If you can’t get fresh blueberries, frozen ones will work. If you don’t have blueberries, strawberries, raspberries or blackberries may be used

Filling:

• 2 cups blueberries (I used frozen and slightly thawed in micro)
• 1/2 cup lemon juice
• 4 tablespoons xylitol or coconut crystals (I used xylitol)
• 3 tablespoons arrowroot powder
• 1/4 teaspoon himalayan salt

Topping:

• 1-1/2 cups almond flour
• 1/4 cup softened organic real butter
• 1 teaspoon cinnamon
• Almond slices, to taste (I chopped up about 1/2 cup
• Small amount of coconut nectar

Directions:

Preheat oven to 350.

 Filling:

Add all filling ingredients to mixing bowl and stir until combined.

Place filling in baking dish and spread evenly.

Topping:

In separate bowl, combine almond flour, butter, cinnamon and almond slices. Mix until crumbly.

Sprinkle topping over filling.

Drizzle just a little coconut nectar or honey on top.

Bake for 20-25 minutes or more until filling starts to bubble and is thickened a little. If the topping is getting too brown, cover with aluminum foil.

Let cool for 10 minutes and serve warm.