Blueberry Almond Crumble
This crumble is easy to whip up, sweet and savory, and a great way to use extra fruit you might have in the fridge! It’s gluten-free, dairy-free and has no added sugar. I’ve tried this recipe with both fresh and frozen blueberries. Both work, but I highly recommend using the fresh blueberries. The frozen leave your crumble a bit soggier, but still delicious nonetheless.
You can also find this recipe on page 12 in The Westfield Leader (goleader.com) from Thursday, June 25! It’s also linked in the “press tab” on my blog.
INGREDIENTS:
1.5 cups almond flour
2 teaspoons baking powder
2 tablespoons maple syrup
pinch of salt
1 egg
1/3 cup unsweet almond milk (or milk of your choice)
1/2 teaspoon vanilla extract
1/4 cup chopped almond (I use almond halves and just roughly chop them)
1 cup fresh blueberries
1 tablespoon almond flour (you will toss your blueberries with this before you bake)
DIRECTIONS:
Set your oven to 375degrees Fahrenheit
Mix all your ingredients together in a bowl, except for your blueberries. Leave these and the 1 tablespoon of almond flour to the side.
Make sure your ingredients, including almond flour, baking powder, maple syrup, salt, egg, almond milk, vanilla and almonds, are well mixed. The batter will be creamy.
Mix the blueberries with 1 tablespoon almond flour in a separate bowl. Make sure all blueberries are lightly coated with almond flour as this will help them stay evenly distributed when baking.
Grease a loaf pan with butter. I used a 10” x 5” x 3.5” pan. Make sure all sides are coated.
Take half the batter and spread it evenly over the entire bottom of the pan. Sprinkle half of the blueberries on top. Spread the remaining batter on top. Add the remaining blueberries to the top.
Bake the crumble for about 30-35 minutes until the edges of the crumble are lightly brown and crispy. The top of the crumble will not brown, so that’s why it’s important to keep an eye on the edges. Feel free to stick a toothpick in the middle of the crumble. If the toothpick comes out clean, it’s done.
Let your crumble cool and enjoy!