Blueberry and Blood Orange Crumble With Hazlenut Granola

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat the oven to 350°F. Prepare 4 8-ounce oven-safe glass jars.
  • In a medium bowl, combine blueberries, orange slices (with the white pith removed), fresh lemon juice, honey, 2 tablespoons almond flour and a pinch of salt.
  • Toss the fruit well to coat, set aside.
  • In a small bowl, combine 1/4 cup almond flour with coconut oil, hazelnuts, sea salt, quick oats, sugar and cinnamon.
  • Spoon the fruit mixture evenly into the glass jars, then top with the hazelnut crumble mixture.
  • Bake until the juices are bubbling and the crumble is fragrant, about 25–30 minutes.
  • Check frequently to be sure the crumble isn’t burning, and cover with aluminum foil if it’s browning too quickly.
  • Remove from the oven and cool slightly.
  • Top with ice cream, whipped cream or yogurt.
  • Store crumbles covered in the refrigerator for up to 3 days.
Advertisement