This blueberry crumble recipe could not be easier to throw together. A few simple mods to the traditional recipe makes this classic dish gluten-free, paleo, and diabetic friendly! But trust me, you'd never guess there was anything missing from this simple, spectacular dessert. You really should give it a try.
A whole mess of fresh blueberries (I used maybe 2 pints)
Honey or sugar replacement (for diabetics)
1 1/2 cup Almond Meal (180g) I just ground up some almonds in my spice mill
2 tablespoons Coconut Oil
Fresh grated nutmeg
Preheat the oven to 350F (180C).
Wash and dry the blueberries, and pile into a baking dish.
Drizzle with honey or sprinkle with sugar substitute.
In another bowl mix together the almond Meal, egg and coconut oil with a fork.
Sprinkle the topping over the berries and dust with cinnamon and nutmeg.
Bake for 30-35 minutes, until golden brown on top.
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