Full of bursting blueberry flavour, this recipe can be enjoyed as a dessert or for breakfast paired with some yogurt! This recipe is inspired the Pinch of Yum's Peach Cobbler.
2tsporganic corn starch or tapioca starchespecially if using frozen berries or if you like to have a thicker fruit filling
1cuprolled oats
1cupalmond flour
1/2cupmelted coconut oilbutter, or vegan butter
1/2tspbaking powder
2tbspsmonk fruit sweetener or coconut sugar
1tspvanilla extract
1tspcinnamon
Pinchsalt
Instructions
Preheat oven to 350F. Line a baking dish (I used 10.5" x 7.5") with parchment paper.
In a large bowl combine the blueberries, corn starch or tapioca starch and maple syrup. Mix well and pour into the baking dish.
In a separate bowl, combine all of the crumble ingredients until well combined and you have a cookie dough like consistency. Using your fingers or a spoon, scoop and dollop/sprinkle the mixture over the blueberries in an even layer.
Bake for 30 minutes or until the blueberry mixture stars to bubble around the sides.
For a more golden top, broil on low for 2-3 minutes or until the crumble reaches desired golden colour.
Enjoy with yogurt for breakfast or with vanilla ice cream for dessert!