Ingredients

The following ingredients have 2 Servings
  • 8 cups blueberries (fresh or frozen)
  • 2 tablespoon lemon juice
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup granulated sweetener of choice (* See notes)
  • 1 tablespoon cinnamon
  • 1/2 cup almond butter (can sub for any nut or butter)
  • 1/4 cup maple syrup (** See notes for keto option)

Instruction

  • Preheat the oven to 180C/350F and grease an 8 x 80inch baking dish with cooking spray and set aside.
  • In a small mixing bowl, coat the blueberries with lemon juice, mix well then transfer to the baking dish and spread out evenly.
  • In a separate mixing bowl, combine the almond flour, coconut flour, granulated sweetener of choice, cinnamon and mix well. Melt your almond butter with your maple syrup and add to the dry mixture. Stir until a crumbly texture remains.
  • Cover the blueberries with the 'crumble' mixture and bake for 25-30 minutes, or until the crumble is golden brown.
  • Allow to cool for 5 minutes in pan before serving or allow to cool completely before refrigerating.