Blueberry Crumble
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 8
Filling:
- 4 cups blueberries
- 1 tbsp lemon juice
- 2 tbsp brown sugar
- 2 tbsp corn starch
- 2 tbsp maple syrup
Topping
- 1/2 cup almond meal 1 tsp baking powder
- 1/2 cup all purpose flour
- 1/2 tsp cinnamon
- 1/2 cup oats
- 1/3 cup coconut oil, softened
- 2 tbsp brown sugar
Instructions:
Preheat the oven to 375F. Coat 9-inch pie dish with cooking spray. Combine the blueberries, brown sugar, maple syrup and lemon juice in a large bowl and toss well. Add the corn starch and toss again, so it coats the blueberries. Set aside.
To prepare the topping, combine all the ingredients, except the coconut oil, in a medium bowl and mix well. Add the coconut oil and work it with your hands, until it’s well incorporated. Transfer the blueberries to the pie dish, sprinkle on the topping and place the pie dish on a baking sheet, in case the juices from the blueberries spill out. Place on the lower rack of the oven and bake for 40 minutes.
Nutrition
Serving Size: 1/8 of recipe
Calories: 240
Sugar: 8g
Sodium: 5 mg
Fat: 12 g
Saturated Fat: 8g
Carbohydrates: 30g
Fiber: 5g
Protein: 3.5g
Cholesterol: 0g
