Enjoy dessert for breakfast with this healthy blueberry crumble made without grains, butter, oil or sugar whatsoever, yet tastes SO decadent! Made with no butter and no oatmeal, this healthy blueberry crisp is vegan and gluten free, and can be made keto and paleo!
Preheat the oven to 180C/350F and grease an 8 x 80inch baking dish with cooking spray and set aside.
In a small mixing bowl, coat the blueberries with lemon juice, mix well then transfer to the baking dish and spread out evenly.
In a separate mixing bowl, combine the almond flour, coconut flour, granulated sweetener of choice, cinnamon and mix well. Melt your almond butter with your maple syrup and add to the dry mixture. Stir until a crumbly texture remains.
Cover the blueberries with the 'crumble' mixture and bake for 25-30 minutes, or until the crumble is golden brown.
Allow to cool for 5 minutes in pan before serving or allow to cool completely before refrigerating.
* You can use any granulated sweetener of choice- erythritol, coconut sugar, brown sugar, white sugar, etc. ** Keep it keto by using keto maple syrup. To store: Leftover healthy blueberry crisp should be kept in a sealable container and stored in the refrigerator. It will keep fresh for up to 1 week.To freeze: Freeze portions of blueberry crumble in a freezer friendly container and keep in the freezer for up to 6 months.To reheat: Reheat the crumble in the microwave or for an ultra crisp topping, in the oven.