This easy-to-prepare dessert is vegan, gluten-free and refined sugar-free
FILLING INGREDIENTS
- 1 (600 gram) bag of frozen blueberries
- Juice from half a lemon
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 tbsp coconut oil melted
CRUMBLE INGREDIENTS
- 1/2 cup pecans
- 1/2 cup almonds
- 1/4 cup pumpkin seeds
- 1/4 cup ground flax seed
- 1/3 cup unsweetened coconut
- 1/2 cup almond flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 cup melted coconut oil
INSTRUCTIONS
- To prepare the filling, pour the bag of frozen blueberries into an oven-safe dish and then coat with lemon juice, maple syrup, vanilla extract, cinnamon, nutmeg and coconut oil.
- Prepare the crumble by adding all the crumble ingredients to a food processor and processing for 1 minute. Pour the crumble mixture on top of the blueberries, and smooth it over the top and down into the sides of the baking dish.
- Bake at 350° for 45 minutes to an hour, until the crumble is golden brown on top.
Frozen blueberry tips
- Blueberries are available year-round frozen.
- Should blueberries be washed before freezing? No, just remember to rinse the berries before using them.
- Commercially frozen blueberries have been washed—use them directly from the bag.
- Refrigerate thawed blueberries and use within 3 days.
- Use any frozen blueberries within one year of purchase.