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 later 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 blogger 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, gluten-free, and they are the perfect size to enjoy after with 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 blueberry season to begin in a couple of months!
Want to see what I 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 c blueberries
- 4 oz cream cheese, very soft
- 5 Tbsp of Pyure Sweetener, dived per directions
- squeeze of lemon juice
For the Crumble
- 1/2 c Almond Flour
- 1/4 c Oat Fiber (I use THM brand)
- 3 Tbsp sliced almonds
- 3 Tbsp Pyure Sweetener
- 1/4 cup of melted butter
- 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.
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!