These Individual Blueberry Crumbles are so easy that you want to believe how fast they come together. They are so delicious and a healthy way to have dessert since they are both low-carb and gluten-free. This recipe makes three individual servings or one nine-inch crumble.
As we enter the spring and summer months here in Arkansas, I start to dread a few things like sweltering heat, sweating, tornadoes and did I mention tornadoes.
Yes, the latter is worth repeating because our spring months are filled with nights in and out of the storm shelter and praying for the safety of those in the storm. Not my idea of fun or my favorite time of year, can you blame me?
No, I thought you wouldn’t!
Although there are those things in Arkansas that can make a girl want to skip spring altogether, I do love that the flowers, trees, and fruit bushes are bursting with color and fruit!
I have mentioned in another post that I am fortunate to live just a mile from a local berry farm that grows all kinds of berries.
There is nothing better than fresh berries you pick yourself. I love supporting my local farmers and knowing where my fruit comes from.
Not only does this help our local growers provide for their families but it helps me give my family fresh fruit that tastes amazing.
I love to pick my own buckets a couple of times each week during the blueberry season so we can enjoy them then and I can also freeze some gallon bags to enjoy all summer long.
This along with being lazy by the pool are the only reason I look past the sticky hot temps here in the south.
It is still over a month or so until the blueberries are ready, but they’re worth the wait! I am patiently counting the weeks that I pick them again, so until then I used some of my frozen berries from last summer for these blueberry crumbles.
Any frozen brand from the grocery store would work also. My husband isn’t usually a fruit pie kind of guy, but the smell of these beauties baking and then cooling brought him out of hibernation in his office.
I was the mean wife once again and fought him off with my wooden spoon just to get these pictures. When he did get to sample them he loved them and said they tasted amazing. I have to agree, they are a tasty treat.
This recipe makes three individual size crumbles. It uses about 12 ounces (1/2 cups) of blueberries divided into three individual servings (1/2 cup per serving) so if you follow THM that still keeps you in the “S” category.
These Blueberry Crumbles are low carb and gluten-free, and they are the perfect size to enjoy after dinner.
If you are wanting to have them as a snack I recommend you also have some extra protein also to keep you full longer and to combat the fructose in the blueberries.
Trust me, there is no bad time to have one of these sweet treats. I can’t wait for the blueberry season to begin in a couple of months!
How To Freeze Blueberry or Any Fruit Crumble
One of my favorite things about easy desserts like these low-carb blueberry crumbles is that they can be easily frozen for later.
They are super easy to prep ahead and pop into the freezer, so they are some of my go-to desserts during the summer when the berries are ripe and bountiful.
There are a couple of different ways you can prep these for their in the freezer. First, you can free the blueberries and the crumble topping in their own individual baggies with instructions on the bags.
That way you can simply grab the blueberry filling bag add the topping bag and throw a crumble together whenever you want one.
But my favorite way to the freezer this is to freeze them once I’ve baked them. To me, this is the easy way to have them ready for dessert in a flash.
To get the blueberry crumbles ready for the freezer just follow the recipe card to mix them up and bake them as directed. Then let them cool completely.
Finally, wrap each of the individual servings up tightly with plastic wrap then foil if you plan to keep them for extended periods of time. Wrapping them this way with both will prevent them from getting freezer burn.
How Long Will Fruit Crumbles Last In The Freezer?
The great thing bout having any fruit crumble in your freezer is that anytime you want a delicious dessert you have one or serval waiting for you in the freezer.
The crumbles, if stored properly as we described in the section above this one, will keep in a deep freezer for up to 6 months and in a top freezer for 2-3 months.
When you are ready to enjoy the crumbles, all you have to do is remember to pull them out of the freezer and allow the crumble to thaw.
Then once you are ready to serve it, simply cover it with aluminum foil and reheat it in a low-temperature oven till it is just warm enough. Don’t overheat it as it might dry out the blueberry crumble.
Want to see what else I love to share? Come visit my social media pages!
A low carb and gluten free crumble topping baked over sweet and juicy blueberries.
For the Filling
- 1 1/2 cups of blueberries
- 3 ounces of cream cheese, very soft
- 5 tablespoons of Erythritol Blend Sweetener, dived per directions
- 1 teaspoon of lemon juice
For the Crumble Topping
- To prepare the filling add in the blueberries, lemon juice, 3 Tbsp of sweetener and mix well.
- Add 1/2 cup of the mixture into each ramekin dish. If making one large crumble use a 9 in pie plate.
- Next mix your soften cream cheese and the remaining 2 Tbsp of sweetener for your filling in the same bowl you mixed the blueberries in and mix well.
- Drop small dollops of the sweetened cream cheese into the the blue berries. Try to divide the mixture evenly over the three dishes.
- Prepare you crumble topping by adding in your almond flour, oat fiber, sliced almonds and sweetener into a bowl and mixing well.
- Slowly drizzle in the melted butter and mix the ingredients until they form little crumbles. You might have to add a little extra melted butter depending on what type of oat fiber you use. Some brands are dryer than others I have noticed.
- Sprinkle the topping evenly over the individual servings and place the ramekins on a baking sheet.
- Place them into a preheated 350 degree oven and bake for 25-30 minutes or until the topping is golden. I cooked mine around 28 minutes.
Serving Size1 individual crumble
Amount Per ServingCalories 400Total Fat 30gCholesterol 59mgSodium 139mgCarbohydrates 12.6gNet Carbohydrates 4.6gFiber 3gSugar 9.3gSugar Alcohols 5gProtein 8.3g
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!