Blueberry Crumble Recipe with No Refined Sugar
Senior Editor & Writer
Nicholetta Bokolas
Award-winning food blogger and writer sharing simple recipes, good food, and the stories that come with them.
I’ve been making this blueberry crumble recipe for a few years now and it’s still one of my favourite things to make when blueberries are everywhere. It’s ridiculously easy, the berries get SO jammy in the oven, and that coconut crumble topping is sweet and golden without being overkill. And guys, this one is actually pretty wholesome as far as blueberry desserts go. There’s no refined sugar, no butter and no traditional flour. I make the blueberry filling with fresh blueberries, lemon and pure maple syrup, then top the whole thing with coconut flour, shredded coconut, avocado or coconut oil, maple syrup and spices. The result is naturally grain free and makes a beautiful gluten free blueberry crumble, but that’s almost beside the point because everyone loves it.
Serve it warm for dessert, add a scoop of vanilla ice cream if you’re feeling it, or do what I do and eat the leftovers for breakfast.
Absolutely acceptable in my books.
At a Glance
- Naturally gluten free and grain free
- No refined sugar
- Made with 6 cups of fresh blueberries
- Naturally sweetened with pure maple syrup
- Brightened up with fresh lemon
- Simple coconut flour crumble topping
- Only 10 minutes of prep
- Delicious for dessert OR breakfast
Ingredients:
Blueberry Filling
- 6 cups blueberries
- juice of 1 lemon
- zest of 1 lemon
- 1 tbsp arrowroot powder
- 3 tbsp maple syrup
Crumble Topping
- 1 tsp sea salt
- 1 1/4 cup coconut flour
- 1 cup unsweetened shredded coconut
- 1/2 cup avocado oil or melted coconut oil
- 1/4 cup maple syrup
- 1 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
Instructions:
- Preheat the oven to 350°F (175°C).
- Add the blueberries, lemon juice, lemon zest, arrowroot powder and maple syrup to a cast-iron skillet or baking dish.
- Gently toss until the blueberries are evenly coated, then spread them into an even layer.
- In a separate bowl, combine the coconut flour, shredded coconut, avocado oil or melted coconut oil, maple syrup, cinnamon and sea salt.
- Use a fork to mix the topping until everything is well combined and a crumbly mixture forms.
- Sprinkle the crumble mixture evenly over the blueberries. Keep the topping fairly loose rather than pressing it firmly over the fruit.
- Transfer to the oven and bake for 30 minutes, or until the blueberry filling is bubbling around the edges and the crumble topping is golden brown.
- If the blueberries are bubbling but you'd like the topping a little more golden, continue baking for a few extra minutes, keeping a very close eye on it. Coconut can brown quickly.
- Remove from the oven and let the crumble cool for 10–15 minutes. This gives the blueberry juices time to thicken and become nice and jammy before serving.
- Serve warm on its own or with vanilla ice cream or Greek yogurt.
- Don’t forget to rate this recipe and leave a comment!
Why This Gluten Free Blueberry Crumble Is a Little Different
Traditional blueberry crumble dessert recipes often use all-purpose flour, brown sugar, cold butter or melted butter to make the topping.
Some also use rolled oats, which starts taking things closer to crisp territory.
Mine skips all of that.
The crumble topping is made with coconut flour and unsweetened shredded coconut, which gives it a completely different texture and flavour. Maple syrup adds just enough sweetness, while avocado oil or melted coconut oil helps create those delicious little clumps.
There’s also a full teaspoon of cinnamon in there, which adds warmth without taking over the blueberries.
It’s simple, light and just sweet enough.
Fresh Blueberries Are the Star
When you’re working with 6 cups of fresh blueberries, you really don’t need to do much to them.
That’s exactly why I keep this filling so simple.
Fresh lemon zest and lemon juice brighten the berries, while three tablespoons of maple syrup add a little sweetness without covering up their flavour.
Then there’s the arrowroot powder.
As the blueberries bake, they release lots of gorgeous purple juices. Arrowroot helps thicken that liquid so you end up with a jammy filling rather than blueberry soup at the bottom of your pan.
Cornstarch is commonly used for the same purpose in fruit desserts, but arrowroot works beautifully in this blueberry crumble recipe.
Why Coconut Flour Works Here
Coconut flour behaves VERY differently from traditional flour.
It absorbs a lot of moisture, so you can’t necessarily swap it cup-for-cup with all-purpose flour in other recipes and expect the same result.
But that’s exactly what I built this topping around.
I combine the coconut flour with shredded coconut, oil, maple syrup, cinnamon and salt, then use a fork to mix everything until crumbly.
We’re not trying to make dough.
You want a loose mixture with plenty of little crumbly pieces that can be scattered over the top of the blueberries.
Once baked, those pieces turn beautifully golden brown while the fruit bubbles underneath. That’s the foundation for this delicious blueberry crumble recipe.
Don’t Make Your Crumble Too Perfect
This is one of those blueberry crumble recipes where rustic is GOOD.
Once you’ve combined the dry ingredients in a bowl, don’t press the mixture into one solid layer over the fruit.
