Blueberry Crumble

Posted by Melissa Lopez on

Nothing says summer like blueberry crumble. Our version is gluten-free, comes together with minimal effort and makes a fresh, sweet treat for your upcoming backyard get-together.

Blueberry Crumble

serves 6

4 cups blueberries

⅔ cup maple syrup

juice of half a lemon

1 tsp organic vanilla extract

1 cup gluten-free oats

⅔ cup almond meal

¼ cup coconut oil

½ tsp organic true cinnamon, ground

pinch of salt

Preheat oven to 350ºF. Rub the inside of a 9-inch baking dish with a dab of coconut oil.

Place blueberries into a large bowl Add maple syrup, vanilla extract and lemon juice. Toss to coat. Pour mixture into the bottom of your baking dish.

In a separate bowl, combine almond meal, gluten-free oats, coconut oil, cinnamon and sea salt. Sprinkle over blueberries.

Bake for 30-35 minutes, checking for desired tenderness with a fork. Let cool on a wire rack before serving and enjoy!

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