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

1. Preheat the oven to 375 degrees F. In a small bowl, toss the blueberries with the lemon juice. Divide between six ramekin dishes.
2. 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.