Nothing screams summertime like a loaded blueberry crumble. I am so psyched for it to be summer in California because that means two things, the beach and yummy treats! This crumble is LOADED with blueberries and is so delicious on its own or with a scoop of vanilla ice cream.. which I HIGHLY suggest! One of the main reasons I enjoy this recipes so much is because it is not overly sweet and you’re able to taste the freshness of the berries themselves. When baking with fruit, I try to lessen the amount of sugar I add so that the fruit is not overpowered. I used almond flour for my crumble as a grain free flour and it held up really well. For the blueberry filling, you can use fresh or frozen blueberries! Share this delicious crumble with your family and friends or take it to your next summer bbq!
Ingredients
Crumble:
1 cup rolled oats
1 cup almond flour
1/2 cup coconut sugar
1/2 tsp cinnamon
1/4 tsp baking soda
6 tbsp coconut oil
1 tsp vanilla extract
Blueberry Filling:
2 1/2 cups blueberries (fresh or frozen)
3 tsp maple syrup
1 tsp vanilla extract
1 tbsp arrowroot flour
Preheat the oven to 350 degrees and line a 9×13 pan with parchment paper. In a bowl, mix together the oats, almond flour, coconut sugar, cinnamon, baking soda, and salt. Add in the coconut oil and vanilla extract till a soft crumble forms. Place 1 cup of the mixture onto the lines pan by pressing the dough to the bottom. To make the filling, heat the blueberries, maple syrup, and vanilla extract for 3-5 minutes or till it thickens. Pour the mixture over the crust and spread evenly. Add the remaining mixture on top of the blueberries to create a crumb topping. Bake for 30 minutes or till golden. Let it cool for 10-15 minutes and enjoy!
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