AIP Blueberry Coconut Crumble Recipe
13 oz blueberries (370 g)
2 teaspoons of lemon juice (10 ml)
1/2 teaspoon of cinnamon powder (1 g)
1/2 teaspoon of vanilla extract (3 ml)
3 tablespoons of cassava flour (23 g)
3 tablespoons of coconut flour (21 g)
1 1/2 tablespoons of coconut oil, solid (23 ml)
3 tablespoons of shredded coconut (15 g)
Preheat the oven to 350°F (180°C).
Mix the blueberries, lemon juice, cinnamon, and vanilla together in a bowl. Gently crush some of the blueberries with the back of a fork. Put blueberry mixture into an ovenproof dish and place in the oven for 15 minutes.
Meanwhile, combine the flours. Cut the solid coconut oil into small pieces and add to the flours. Rub the mixture until it resembles breadcrumbs. Stir in the coconut.
Scatter the mixture over the baking blueberries and continue cooking until golden and crispy.