grain-free • gluten-free • dairy-free • sugar-free • sweetener-free • nightshade-free
This is such a fun, quick, easy Paleo dessert. I’m not much of a baker AT ALL, and it was easy for me, so that means it’s REALLY easy! And best part is that it doesn’t contain a whole lot of ingredients. Most of the items on the list I already had. And of course, it’s the perfect 4th of July treat!! I got this recipe from my Paleo goddess, Diane Sanfilippo. I had to try it!
prep time: 15-30 minutes (depending on how skilled you are at baking!)
cooking time: 30-40 minutes
yield: 8 servings (I doubled the recipe to make 2 crumbles)
ingredients
- 2 pints of fresh blueberries
- Juice of 1 lemon
- 1 cup almond meal/almond flour
- 1/4 cup chopped macadamia or walnuts (I blended mine in a blender before mixing them)
- 1/4 cup melted butter (or coconut oil for dairy-free)
- 2 tablespoons maple syrup
- 1/4 teaspoon cinnamon
- 2 pinches of sea salt
- (There’s no egg in this recipe! Shouldn’t be in the pic. Oops!)
preparation
- Preheat oven to 375F.
- Place the blueberries in a 9 inch x 9 inch baking dish, and squeeze the juice from half of the lemon over them. Toss slightly to coat the blueberries with the juice.
- In a mixing bowl, combine the almond meal or flour, macadamia nuts, melted butter, remaining lemon juice, maple syrup, cinnamon, and salt.
- Spread the nut topping evenly over the blueberries, and bake until the fruit is well cooked/bubbly and the topping is golden brown (approximately 30-40 minutes).
- Enjoy!
