Paleo or not, this is my f*%&ing favorite summertime dessert and it takes virtually no time to assemble for consumption.
In fact, I’m not going to waste any more time gabbing about it. Just grab your two little gratin dishes and make your berry dreams come true.
Blueberry Almond Crisp (or Crumble… or whatever you want to call it)
Paleo-approved, two portions
One pint of blueberries
Couple of squeezes of fresh lemon juice
1/2 cup almond flour
1/4 cup coconut oil, melted (or softened is fine too)
1 T maple syrup
1/2 tsp cinnamon or pumpkin pie spice
A handful of sliced almonds
2 T coconut flakes (optional, but so good)
Preheat the oven to 375. Split the blueberries into two small gratin dishes (or whatever dish you want) and toss with lemon juice. Mix the rest of the ingredients to make the crumble topping. Spoon the crumble over the berries. Bake for 30-45 min, or until the topping is golden brown. Let cool slightly. EAT.