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Wild Blueberry Grain-Free Crumble
Course
Dessert
Keyword
Dessert, Gluten-free, Grain-free, Vegan, Wild Blueberries
Servings
6
Author
Diana Herrington
Ingredients
Blueberry Filling
4
cups
Wild Blueberries
2
tbsp
Arrowroot starch
1
tbsp
Water
Crumble Topping
1
cup
Almond Meal
1
cup
Hemp seed Meal
1/2
cup
Walnuts - or another nut of your choice
Roughly Chopped
1/3
cup
Unsweetened Coconut
Shredded
2
tbsp
Coconut Sugar
1/4
tsp
Stevia
1/2
tsp
Himalayan Salt
1/3
cup
Coconut Oil
Instructions
Preheat the oven to 350 degrees F.
Put the wid blueberries directly into an 8x8-inch or similar size baking dish.
In a bowl, mix the arrowroot with water and stir, add the mixture to the berries and evenly coat the berries.
In a large mixing bowl, add the almond flour, coconut, nuts, coconut sugar, hemp meal and
salt, mix well.
Now add the coconut oil and stevia to the dry mix, mix again (with a spoon or your hands) until everything is evenly distributed.
Taste a little and see if it’s sweet enough for you. Add either more coconut sugar or stevia to taste.
Spread the crumble topping evenly over the fruit.
Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is
bubbling and the top is golden brown.
Let cool for 10 minutes before serving.
Serve as is, or with Coconut Yogurt.*
You can store the leftover Wild Blueberry Grain-Free Crumblecovered in the refrigerator up to 4 days.
Notes
*I buy unsweetened coconut yogurt and sweeten it with a little stevia.