I love this easy crumble I actually make it quite often in the fall and winter because having something warm in the morning just feels cozy.
I love wild blueberries for their incredible antioxidant content which can help prevent and repair environmental damage in the skin.
I sometimes like to also add freshly ground flaxseed or chia seed to the crumble for their added skin benefits as well. Play around, this is a recipe that leaves lots of room for creativity. (My favorite kind of recipe).
This is for a 8 x 11 rectangular dish. Adjust to the size you will be using.
Filling
4 cups frozen wild blueberries thawed
2 scoops vanilla protein powder (I like this one)
1 tbsp lemon juice
2 tbsp arrowroot flour
2 tsp cinnamon
3 tbsp honey (or sweetener of choice)
For the Crumble
1 cup cassava or gluten free flour
½ cup coconut flower
½ cup chopped pecans
½ cup chopped walnuts
¼ coconut oil or butter melted
1 tsp vanilla extract
1 tsp cinnamon
¼ c honey (or sweetener of choice)
½ tsp sea salt
To make the filling:
Mix blueberries, lemon juice, honey. In a separate bowl mix the dry ingredients and then slowly and carefully fold in the dry ingredients.
Add blueberry mixture to a 8 x 11 baking dish.
To make the crumble:
Mix dry ingredients. In a separate bowl mix honey, coconut oil, vanilla. Slowly add dry ingredients and mix with a fork until you have a crumbly dough.
Top the blueberries with the crumble.
Bake in a 350 degree overn for 30-35 minutes or until top is golden.
Allow to sit for 10 minutes before serving.
