Wild Blueberry Crumble with Almond Crust

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!

One response on “Wild Blueberry Crumble with Almond Crust

  1. […] Active Living. You can adjust the portions as needed. This makes at least 9 generous portions. Get the recipe here. This entry was posted in Healthy Eating. Bookmark the permalink. ← Globe & Mail […]