Blueberry crumble is a great way to enjoy the abundance of summer stone fruit and berries. The protein and healthy fats in the almonds and coconut (as well as the cinnamon) help keep blood sugar levels stable, and berries and stone fruit are lower in sugar than other fruit in general. This blueberry crumble is a perfect summer dessert, a delicious part of lunch on the Clean Program, and will be a hit at dinner parties, birthday parties or as a post-cleanse breakfast. Enjoy!
Makes a 9×9″ pan
Blueberry Crumble Ingredients:
3/4 cup almond meal
1/4 cup coconut nectar granules
2 tablespoons coconut oil
1 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon vanilla
3/4 cup coconut flakes (large or shredded)
2 cups blueberries
2 peaches (white or yellow)
Mix all ingredients except for fruit and coconut flakes together in a medium bowl.
Add the shredded coconut and combine well.
Cut the peaches and nectarines into slices and add to the baking dish.
Add the blueberries.
Add the crumbled topping, spreading in an even layer.
Bake at 375°F for 25-30 minutes, or until top is well-browned and fruit is juicy and cooked. You may like it less cooked, so check and adjust the time as needed. You might prefer it with a slight crunch or with a consistancy almost like a compote.
If you like this post, you might also enjoy Clean Granola Recipe for Healthy Breakfast and Beyond