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Blueberry Crumble With Cream Topping

Ingredients

• 18 ounces fresh or frozen blueberries
• 1 cup blanched almond flour
• 1/3 cup coconut oil or ghee, room temperature
• 1/3 cup erythritol
• 2 tablespoons coconut flour
• 1 teaspoon ground cinnamon
• 1 cup coconut cream, or 1 cup full-fat coconut milk, for serving

Directions

1. Preheat the oven to 350 F.
2. Place the blueberries in an 8-inch square baking pan.
3. Place the almond flour, oil, erythritol, coconut flour, and cinnamon in a bowl and mix.
4. Crumble over the top of the blueberries.
5. Bake for 22 to 25 minutes.
6. Remove from the oven and let sit for 10 minutes before dividing among 6 serving bowls.
7. Top each bowl with 2 to 3 tablespoons of coconut cream.

Attribution