Fresh AIP Blueberry Crumble
Did you know that blueberries are considered a superfood? They’re very high in nutrients and low in calories. Blueberries are also known as the king of antioxidants because they protect our bodies from free radicals. The best thing is that they taste great! I would like to say that I enjoy blueberries for their health benefits, but to be completely honest that has nothing to do with it. I love the flavor and the freshness that reminds me of spring. I buy them organic when on sale and freeze them for when they aren’t available so that I can enjoy them all year long.
BLUEBERRY CRUMBLE (AIP)
Serves 8
Total Time: 2 hours
FOR THE CRUST
- 1¼ cups cassava flour
- 7 T. palm shortening
- ½ teaspoon salt
- ½ cup ice water
FOR THE BLUEBERRY FILLING
- ⅔ cup coconut sugar
- 3 tablespoons arrowroot
- 1 teaspoon lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 5 cups fresh blueberries, rinsed and dried
FOR THE CRUMBLE TOPPING
- ⅔ cup cassava flour
- ½ cup coconut sugar
- ½ cup palm shortening cut into chunks
TO MAKE THE PIE CRUST
- In the bowl of a food processor, pulse the flour and salt to combine.
- Add the shortening and process by pulsing until the mixture resembles a coarse meal.
- Add 3 tablespoons ice cold water and pulse a few more times until it starts to come together.
- Do not over process.
- If the mixture holds together when you pinch a few pieces, then it is done.
- Gather all the dough together and press into a disc.
- Wrap in plastic wrap and refrigerate for 1 hour or longer.
- Remove the dough from the refrigerator and place on a lightly floured work surface.
- Split it into 3 pieces. Roll each piece into a circle on a floured board.
- Gently place the dough into 3 6" pie plates. Fold the extra dough under to form an edge and crimp decoratively.
- Pierce the bottom the crust a few times with a fork. Refrigerate the crusts for 30 minutes or until well chilled.
- Preheat the oven to 375 degrees.
- Remove the pie crusts from the refrigerator and line with parchment paper and pie weights. Lay them on a sheet tray. Bake the crusts for about 15 minutes.
- Remove the parchment paper and pie weights and set aside.
- Return the crusts to the oven and bake another 5 minutes or until it starts to brown lightly.
- Remove from the oven and set aside to cool while preparing the filling.
TO PREPARE THE BLUEBERRY FILLING
Whisk together the coconut sugar, arrowroot and lemon zest. Place the clean blueberries in a large mixing bowl. Add the lemon juice and sugar/arrowroot mixture. Gently toss the blueberries to coat. Set aside until the berries start to release their juices - 20-30 minutes.
FOR THE TOPPING
- In the bowl of the food processor, combine the flour, coconut sugar, and shortening. Pulse until combined. Remove to a small mixing bowl and using the back of a large spoon, press some of the topping together to form crumbles. Refrigerate until ready to use.
- To assemble the pie, pour the blueberry mixture into the blind baked pie crusts.
- Bake on a parchment lined baking sheet at 375 degrees for 45 minutes.
- Remove from oven and sprinkle the crumble topping over the blueberries and return to oven for another 8-10 minutes or until the filling bubbles and the crumble is golden brown. Remove and allow to cool to room temperature.
By Executive Chef Ann Lotterhos
Fresh Blueberry Crumble (AIP)
