Wild Blueberry Crumble #GlutenFree #GrainFree #DairyFree #EggFree

Wild Blueberry Crumble

It’s been so long since I’ve allowed myself to venture into the world of desserts again ... in fear of messing up my good streak of a healthy diet free of gluten, dairy, eggs, soy, grains & other food sensitivities I found out I have and this crumble is exactly what I needed

Ingredients:

For the Filling:

• 6 cups of frozen wild blueberries

• 1 tablespoon lemon zest (from 1 large lemon)

• 1/4 cup fresh lemon juice

• 1 tablespoon coconut sugar

For the Crust:

• 2 cups cassava flour

• 1/4 cup coconut sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• Pinch of Himalayan salt

• 1/2 cup of palm shortening, at room temperature

• 1 teaspoon vanilla powder

• 1/4 cup ice water

Instructions:

• Preheat oven to 375 degrees F

• In a 8x8-inch square baking dish combine the frozen blueberries, lemon zest, lemon juice & coconut sugar. Stir to combine. Set aside while you make the topping

• Put the cassava flour, coconut sugar, cinnamon, ginger & salt into a bowl of a food processor and pulse to combine

• Add the shortening to the food processor in large clumps. Sprinkle in vanilla powder. Lock the lid and pulse in quick on and off bursts until the shortening is dispersed into large granules. Do not overmix!

• Add the ice water as you pulse again in quick bursts until the granules are pea-sized or smaller. Do not overmix or you’ll end up with dough. Your mixture should be dry & crumbly

• Top the blueberry mixture with the crumble, using a spatula to spread it evenly. Bake for 45 minutes, or until the topping is browned

• Allow to cool for at least 15 minutes before serving!

This was a big hit in our house! Let me know how your turns out :)