Vegan I Gluten Free
Time: 45 minutes
2 pints fresh, organic blueberries
1/2 lemon, juiced
1 cup blanched almond flour
1/3 cup crushed walnuts
1/4 cup coconut oil
2 tbsp. maple syrup
1/4 tsp. cinnamon
1/4 tsp. sea salt
Preheat the oven to 375 degrees F.
Wash and drain the blueberries then place them in a 8x8 dish. Squeeze juice of half the lemon over the berries and stir.
In a small mixing bowl combine the remaining ingredients, stirring well to combine. Spoon and spread the sweet crumble mixture over the berries.
Bake for 30-35 minutes, until the fruit is bubbling and the topping is golden brown.
Enjoy the dessert served warm, complemented by a scoop of vegan ice cream (if you so desire)!