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Blueberry Crumble

Posted: Monday, June 23, 2014



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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