Gluten-Free Blueberry Crumble

Blueberry Crumble
2 cups fresh blueberries
Juice from 1 lemon
1 cup almond meal
1/2 cup chopped pecans or walnuts
1/2 cup evaporated coconut palm sugar
1 tsp sea salt
2 T coconut oil or butter
Place berries, washed and drained, into a glass baking dish.  Squeeze the lemon juice over the top and toss to coat.
In a mixing bowl, mix together all the dry ingredients.  Drizzle melted coconut oil or butter over the mixture and blend with your fingers.  It should be crumbly - if it sticks together too much just add a bit mor almond meal. 
Sprinkle the mixture over the bluberries, covering the top.  Bake at 350 degrees for 25 to 30 minutes until golden brown.  This is delicious served over vanilla ice cream!


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