My friend Laura also happens to be my financial advisor. And though I’m not sure which relationship led her to leave several quarts of gorgeous organic blueberries on my patio, (maybe both), I’m grateful! Blueberries are my favorite fruit this time of year and I cook them in a bunch of different ways.
This is a healthy, guilt-free and grain-free crumble that I just love, and it makes you feel like you’ve just had a slice of blueberry pie.
For the Filling:
4 cups fresh blueberries
1/4 cup coconut (or regular) sugar
1 tbsp lemon zest
2 tbsp fresh lemon juice
2 tbsp arrowroot starch or cornstarch
For the topping:
1/2 cup blanched almond flour
3/4 cup chopped pecans
1/3 cup coconut (or regular) sugar
1 tsp cinnamon
pinch of sea salt
3 tbsp grass-fed butter or ghee*
Preheat the oven to 350 degrees. Lightly grease a 9x11 or 8x11 baking dish and set aside.
In a large bowl, mix together the blueberries, coconut sugar, lemon zest, and arrowroot starch.
Add the lemon juice, gently stirring to combine. Let sit for about 5 minutes.
In a medium bowl, mix together the almond flour, pecans, coconut sugar, cinnamon, and salt. Fold in the butter or ghee, and stir to combine, using a fork or pastry knife if necessary.
Pour the blueberry mixture into the prepared dish. Spoon the crumble topping evenly across the top of the dish. Transfer to the oven and bake for 25-28 minutes, or until bubbly. The 25 minute mark will produce a softer and chewy topping, letting it bake a few extra minutes will create a crunchier topping.
Serve warm plain or with vanilla ice cream. Store at room temperature.
Actually, I have a better idea.
Make this recipe in two smaller pans. Keep one for yourself, and the leave the other one on the porch or patio of someone you’d like to see smile.
Have a sweet week.