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Blueberry Protein Crumble (Almond Flour) - A Cozy, High-Protein Dessert

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the blueberry filling: 4 cups blueberries (fresh or frozen; no need to thaw)
  • 2–3 tablespoons maple syrup, honey, or coconut sugar (adjust to taste)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional but brightens flavor)
  • 1–2 tablespoons arrowroot starch or cornstarch (1 for saucy, 2 for thicker)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the protein crumble topping: 1 cup fine almond flour
  • 1/2 cup vanilla or unflavored whey or plant-based protein powder
  • 1/3 cup old-fashioned rolled oats (optional; for more texture; omit for grain-free)
  • 1/4 cup coconut sugar or brown sugar (or use 2–3 tablespoons maple syrup)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons cold unsalted butter, ghee, or coconut oil
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk of choice (only if needed to help it clump)

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish or a similar 2-quart dish.
  2. Mix the blueberry filling: In a large bowl, combine blueberries, sweetener, lemon juice, lemon zest, arrowroot, vanilla, and a pinch of salt. Toss gently until the berries are coated and the starch looks absorbed. Pour the mixture into the prepared dish and spread evenly.
  3. Whisk the dry topping: In another bowl, whisk almond flour, protein powder, oats (if using), coconut sugar, cinnamon, and salt to break up any clumps.
  4. Cut in the fat: Add cold butter or coconut oil in small pieces. Use your fingers or a pastry cutter to work it into the dry mix until it forms coarse crumbs with some larger clumps. Stir in vanilla. If the mixture seems dusty, add milk a tablespoon at a time to create pebble-like clusters.
  5. Assemble: Sprinkle the crumble evenly over the blueberries. Aim for an even layer with a few larger clumps for texture.
  6. Bake: Bake for 30–38 minutes, until the topping is golden and the filling is bubbling around the edges. If using frozen berries, it may take a few extra minutes.
  7. Rest and serve: Let it cool for at least 10–15 minutes so the juices thicken. Serve warm as-is, with a dollop of Greek yogurt, or with a small scoop of vanilla ice cream.