Ingredients
- 2 pints fresh blueberries
- Juice of 1 lemon
- 1 cup almond flour
- 1/2 cup slivered almonds
- 1/4 cup coconut oil, melted
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/8 tsp salt
- Pinch of nutmeg
Directions
- Preheat the oven to 375 degrees F. In a small bowl, toss the blueberries with the lemon juice. Divide between six ramekin dishes.
- Using the same bowl, mix together the remaining ingredients until combined. Spoon the almond crumble over the blueberries. Bake for 30-35 minutes, until bubbly and golden brown. Let cool slightly before serving.