Healthy Wild Blueberry Crumble

I have been making this dessert for years, and had a big bag of wild blueberries so needed to get baking! Refined sugar, gluten + guilt free – YES PLEASE! This dish is perfect for a healthy breakfast (paired with a protein), dinner parties, special occasions, holidays + it never gets old. I pair it with Greek Yogurt for a protein punch, or plant based vanilla ice cream for a delish dessert!

INGREDIENTS:

• 4 cups organic frozen wild blueberries (costco!)

• 1/4 cup oat flour (for oat flour, just blend your oats) or Tapioca/arrowroot flour

• 1/2 cup coconut sugar

• 1+3/4 cup quick oats 

• 1/4 cup almond flour 

• 1/3 cup coconut oil, melted

• 1/3 cup chopped pecans

• 2 tsp cinnamon

• 1 tsp Himalayan sea salt

DIRECTIONS:

1. Preheat the oven to 350F. Spray an 8×8 baking dish with coconut oil spray or rub some coconut oil on the bottom.

2. In a large mixing bowl stir in the frozen blueberries, 1/4 cup coconut sugar, oat flour and coat the berries. Pour into the baking dish.

3. In a large bowl stir the oats, almond four, 1/4 coconut sugar, pecans, cinnamon + Himalayan sea salt. Pour in the melted coconut oil + stir until mixture is coated. Mix well!

4. Bake for 40ish minutes, may need a little less or more, cook until top is browned. Let cool for 10-15 minutes before serving and devour!