Blueberry Crumble
Adapted from Moira Dodgson’s Blueberry Crumble recipe from the NY Times.
Serves: 8
Ingredients
| Amount |
Ingredient |
| 4 cups |
frozen blueberries |
| |
Juice of 1/2 lemon (2 Tbsp) |
| 2 Tbsp |
tapioca flour |
| 1/2 cup plus 2 Tbsp |
sugar |
| 8 Tbsp |
vegan butter (Melt) |
| 1 cup |
almond flour |
| 1 cup |
rolled oats |
| 1/4 tsp |
salt |
| 1 Tbsp |
grated lemon peel (or 1 tsp dried, reconstituted) |
Instructions
- Preheat oven to 375 degrees.
- Place blueberries in an eight-inch baking dish two inches deep. Squeeze lemon juice on top. In a small bowl, blend tapioca with two tablespoons sugar. Add to berries and mix.
- Melt the butter in a small pan. Add the remaining sugar, flour, salt, and lemon peel to a mixing bowl and stir to combine.
- Sprinkle the mixture evenly over the blueberries. Bake 35 to 40 minutes, or until the juices are bubbling and the top is golden brown. Cool for about 10 minutes and serve warm.
Notes