BLUEBERRY CRUMBLE

4-6 servings, 45 minutes (mainly baking time, assembly takes 5 minutes)

INGREDIENTS

Filling

• 4 cups fresh blueberries

• 1-2 tbsp coconut sugar (adjust for your desired level of sweetness)

• 1 tbsp maple syrup

• 1 tbsp lemon juice

• 1 tbsp arrowroot powder

• Pinch of salt

Topping

• 1/2 cup almond meal or almond flour

• 1/2 cup all-purpose gluten-free flour

• 1/2 cup rolled oats

• 1/3 cup coconut oil or ghee, softened

• 2 tbsp coconut sugar

• 1 tsp baking powder

• 1/2 tsp cinnamon

• 1/2 tsp cardamom, freshly ground from the seed

DIRECTIONS

1. Preheat the oven to 375 degrees Farenhiet.

2. Prep the filling by mixing all the ingredients inside a 9 inch pie baking dish. Set aside while you prep the topping.

3. Add all ingredients for the topping in a small mixing bowl. Mix together then sprinkle the topping on top of the prepped blueberry filling.

4. Bake for 40 minutes. Allow to cool and enjoy! Option to sprinkle with fresh mint when serving.

#dessert #breakfast #kidfriendly #spring #summer #fall #vata #pitta

Recipe adapted from Food Food Food by The Team at The Ranch Malibu

Notes

• Kaphas can do well with this dessert BUT I would add some freshly grated ginger to the filling and fresh herbs when serving. Other than that, it is good to go, just have all desserts in moderation when kapha.

• Blueberries are cooling, only aggravating to kapha in excess, they balance the other 2 doshas, and are a great blood sugar regulator. Hence, when they come in season in late spring & early summer, time to eat them!