Easy Holiday Morning Blueberry Breakfast Crumble

Posted by Emily Davis on


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.  

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