Fresh Blueberry Crumble
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 224.7
- Total Fat: 15.3 g
- Cholesterol: 15.5 mg
- Sodium: 7.3 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 4.5 g
- Protein: 4.3 g
View full nutritional breakdown of Fresh Blueberry Crumble calories by ingredient
Introduction
When you’re looking for a quick and easy dessert, baking fruit with a nutty topping is probably the easiest thing you can do! When you’re looking for a quick and easy dessert, baking fruit with a nutty topping is probably the easiest thing you can do!Number of Servings: 8
Ingredients
-
2 pints of fresh blueberries
Juice of 1 lemon
1 cup almond meal/almond flour
1/4 cup chopped macadamia or walnuts
1/4 cup melted butter (or coconut oil for dairy-free)
2 tablespoons maple syrup
1/4 teaspoon cinnamon
2 pinches of sea salt
Tips
Love this recipe? Find more great recipes in Diane Sanfilippo's books: Practical Paleo, The 21-Day Sugar Detox, and The 21-Day Sugar Detox Cookbook.
Directions
Preheat oven to 375F.
Place the blueberries in a 9 inch x 9 inch baking dish, and squeeze the juice from half of the lemon over them. Toss slightly to coat the blueberries with the juice.
In a mixing bowl, combine the almond meal or flour, macadamia nuts, melted butter, remaining lemon juice, maple syrup, cinnamon, and salt.
Spread the nut topping evenly over the blueberries, and bake until the fruit is well cooked/bubbly and the topping is golden brown (approximately 30-40 minutes).
Serving Size: Makes 8 servings
Place the blueberries in a 9 inch x 9 inch baking dish, and squeeze the juice from half of the lemon over them. Toss slightly to coat the blueberries with the juice.
In a mixing bowl, combine the almond meal or flour, macadamia nuts, melted butter, remaining lemon juice, maple syrup, cinnamon, and salt.
Spread the nut topping evenly over the blueberries, and bake until the fruit is well cooked/bubbly and the topping is golden brown (approximately 30-40 minutes).
Serving Size: Makes 8 servings
