Blueberry Crumble

Blueberry Crumble

My Dad’s favorite pie growing up was blueberry pie, which quickly became my favorite as well.  I have memories of my aunt baking a homemade blueberry pie, and between me and my Dad, it would disappear.

After changing my lifestyle to improve my overall health, I had to give up those blueberry pies…until now.

This blueberry crumble, very similar to my Apple Crumble, is a satisfying replacement that brings me back to those evenings spent with my Dad, enjoying a freshly baked blueberry pie.

For those of you with nut allergies, I also created a nut free crumble variation too.

Makes 1 pie



  • 24 oz fresh blueberries
  • 1 1/2 cup of water
  • 4 tbsp ground flax seeds
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt


  • 6 pitted medjool dates
  • 6 tbsp pecans or walnuts
  • 1 tbsp melted coconut oil



  1. In a medium saucepan, combine the blueberries, water, flax seeds and spices.
  2. Let the mixture boil on high heat for 20 minutes, stirring occasionally.
  3. Reduce the heat to medium-low and simmer, uncovered for an additional 20 minutes or until the berries have thickened.
  4. Pour berries into a pie pan and allow to cool slightly while you make the crumble topping.

Crumble Topping:

Note: This recipe contains nuts.  If you have a nut allergy, check out my Nut Free Crumble Topping

  1. Heat the oven to 350 degrees.
  2. Place the dates, nuts and coconut oil in a food processor and blend the mixture until it is slightly sticky.
  3. Sprinkle the crumble over the berries.
  4. Bake for 15-20 minutes.
  5. Store at room temperature for up to a week, if it lasts that long.


Try my Apple Crumble for an alternative for the traditional holiday apple pie.

Apple Crumble
Apple Crumble

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