Blueberry Crumble
Let’s sweeten things up with this Blueberry Crumble desert. It is not only quick and easy to make, but it is also very versatile. This Blueberry Crumble dessert is just one of many ways you can create this cozy and crumbly dessert. Substitute any fruit – strawberries, peaches, raspberries, or mix and match. Get creative.
Add a little coconut cream or ice cream (if you are not in the elimination phase of AIP and are able to tolerate dairy) for an added feel of desert.
The crust crumble is modified from Mickey Trescott’s [@mickeytrescott] cook book, The Autoimmune Paleo Cookbook.
FILLING INGREDIENTS
💙3 Cups Frozen (or fresh) Blueberries
💙2 tbsp Tapioca Flour
💙½ Lemon Juiced
💙Lemon Zest (adjust to your liking)
💙1 tsp Cinnamon
💙1 tsp Grated Ginger
CRUST INGREDIENTS
💙1 Cup Arrowroot Flour
💙1 Cup Coconut Flour
💙1 ½ Cup Coconut Oil (cold)
💙1 tsp Cinnamon
DIRECTIONS
👉Mix together filling ingredients in bowl.
👉Transfer to baking pan.
👉Mix together crust ingredients in bowl.
👉Add to top of peaches.
👉Bake in oven 350 degree F for 35 minutes.
👉Allow to cool, serve, and ENJOY!
