Lemon-Blueberry Crumble [gluten-free]
Author: 
Serves: about 9
 
Ingredients
  • 3 cups fresh or frozen blueberries
  • juice + zest of 1 lemon
  • 1 cup gluten-free oats
  • ⅓ cup almond meal
  • ¼ cup organic, unrefined sugar [I used sucanat in this recipe, but you could use coconut palm sugar or another sugar of choice]
  • ¼ cup melted coconut oil [a great sub here is a ¼ cup of grass-fed butter, or half coconut oil, half butter]
  • ¾ cup unsweetened shredded coconut
  • 1 Tbsp ground cinnamon
  • ½ tsp sea salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Add blueberries to a square 8x8" baking dish.
  3. Add lemon juice + zest to berries and mix to combine well. Set aside.
  4. To make crumble, add all dry ingredients to a bowl and mix to combine all ingredients well.
  5. Next pour melted coconut oil [or butter, or coconut oil + butter mixture] to dry ingredients and stir until mixture is coated well and all ingredients are combined.
  6. Pour crumble mixture into baking dish and spread evenly over blueberries.
  7. Pat gently to make an even layer.
  8. Bake for 30 - 40 minutes until the crumble becomes golden brown and slightly crispy.
  9. You can serve warm, room temperature or chilled. I prefer chilled.
  10. Cover and store in refrigerator for up to one week.
Recipe by Angela Freed at https://www.angelafreed.com/lemon-blueberry-crumble-gluten-free/