Einkorn Blueberry Crumble


My husband pointed out yesterday we had a carton of blueberries beginning to dry out a bit at the back of the fridge.  So I decided to make him some sort of simple crisp or crumble.

This was my first time using Swerve® sweetener and I was at a loss there.  It didn’t have any funny aftertaste sampled on my finger, nor in the final crumble dish that I could detect.  It is worthy of further experimenting in my opinion.  Just followed the info on the back of the packaging and it came out pretty close to my taste preference.  But honestly, it wasn’t quite sweet enough with 2 Tbsp. and I have therefore adjusted the recipe below for what should be better next baking.  The crumble topping was successful and the final dessert came out quite tasty.

Blueberries are a little higher in carbs, so if you are still in the Induction phase of the Atkins, use strawberries instead. To lower carbs further, omit the Einkorn flour totally.  I simply adds a nice flour taste and pastry texture that almond flour alone can’t do.   🙂  This recipe is not suitable until you have reached the nuts and berries level of Phase 2 Atkins.  It’s a little high carb for Keto diets.  This is not suitable for Primal-Paleo plans.


1½ c. fresh blueberries

3/4 c. Jennifer Eloff’s Splendid Gluten-Free Bake Mix (or other low-carb mix)

2 T. Einkorn flour

3 T. Swerve® sweetener (or equivalent sweetener to equal 3 T. sugar)

2 T. oat fiber

1 large egg

3 T. butter

DIRECTIONS:  Preheat oven to 350º.  Rub butter lightly on a 6″ square baking dish and fill with the blueberries.  Set dish aside.  Put rest of the butter in a medium bowl.  Add all the dry ingredients on top of the butter.  Using a fork or pastry cutter, cut the butter into the dry mixture until it resembles coarse cornmeal.  Add the egg on top, beat it with a fork and slowly work it into a dough with the dry ingredients.  Using a fork or your fingers, crumble the dough evenly on top of the fruit.  Pop into preheated 350º oven and bake for about 20-23 minutes or until lightly browned on the top.  Slightly cool and enjoy warm.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

240 calories, 18 g  fat, 20.25 g carbs, 7.12 g fiber, 13.13 g NET CARBS (half the carbs are from the blueberries alone, so use raspberries or strawberies for a lower carbs), 13 g protein, 46 mg sodium

4 thoughts on “Einkorn Blueberry Crumble

  1. Thank you so much for the information. I know with eating low carb I really need to keep my carbs low and I think the Einkorn flour might be a good choice and as you said use it sparingly. Have you ever tried the Carbquick? if so what are your thoughts on it.

    1. I have used Carbquick and think with the improvements they made to take out a funny back taste it had at one time, it bakes up nice results now. But a box of it is so expensive I find using small amounts of the Einkorn is cheaper and when combined with almond flour, produces an equally tasty product (if not better) for less $$.

  2. davesbbq

    what is Einkorn flour? I have been doing the low carb thing for about 8 months now and it is so hard to find a good replacement bread, roll or biscuit recipe thats not over dense or extremely dry. can you suggest some?

    1. There’s a lot of info on it on the Jovial Foods website, or you can Google it. I order mine direct from Jovial. But basically, is a lower carb ancient grain wheat flour (lower than normal wheat flour) that is not genetically modified. Some people with gluten issues have even reported being able to eat things made with it without their usual gluten sensitivity. I only use it in the tiniest amounts to not jack up carb counts, but to bring the texture and flavor you get from real flour. This is my best bread recipe with it to date: https://buttoni.wordpress.com/2017/04/29/einkorn-dinner-rolls-3/. If you type Einkorn into the search box on my site, it will bring up all my Einkorn experiments, most of which have come out amazingly tasty. 🙂

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s