Featured Recipe: Wild Blueberry Crumble with Almond Crust
Looking for a fresh and tasty way to enjoy fruit crumble? Check out this gluten free recipe from Healthy Eating Active Living. 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!
Originally published at HEAL