Blueberry and Blood Orange Crumble With Hazlenut Granola
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I found this recipe in the myfitnesspal blog. Other berries and any other fruit work here if you don’t have blueberries and blood oranges. If frozen, thaw and drain first. Mix the crumble well, and watch it bake so it doesn’t burn
- Ready In:
- 1⁄2 cup fresh blueberries
- 1⁄2 cup orange slice (blood, cara cara, navel, etc.)
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1⁄4 cup plus 2 tablespoons almond flour
- 1 pinch salt
- 1⁄4 cup melted coconut oil
- 3 tablespoons toasted and chopped hazelnuts
- 1⁄8 teaspoon fine-grain sea salt
- 1⁄4 cup quick oats
- 2 tablespoons turbinado sugar
- 1⁄4 teaspoon cinnamon
- ice cream, whipped cream, yogurt for topping (optional)
- 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.
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