Blueberry crumble

Warm blueberries under a coconut, almond and pecan crumble. By Suzanne

Ingredients

• ¼ cup coconut oil
• 3 cups frozen blueberries
• 1½ cups almond flour
• ¼ cup pecans
• ¼ cup maple syrup
• ⅓ tsp sea salt
• Cinnamon (check amount below)

Method

1. Preheat the oven to 177°C. Grease a pie pan with a little coconut oil and add the blueberries.
2. Mix the remaining ingredients in a bowl, then crumble over the blueberries.
3. Bake for 40–45 minutes until golden brown. Let cool before serving with dairy-free vanilla ice cream or vanilla yoghurt.

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