Blueberries are my favorite berry.
I’m sure I’ve written this before, but the summer after college, my best friend and I would go blueberry picking at a farm right near her house a few times a week. We’d each pick about 5 pounds of blueberries and eat them all over the course of the next day or so.
There were times I found myself sitting on the floor in front of the fridge, eating handfuls of blueberries straight out of the bag. It could have been worse– it could have been cookie dough.
Given my love for blueberries, I’m generally all over a blueberry sale. So when I saw that the organic blueberries were discounted at my local health food store, I grabbed a couple to bake into a crumble.
2 pints minus one handful of blueberries
1 Tbsp raw honey
1/4 tsp ground ginger
1 Tbsp arrowroot
3 Tbsp lemon juice (about 1/2 lemon)
1 cup almond flour
1 cup unsweetened coconut flakes
1/2 cup sliced almonds
5 Medjool dates
1 tsp cinnamon
1/2 cup coconut oil
- Preheat the oven to 375 F.
- First, wash blueberries and extract a handful of blueberries from one of the pints. Shove this handful into pie hole. Add the remaining blueberries, lemon juice, honey arrowroot and ginger to a medium-sized mixing bowl and stir gently until the blueberries are covered.
- Pour the blueberry mix into a glass baking dish– I used a pie pan and it worked wonderfully.
- Pit and chop the dates into small pieces.
- Combine all of the dry ingredients to another bowl– the almond flour, coconut flakes, sliced almonds, cinnamon and dates. Stir in the coconut oil–I like to soften it just a little before adding to give it that “crumble” texture.
- Pour the crumble evenly over the blueberries and pop in the oven for 25 to 30 minutes– until the top is browned and the blueberries are bubbling.
- Cool for 15 minutes to let the blueberries congeal a bit, and then serve!
What is your favorite berry? Have you made it into a crumble yet?