Sprinkle the toping loosely.
Those little gaps allow some of the blueberry filling to bubble up between the crumble, and all those irregular pieces give you more texture.
Some bites get extra coconut topping. Some get extra jammy berries.
That’s exactly how I want it.
Blueberry Desserts: Blueberry Crumble vs. Blueberry Crisp
So, what is the difference between a blueberry crisp recipe and a blueberry crumble recipe?
Traditionally, a crumble has a streusel-like topping made from flour, sugar and fat, while a crisp commonly includes oats, which create a crispier texture.
That distinction has become pretty loose over the years, though, and you’ll see the names used interchangeably in plenty of recipes.
My version is definitely more crumble than crisp. There are no oats, and the coconut flour and shredded coconut create that crumbly golden topping.
Want to Make a Simple Blueberry Crisp Instead?
If you’re craving something more traditional, a simple blueberry crisp is another great way to use fresh berries.
A classic version tosses blueberries with sugar and a thickener, then covers them with an oat-based topping made with oats, flour, brown sugar, cinnamon and butter. It gives you that contrast between juicy berries and a crunchy, buttery top.
It’s a great option if you love oats and want a more traditional crisp texture.
My blueberry crumble recipe, on the other hand, is the one I’d choose when I want something grain free, gluten free and naturally sweetened.
This Recipe Works Beyond Blueberries
One of my favourite things about fruit crumbles is how adaptable the basic idea can be.
Blackberries, raspberries, strawberries, peaches, apples and even combinations of berries can all make incredible desserts.
But different fruits contain different amounts of water and sweetness, so I wouldn’t automatically replace six cups of blueberries with another fruit without expecting the filling to change slightly.
Peaches, for example, can release plenty of excess liquid, while apples take longer to soften.
If you’re after apples specifically, an apple crumble recipe is worth following rather than trying to force this blueberry version to do everything.
How to Serve Blueberry Crumble
Warm. Definitely warm.
Let this blueberry crumble recipe rest for 10–15 minutes after it comes out of the oven first. I know it’s tempting to dive right in, but those few minutes allow the hot berry juices to settle and thicken.
Then scoop it into bowls.
A big scoop of vanilla ice cream melting into the warm blueberries is obviously delicious.
You could also serve smaller portions with Greek yogurt, which is especially good if you’re joining me in the blueberry-crumble-for-breakfast camp.
You could even bake the crumble in individual ramekins for entertaining. Just keep in mind that smaller portions may require a different baking time, so watch for bubbling berries and a golden topping rather than relying only on the clock.
Storing Leftover Blueberry Crumble
Let leftovers cool before covering and transferring them to the refrigerator.
I like storing this blueberry crumble recipe in an airtight container, although you can also cover the original baking dish if that’s easier.
The topping will soften somewhat as it sits because it absorbs moisture from the blueberry filling. That’s completely normal.
You can eat leftovers chilled, bring them closer to room temperature, or gently reheat a serving.
And again: breakfast.
I fully support it.
Blueberry Desserts: Frequently Asked Questions
Can I use frozen blueberries for blueberry crumble?
Fresh blueberries are my preference for this particular recipe. Frozen berries generally release more liquid as they cook, which can affect the consistency of the filling. If you experiment with frozen berries, expect a potentially juicier result.
Why is my blueberry crumble watery?
Fruit naturally releases liquid as it bakes. The arrowroot powder in this recipe helps thicken those juices. It’s also important to let the finished crumble rest for 10–15 minutes before serving so the filling has time to settle.
How do I know when blueberry crumble is done?
Look for two things: the blueberry filling should be bubbling around the edges and the coconut crumble topping should be golden brown.
Can I make this blueberry crumble ahead?
Yes. You can make it earlier in the day and gently reheat it before serving, although I love it freshly baked when the topping is at its crispest.
The Blueberry Dessert I’ll Keep Making Every Blueberry Season
I’ve made this blueberry crumble recipe for years, and I think that’s probably the biggest compliment I can give a recipe.
It’s not complicated. It doesn’t require a million ingredients. And I’m not trying to turn a simple fruit dessert into an all-day baking project.
It’s just loads of blueberries, fresh lemon, pure maple syrup and a golden coconut topping that gets a little crispy on top while those berries turn beautifully jammy underneath.
It’s light enough that I genuinely love it for breakfast but still feels completely at home on the dessert table with a scoop of vanilla ice cream.
And when blueberries are fresh, sweet and everywhere?
This recipe is exactly what I want to do with them. Trust me when I say, this is the best blueberry crumble I’ve ever made.
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Nicholetta Bokolas
Nicholetta is an award-winning food blogger and writer whose work lives at the intersection of food and story. She shares simple, approachable recipes inspired by the flavours she grew up with, grounded in the belief that good food should never be too complicated. She is currently writing a food memoir that traces her grandmother’s journey from Greece to Canada, and the recipes that carried her through building a new life and a successful restaurant. A lifelong home cook, Nicholetta is most at home in the kitchen, cooking for the people she loves and gathering around a table where food is as much about connection as it is about what’s on the plate.
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