LJWorld.com weblogs Eat Your Vegetables
Blueberries get a faux summer treatment
I keep pretending the glimpses of warm weather we’ve been getting will actually last. And then Mother Nature comes in and rains (or snows) on my parade.
She might have control over the weather, but I have control over the kitchen. And this week I wanted a summer dessert.
That said, I wasn’t about to buy some anemic, out-of-season fruit to get there. Rather, my lifesaver was one of my favorite go-tos: frozen fruit. In this case, blueberries.
I’ve been avoiding regular flour, trying to figure out some stomach issues, so I made what I’m calling a "faux crumble” using almond flour and a bunch of other goodies. The result is something I think is pretty healthy as far as dessert goes. Plus, it’s super easy and quick to make, and tastes great straight out of the oven or leftover and chilled.
Blueberry Faux Crumble
2 8-ounce bags frozen blueberries, thawed to room temperature
1 cup almond flour
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
Pinch sea salt
Preheat oven to 350. Spread blueberries evenly across a 7x11-inch glass baking dish. Squeeze a good bit of lemon juice on top.
In a small bowl, mix almond flour, coconut oil, maple syrup, vanilla, cinnamon, salt and a little more lemon juice. Once combined, spread over blueberries as evenly as possible.
Bake 35-40 minutes, until the fruit is bubbling and the topping has browned. Serve warm.
Note: Make sure all your ingredients are warm or room temperature. If they’re not, your melted coconut oil will start to harden again before baking. It will still bake properly, but the oil won’t be as evenly distributed.