Even though it is summer, sometimes we need a little baked goodness to brighten our day. This Blueberry Pecan Crumble is vegan, gluten free, diary free, and has no added sugar. With a full cup of fruit, it definitely can count as a healthy dessert or, you can feel good about enjoying this dish for breakfast or snack. In addition to blueberries, we also made a pan with fresh apricots, but you can substitute any fruit that you have to make this yummy dish.
Blueberry Pecan Crumble
- 1 cup of fresh blueberries or apricots as pictured
- 2 tbsp oatmeal
- 2 tbsp almond flour
- 2 tbsp maple syrup
- 1 tbsp chopped pecans
- 1 tbsp coconut oil
- pinch of sea salt
Mix all ingredients in a bowl, and pour into greased mini pie pan (12 oz).
Bake for 25 minutes at 375.
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