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
Provided by adeadhead
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 213.4, Fat 17.8, SaturatedFat 12.1, Sodium 112.4, Carbohydrate 14.4, Fiber 2.1, Sugar 8.3, Protein 1.9
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- Preheat the oven to 350 degrees. Spray an 8 x 8 baking (or similar size) with non-stick spray and set aside.
- In a bowl, stir together the berries, sugar, flour, lemon zest, and juice. Pour berries into the baking dish.
- In a separate bowl, combine the granola, softened butter and cinnamon. Work mixture together with your hands until all pieces are coated with butter. Spread granola mixture over the berries.
- Bake crumble for 20 minutes or until berries are bubbly and the granola is lightly browned. Allow the crumble to cool slightly before serving.
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