Blueberry Crumble - Grain-Free and Low-Carb

Tuesday, January 7, 2014
I love keeping frozen berries on hand -- putting a treat together in less than an hour is a super bonus!! Oh, and did I mention that any dessert that is *pie-like* is always a hit with me -- especially with a cup of coffee!

As far as berries go, I love blueberries most of all but this recipe would work for blackberries or raspberries or a combination of your choice.
Blueberry Crumble

1 16-oz package frozen blueberries
1/2 c granulated sweetener
1 tsp Xanthan Gum
1 tsp vanilla
1/2 tsp lemon extract

Spray a 9x9-inch (or equivalent size) baking dish with non-stick spray or grease with butter or coconut oil. Place above ingredients in pan and stir around. Top with topping.

1-1/2 c almond flour
1/4 c fine macaroon coconut (or whirl shredded or flaked coconut in a coffee grinder to achieve fine texture)
1/2 c granulated sweetener
1/4 c softened butter
1 tsp vanilla
1/2 tsp lemon extract

Mix together well and top berry mixture.

Bake in a preheated 375°F oven for 25-30 minutes or until browned on top. Serve hot or chilled with whipped cream. Serves 6. Each serving contains 219 calories, 16.88g carbs, 6g fiber = 10.88 net carbs.