Fresh Blueberry Crumble
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 pints of fresh blueberries Juice of 1 lemon1 cup almond meal/almond flour1/4 cup chopped macadamia or walnuts1/4 cup melted butter (or coconut oil for dairy-free)2 tablespoons maple syrup 1/4 teaspoon cinnamon2 pinches of sea salt
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
Nutritional Info 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