SERVES 6

PREP TIME: 5 minutes

COOK TIME: 25 minutes

As summer transitions into fall, blueberries go on sale, and we just can’t eat them fast enough! That was until I realized I could freeze them right in the clamshell and then vacuum-seal pounds and pounds of frozen blueberries for use during the winter months. I’m still carting around blueberries from last fall! If you practice this tactic (and you will, now that you know), you’ll make good use of this recipe.

18 ounces (510 g) fresh or frozen blueberries

1 cup (110 g) blanched almond flour

⅓ cup (70 g) coconut oil or ghee, room temperature

⅓ cup (65 g) erythritol

2 tablespoons coconut flour

1 teaspoon ground cinnamon

1 cup (250 g) coconut cream, or 1 cup (240 ml) full-fat coconut milk, for serving

  1. Preheat the oven to 350°F (177°C).
  2. Place the blueberries in an 8-inch (20-cm) square baking pan.
  3. Place the almond flour, oil, erythritol, coconut flour, and cinnamon in a medium-sized bowl and mix with a fork until crumbly. Crumble over the top of the blueberries.
  4. Bake for 22 to 25 minutes, until the top is golden.
  5. Remove from the oven and let sit for 10 minutes before dividing among 6 serving bowls. Top each bowl with 2 to 3 tablespoons of coconut cream.

STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. If freezing, freeze the blueberry crumble without the coconut cream topping.

REHEAT IT: Transfer a single serving to a microwave-safe bowl, cover, and microwave for 1 minute.

THAW IT: Set on the counter for 30 minutes before following the reheating instructions above.

make it DAIRY-FREE/VEGAN:

Do not use ghee.

Per serving, made with coconut oil and topped with coconut cream:

calories: 388 | calories from fat: 300 | total fat: 33.4 g | saturated fat: 16.5 g | cholesterol: 0 mg

sodium: 1 mg | carbs: 17 g | dietary fiber: 4.3 g | net carbs: 12.7 g | sugars: 9.1 g | protein: 4.9 g

FAT : 77%
CARBS : 18%
PROTEIN : 5%