Crumble
Calories: 278kcal
Equipment
Ingredients
For the Topping:
- ¼ cup almond flour
- 2 tsp melted coconut oil
- 2 tsp pure maple syrup
- Pinch sea salt
Blueberry Filling:
- 1 cup fresh blueberries
- 1 tsp pure maple syrup
- 1 tsp coconut oil
- 1/2 tsp tapioca flour optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, stir together all of the ingredients for the crumble topping (almond flour, melted coconut oil, pure maple syrup and sea salt) until a thick, crumbly mixture forms that resembles cookie dough.
- In a separate bowl, toss together the ingredients for the blueberry filling (fresh blueberries, coconut oil, pure maple syrup, and tapioca flour).
- Transfer the blueberry mixture to a ramekin or a small oven-safe baking dish.
- Sprinkle all of the crisp topping mixture on top of the blueberries. Place ramekin on a baking sheet and bake on the center rack of the preheated oven for 18-20 minutes, or until the topping is golden brown. Allow the crumble to cool enough to handle, then serve. Remember the ramekin will stay hot for a long while after coming out of the oven.
- If you’d like, serve the crumble with a small scoop of ice cream. I use a melon baller to produce one tiny scoop.
Nutrition
Serving: 1Crumble | Calories: 278kcal | Carbohydrates: 27g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 3mg | Fiber: 2g | Sugar: 23g