My husband pointed out today there is a carton of blueberries I have been overlooking in the fridge. So I’m going to make us a simple baked crumble or crisp tomorrow. This is my best low-carb crumble topping to date. I think you’ll like it as it is very close to my higher-carb version of many years ago.
Blueberries are a little higher in carbs than some berries, so if you’re still in the Induction phase of the Atkins, use strawberries or raspberries to lower the carb count below. To lower carbs further, omit the Einkorn flour totally. It 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