Ingredients
For The Filling:
- 4 cups fresh blueberries
- 6 tablespoons coconut sugar
- 2 tablespoons almond flour
- 4 teaspoons tapioca starch
- 2 teaspoons cinnamon
- 2 teaspoons lemon juice
For The Crumble:
- 1/2 cup rolled old-fashioned oats 45 grams
- 1/3 cup almond flour 34 grams
- 1/4 cup tapioca starch 30 grams
- 1/4 cup slivered almonds
- 1/4 cup coconut sugar
- 1/8 teaspoon sea salt
- 4 tablespoons coconut oil melted
Instructions
- Preheat your oven to 350 degrees Fahrenheit and spray a pie plate with cooking spray.
- In a medium bowl, combine all the filling ingredients and spread evenly onto the bottom of the pie plate.
- In a separate, medium-size bowl, combine all the crumble ingredients except the coconut oil, making sure to break up the almonds slightly, until well mixed.
- Add in the coconut oil and stir until well mixed, leaving some nice chunky bits.
- Spread the crumble over top of the blueberries.
- Bake until the crumbly is golden brown and the blueberries are bubbly, about 45 minutes to 1 hour.
- Let cool for at least 10 minutes before enjoying.