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.