Blueberry and Blood Orange Crumble With Hazlenut Granola
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
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1⁄2
- 1⁄2cup orange slice (blood, cara cara, navel, etc.)
- 1tablespoon fresh lemon juice
- 1tablespoon honey
- 1⁄4cup plus 2 tablespoons almond flour
- 1pinch salt
- 1⁄4cup melted coconut oil
- 3tablespoons toasted and chopped hazelnuts
- 1⁄8teaspoon fine-grain sea salt
- 1⁄4cup quick oats
- 2tablespoons turbinado sugar
- 1⁄4teaspoon cinnamon
-
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