Blueberry Crumble with Almond Coconut crust

Looking for a fresh and tasty way to enjoy fruit crumble.  Check out this gluten free recipe I created last week.  You can adjust the portions as needed.  This makes at least 9 generous portions.

INGREDIENTS-

Crust:

1.5 Cups raw almonds

2 tbsp dried coconut flakes

1 lime juiced

Filling:

3 cups of washed wild blueberries

1 tbsp lemon juice- fresh squeezed

1/3 cup unbleached sugar or apple sauce

Topping:

1/2 cup brown rice flour

1/2 cup oats

1/3 butter and/or coconut oil

1/3 cup unbleached sugar

1 tsp sea salt

1 tbsp dried coconut

DIRECTIONS-

Pre-heat oven (or BBQ) to 325 F.

Crust

Using a food processor or coffee grinder, grind almonds into a fine powder (or use Almond meal).  Add chopped coconut and also grind to same texture and mix together.  Add juice of 1-2 limes and mix almonds coconut mixture. Line a 8X8 baking dish with parchment paper and press mixture into bottom of pan, covering it completely.

Filling:

Combine blueberries with lemon juice and sugar (or applesauce) and cover crust.

Topping:

Combine oats, brown rice flour, sugar and sea salt with butter and coconut oil.  Crumble over fruit.

Bake for 30 minutes until top is golden.  Enjoy!