Blueberry Crumble

 

Quick and easy to prepare, this simple crumble will fill your home with heartwarming aromas. I did not measure the ingredients (I rarely do) as this dessert is very forgiving when it comes to form, so the measurements listed below are approximations. I'd suggest using the baking dish as a guide to the quantities, I personally like the fruit part to be pretty much equal to the crumble. 

Ingredients (for a 8x8x2 Inch baking dish)

For the filling

- 4 cups blueberries (I used frozen)

- 4 Tbs brown sugar (or coconut sugar)

- 1 Tbs cinnamon

- 1 Tbs cardamom

-1 Tbs nutmeg

- 1 Tbs freshly squeezed lemon juice

- 2 Tbs tapioca flour (or other starch), optional

For the crumble

- 2 cups oats

- 2 cups almond flour (I ground whole raw almonds in the food processor, the consistency does not need to be perfectly fine)

- 2 cups nuts of your choice (I used walnuts, almonds, hazelnuts but pecans and macadamia would be tasty as well), coarsely chopped

- 4 Tbs brown sugar (or coconut sugar)

- 1 Tbs cinnamon

- 1 Tbs cardamom

- 1 Tbs nutmeg

- 2-3 Tbs coconut oil, melted

In a bowl, add in the blueberries, brown sugar (or coconut sugar), cinnamon, cardamom, nutmeg, lemon juice and tapioca flour (if using). Toss gently to combine.

In a separate bowl, combine the oats with the almond flour, add in  the chopped nuts, the brown sugar (or coconut sugar), cinnamon, cardamom, nutmeg and the melted coconut oil. Toss to combine.

In a baking dish add the blueberry mixture and top it with the crumble. Bake at 350F (180C) for 45 minutes or until the top is golden-brown and the blueberries are bubbling up. Allow to cool slightly then serve with a drizzle of maple syrup or ice cream or both! Enjoy!