Ingredients
Filling
- 3 cup fresh or frozen blueberries
- 1/4 Tbsp xanthan gum
- 2 Tbsp swerve
- 1 tsp lemon juice
Crumble
- 1/3 cup pecans
- 1/3 cup almond flour
- 3 Tbsp coconut flakes
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 2 Tbsp swerve
Instructions
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Preheat the oven to 350 degrees. Stir together the filling ingredients and pour into a baking dish or cast iron skillet.
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Use a food processor to break up the pecans or roughly chop them. Mix with the almond flour, coconut flakes, coconut oil, vanilla extract and Swerve.
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Top the filling with the crumble and bake for 40-45 minutes until filling is bubbly and crust is slightly browned. Top with whipped cream or ice cream if desired.
