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Blueberry Crumble

A perfect dessert for a perfect summer day.
  • 13 oz (365 g) blueberries
  • 2 teaspoons (10 ml) lemon juice
  • 1 teaspoon (5 ml) vanilla extract
  • 2 Tablespoons (30 ml) ghee, melted
  • 2 Tablespoons (30 g) coconut oil, solid
  • 1/2 cup (60 g) almond flour
  • 1/4 cup (20 g) shredded coconut
          • 1Preheat the oven to 350 F (175 C).
          • 2Add blueberries to a bowl. With the back of a fork, gently press down on some of the blueberries. Mix in the lemon juice, vanilla extract, and melted ghee. Pour the mixture into an 8” baking dish.
          • 3Cut the coconut oil into small pieces. Combine the flour and coconut oil until the mixture resembles coarse breadcrumbs. Add the shredded coconut.
          • 4Spread the flour mixture over the blueberries. Bake in the oven for 20 minutes or until golden and crispy.
              (Estimated and based on per-serving amounts.)
                Calories: 73     Fat: 6 g     Total Carbs: 6 g     Fiber: 2 g     Sugar: 4 g     Net Carbs: 4 g     Protein: 1 g