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Blueberry Crumble
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Ingredients
Blueberry Base
- 3 cups blueberries fresh or frozen
- 1 cup raspberries fresh or frozen
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon Arrowhead Mills Organic Gluten Free Tapioca Flour
Cobbler
- 1 cup rolled oats
- 1 cup walnuts finely chopped
- 1 cup Arrowhead Mills Organic Oat Flour
- ¼ teaspoon salt
- ½ cup maple syrup
- ⅓ cup coconut oil Melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix together blueberries, raspberries, maple syrup, lemon juice, and vanilla extract.
- Then add tapioca flour or cornstarch and toss blueberries.
- Spoon berries into an 8×8 inch pan, letting the berry juice drain in the bowl.
- In another bowl, mix together oats, walnuts, oat flour, and salt.
- Stir in maple syrup, coconut oil, and vanilla until well combined.
- Spread cobbler topping on top of blueberries until most of the blueberries are covered.
- Bake in oven for 40-45 minutes or until topping is golden brown.
- Let cool for 15 minutes before eating. Store leftovers in refrigerator.
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