Blueberry Almond Crumble
Love love baking with blueberries because they remind me of summer!! Originally I wanted to create blueberry bars (that will be for another time!!) but made it into a crumble instead!! I love the almond and blueberry combo together and it tastes so good!!
Blueberry Almond Crumble
Healthy Num Num | Michelle
- prep time: 20 min
- freeze time: 50 min
- total time: 70 min
Ingredients:
For the blueberries:
- 4 cups blueberries (fresh or frozen)
- Juice from two medium lemons
- 3 tablespoons tapioca starch (can sub for arrowroot or cornstarch)
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
For the crumble:
- 1 cup rolled oats
- 1 cup almond flour
- 1 cup slivered almonds
- 1/4 cup maple syrup
- 1/4 cup softened coconut oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon almond extract
Instructions:
Start by mixing together all of the blueberry base ingredients in a large bowl. Pour into a parchment lined pan.
In the same bowl combine all of the crumble ingredients together. Make sure there are no big chunks of coconut oil.
Spread the crumble over top of the blueberries. Bake at 350°F for 50-60 min or until golden brown.
Enjoy with ice cream or greek yogurt!
Make sure to follow and tag me on Instagram @healthynumnumblog if you make this recipe!
