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Blueberry Crumble
Ingredients
- FILLING
- 1 quart fresh blueberries
- Juice of 1 lemon
- 2 tbsp honey
- 2 tbsp monkfruit sweetener
- 1 tbsp arrowroot powder
- pinch of salt
- TOPPING
- 1/2 cup Warrior Bread mix
- 1/4 cup coconut sugar
- 1/2 cup chopped nuts (I used almond and hazelnut)
- 1/4 cup vegan butter - melted
- 1 egg
Instructions
- Preheat oven to 325
- In a large bowl, stir the blueberries together with the lemon juice, honey, monkfruit, and arrowroot. Add a pinch of salt and stir until everything is evenly coated.
- In another bowl, mix the warrior bread, coconut sugar, nuts, butter, and egg. Stir until well mixed. It will be a thick mixture.
- Pour the blueberries into a small baking dish - Mine was 5x7 but anything around that general size will work.
- Bake for 45 minutes until the top is lightly browned and the blueberries have plumped up and some have popped.
- Allow to cool for 20 minutes before serving.
