INGREDIENTS
Berry Filling
3 cups blueberries
2 Tbsp coconut sugar
1 Tbsp tapioca flour, optional
3 Tbsp maple syrup
1 Tbsp lemon zest
1 Tbsp lemon juice
Crumble Topping
1 cup almond flour
1 Tbsp coconut oil or butter, melted
1/4 cup coconut sugar
1/4 cup organic chopped pecans
1/4 tsp almond extract, optional
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
2 egg yolks
3/4 tsp baking powder
1/2 tsp sea salt
PROCESS
Preheat the oven to 350 degrees F.
Add the ingredients for the blueberry filling to a mixing bowl and stir well until combined. Transfer the blueberry mixture to a 9” x 9” cake pan or casserole dish.
Stir the ingredients for the crumble topping together in a mixing bowl (use the same bowl you used for the blueberry filling for easy cleanup) until well combined and a thick dough forms.
Use your hands to sprinkle the crumble mixture over the blueberry filling. Bake on the center rack of the preheated oven for 25 to 35 minutes, or until the topping is golden-brown and the blueberry mixture is nice and bubbly.
Serve cold.
Recipe adapted from The Roasted Root.