3/4 cup blueberries
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1 tablespoon maple syrup, plus 1/2 tablespoon for crumb topping
1/4 cup almond flour
1/2 gluten-free oats, I use Bob's Red Mill
1/8 teaspoon salt
1 1/2 tablespoons coconut oil, melted
1/2 tablespoon maple syrup
- Preheat oven to 350 degrees. Combine blueberries, lemon zest, lemon juice and 1 tablespoon maple syrup in a bowl. Once mixed, spoon into 4 ounce ramekins.
- Combine almond flour, oats, salt, coconut oil and 1/2 tablespoon maple syrup in a bowl and mix until clumps form.
- Sprinkle crumb topping on top of blueberry mixture and bake at 350 degrees for 30 minutes.