Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C) and grease a cast iron pan or baking dish with butter, ghee, or pan spray.
Step 2
In a medium mixing bowl, add
Fresh Blueberries (3 cups)
, juice from
Lemon (1)
,
Tapioca Starch (1 Tbsp)
,
Ground Cinnamon (1/2 Tbsp)
,
Ground Nutmeg (1/2 tsp)
, and
Coconut Sugar (1/4 cup)
mixing gently to combine, ensuring each of the blueberries are fully coated with the sugar and spice mixture.
Step 3
Pour blueberry mixture into cast iron pan or baking dish.
Step 4
In the same medium mixing bowl, add
Almond Flour (1/2 cup)
,
Gluten-Free Oats (1/2 cup)
,
Coconut Sugar (1/4 cup)
, and
Ground Cinnamon (1 tsp)
mixing gently to combine.
Step 5
Add in
Coconut Oil (1/4 cup)
1 tablespoon at a time using your fingers to pinch together the mixture until crumbly.
Step 6
Evenly distribute crumble topping over top of the blueberry mixture until the top is fully covered.
Step 7
Bake for 30 minutes or until crumble topping is golden brown. Serve immediately with vanilla ice cream.
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