Blueberry Crimble

Author: Tamara Williams
Blueberries have so many health benefits. What better way to get them in, then dessert? A win-win. No, there isn't a typo in the title. Sometimes, I make up words when existing words aren't adequate to convey what I am trying to describe. The topping on this sugar-free delight is a cross between a crisp and crumble; hence the name. This perfect balance of tart and sweet, is guaranteed to send your taste buds into overdrive without raising your blood sugar. Give it a try and let me know what you think.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert
Cuisine Low-Carb, THM-S
Servings 8


  • 10 oz. Fresh Blueberries
  • 1/2 tsp. Lemon Extract
  • 1 tsp. Vanilla Extract
  • 1 dash Xanthan Gum

Topping Ingredients

  • 4 Tbs. Melted butter
  • 1 c Chopped Pecans
  • ½ c THM Gentle Sweet
  • ½ c THM Baking Blend
  • 1 tsp. cinnamon
  • 1 egg white


  • Preheat oven to 375°
  • Spray the bottom of an 8 or 9 inch pie dish with coconut oil.
  • Cover the bottom of pie dish with the blueberries.
  • Drizzle the lemon and vanilla extract over the blueberries and toss gently to thoroughly coat all of the berries.
  • Sprinkle the xanthan gum over the berries.
  • In a small bowl, mix the topping ingredients and spread evenly over the berries.
  • Bake in the oven for 20 minutes or until golden brown. Serve warm.
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