Ingredients
- 2 pt blueberries
- 1 1⁄2 cups almond flour
- 1 cup chopped pecans
- 1⁄4 tsp sea salt
- 1⁄4 cup liquid coconut oil
- 1⁄4 cup coconut nectar, honey, or Grade B maple syrup
Prep Time:
55 minutes
Number of Servings:
Serves 6
Recipe Source:
Berries by Stephanie Pedersen ($14.95, Sterling Epicure, 2016)
Directions
- Preheat oven to 350°.
- Grease a 9x11-inch baking pan.
- Place blueberries in baking pan.
- In a large bowl, combine almond flour, pecans, salt, coconut oil, and coconut nectar until crumbly. Scatter mixture across blueberries.
- Bake crumble for 45 to 50 minutes or until fruit is bubbling and topping is golden brown. If topping browns too quickly, cover loosely with an oven-safe lid.
Notes
- The fruit in this dessert is unsweetened. Feel free to stir a couple of tablespoons of honey into the berries before placing them in the baking pan.
- Blueberries and cranberries have plenty of pectin to naturally thicken the crisp’s filling. If you go with another berry, however, gently stir 2 teaspoons of arrowroot into your berries before placing them in the baking pan.
Nutrition Info:
Made with honey: 458 Calories, 9 g Protein, 0 mg Cholesterol, 34 g Carbohydrates, 23 g Total sugars (12 g Added sugars), 7 g Fiber, 35 g Total fat (10 g sat), 81 mg Sodium, ★★ Phosphorus, ★ Vitamin B1 (thiamine), Vitamin C, Vitamin K
