Blueberry Crumble

Jayne

Jayne

Blueberry Crumble Recipe by Flora Nutrition Brisbane

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Blueberry Crumble Recipe

This Mother’s Day, why not make Mum something special that she’s going to love (because you made it) as well as something that’s also going to make her feel great (100% wholefoods, zero refined junk – she’ll be so impressed!)

A fruit crumble is one of my favourite desserts, and I do love a Blueberry Crumble. Feel free to mix this recipe up a little! Add a combination of berries perhaps with a few chunks of apple or maybe some different types of nuts. Either way, let me know how you enjoy it and tag me in that picture of you and your Mum enjoying it together on Insta at @floranutrition1

I’d also like to wish all of the mums, carers and grandmas reading this a beautiful Mother’s Day…I hope you are all well spoiled!

6 Servings | 45 Minutes

Ingredients

  • 70 mls Coconut Oil
  • 600 grams Blueberries (fresh or frozen)
  • 170 grams Almond Flour
  • 100 grams Pecans (chopped)
  • 1/4 tsp Sea Salt
  • 80 grams Maple Syrup

Directions

  1. Preheat oven to 180ºC and grease a pie pan with a bit of the coconut oil.
  2. Spread blueberries in the pie pan. Combine remaining ingredients in a bowl.  Mix with your hands or a spatula and crumble over the blueberries.
  3. Bake for 40 to 45 minutes until golden brown and blueberries are bubbling. Let cool before serving.

Notes

OVEN TOO HOT
If your topping browns too quickly, cover with aluminium foil to prevent burning.
SERVE IT WITH
Coconut ice cream, whipped coconut cream or Greek yogurt.

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