Grain-free Blueberry Crumble (vegan)

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I’ve been meaning to make this grain-free blueberry crumble for a while now. Have you been noticing the huge bounty of delicious organic blueberries in season right now? I got a deal on a big batch and was trying to figure out how to use it. I put them in smoothies, top yogurt with them, I made jam and still had more blueberries! So, I decided to finally make this delicious crumble!

Grain-free Blueberry Crumble:

Serves 3
supplies: 3 ramekins (like these ones)

1 cup organic blueberries
1 tsp lemon juice
1 tbsp coconut sugar (where to buy coconut sugar)
1/2 tsp. lemon zest
1 tsp arrowroot powder or organic corn starch to thicken
pinch of sea salt

Topping:
1/2 cup coconut flour (where to buy coconut flour)
3 tbsp coconut oil (where to buy coconut oil)
2 tbsp honey or maple syrup
1/4 tsp baking powder

1. Pre-heat oven to 375°. Put blueberries in a bowl and combine with lemon juice, zest, sugar, arrowroot and salt. Gently mix, you don’t want to break all the blueberries, but a few will be ok.

2. Evenly distribute the blueberries into each ramekin.

3. Combine topping ingredients. Make sure the coconut oil is softened or melted for easy mixing. The texture of the dough should be crumbly and somewhat dry. It shouldn’t be one heap of dough or batter-like. If it’s too wet, add more coconut flour, 1 tbsp at a time until it is crumbly.

4. Sprinkle the crumbles of dough on top of the blueberries in the ramekins until they’re covered. There may be a little leftover sough, but don’t overload the blueberries…you don’t want an uneven ratio of crumbles to blueberries. Place ramekins in the oven on a cookie sheet or about 15-25 minutes.

5. Let cool before eating.

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