Blueberry Almond Crumble

Healthy Num Num | Michelle

Serves 4-5

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

Directions:

1. Start by mixing together all of the blueberry base ingredients in a large bowl. Pour into a parchment lined pan.

2. In the same bowl combine all of the crumble ingredients together. Make sure there are no big chunks of coconut oil.

3. Spread the crumble over top of the blueberries. Bake at 350°F for 45-60 min or until golden brown.