Blueberry Crumble, sugar free, oat free, gluten free

Ingredients for Crumble:

• 1 cup lightly roasted pecans (350 oven for 7 minutes)

• 1 cup blanched almond flour

• 1/4 tsp sea salt

• 1 T sucanat or coconut sugar

• 1 T alllulose

• 1/4 cup ghee or coconut oil

• 1/4 cup almond butter

• 1 tsp vanilla extract

• 2-3 tsp cinnamon

Ingredients for Blueberry Filling:

• 3 cups frozen or fresh blueberries

• 1/4 cup water (1/2 cup if using fresh berries)

• 1 T allulose

Here’s How:

1. Preheat oven to 350 and bake pecans. Let cool and coarsely chop.

2. Place berries and water and sweetener in a small saucepan, bring to boil and simmer for about 10 minutes. Drain if there is excess juice into a cup and enjoy sipping.

3. Place flour, salt, sweetener, cinnamon, fat and vanilla in food processor and pulse until well blended.

4. Add coarsely chopped pecans and pulse just to mix in.

5. In a small pyrex baking dish, place berries on the bottom, and crumble on top and bake for 15-18 minutes or until golden brown.

6. Serve with nondairy low carb vanilla ice cream or on its own.