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.
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
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!