Gluten and Dairy FREE!
A quick n’ easy ‘light’ dessert that everyone will love.
Prep Time: 10 min
Bake Time: 40-45 min
Preheat oven at 350
in a large bowl mix together; blueberries, 2 tablespoons of maple syrup, lemon juice, and tapioca starch. Stir together than transfer to tart or baking pan.
Now, using the same bowl smash banana/s until smooth. Add in oats, spices, and remaining maple syrup + coconut oil. Stir together then transfer the topping onto the blueberries evenly across the top.
Bake the crumble for about 40-45 minutes. until blueberries are bubbling and the oats are golden brown.
Serve over some vanilla ice cream OR if you are wanting to keep it healthier.. i like to use almond milk yogurt, and coconut whip cream!
4 cups of organic blueberries
1/4 cup raw organic maple syrup (divided)
1 teaspoon of lemon juice (or 3 drops lemon essential oil)
1 tablespoon of tapioca starch (optional)
1-2 med organic bananas
1/2 cinnamon (or 3 drops of onGuard essential oil)
1/2 teaspoon vanilla extract
1/4 cup of coconut oil
*If you did wanna add in some extra sweetness you can always use some coconut sugar or brown coconut sugar in the mix. (i sprinkled some ontop before i put in the oven)
