BLUEBERRY CRUMBLE
Prep time: 20 min
Cook time: 30 min
A healthy, nutritious and gluten free pie assembled with oats, maple syrup and peanut butter. Sink your teeth into the homemade crust topped off with leftover crust ingredients. Enjoy the natural sweetness of the blueberries (either fresh or frozen) plus they are packed with natural antioxidants. The oats are full of wholesome goodness with plenty of fiber to keep you satisfied!!
A yummy treat for the whole family!
INGREDIENTS
· 3 cups Almond flour
· 2 1/2 cups Gluten free Old fashioned oats
· 1 tsp Baking powder
· 1/2 tsp Salt
· 1 cup Low sugar maple syrup
· 2/3 cup peanut butter
Filling
· 2 cups Berries (fresh or frozen)
· 1 tbsp Lemon juice
· 2 tbsp Low sugar maple syrup
· 1 tbsp Cornstarch dissolved in 1 tbsp cold water
DIRECTIONS
Preheat oven to 350 degrees and spray a 9x9 inch baking pan with cooking spray.
In a bowl, mix together almond flour, gluten free oats, baking powder and salt. Add in maple syrup and peanut butter and stir until mixture is blended completely. Put aside 1 cup of dough and flatten the rest into the baking dish, pressing down firmly on the bottom. Bake crust for 15 minutes in preheated oven.
To prepare the filling: Place berries, lemon juice, and maple syrup in a saucepan over medium heat. Bring to a simmer, and add cornstarch (mixed with water). Stir and continue to cook over low heat until mixture thickens and berries are bursting. ( This can also be done in the microwave by placing everything in a microwave safe bowl and microwaving berries for 2 minutes, then add everything else to the bowl, stir and continue to microwave until mixture has thickened and berries are bursting, about 2 additional minutes.) Pour berry filling over top of crust.
Distribute remainder of topping evenly over top of filling and bake for 30 minutes or until topping golden brown. Let cool before cutting.
MACROS
Servings 16
Calories per Serving 250
Fat 15g
Carbohydrates 19g
Protein 8g
Fiber 5g
Sugar 4g