Blueberry Crumble Recipe
Blueberry picking is great right now, so I figured I'd share my favorite blueberry crumble recipe! It's a slightly adapted recipe I came across years ago in GP's cookbook 'It's All Good'. I love this recipe because it's gluten-free and free of refined sugars, and also wildly simple to make. You can substitute any fruit in place of the blueberries, too... which makes it a win in any season.
Serves 6
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Ingredients:
4 cups of blueberries
4 Tbsp. pure maple syrup, divided
1 Tbsp. freshly squeezed lemon juice
1/2 cup almond meal
1/2 cup quinoa flakes
1/2 tsp. fine sea salt
1/2 tsp. ground cinnamon
2 Tbsp. extra-virgin olive oil
Directions:
Heat the oven to 400F.
Toss blueberries in a shallow baking dish with 2 Tbsp. of pure maple syrup and lemon juice.
Mix the almond meal, quinoa flakes, sea salt and cinnamon in a large bowl. Add the 2 remaining Tbsp. of pure maple syrup and olive oil and mix until just combined.
Crumble the almond mixture over the fruit and bake until the topping is browned and the fruit is bubbling. 20-25 minutes.
Cool and serve!
Let me know below if you try this recipe!
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