Blueberry Crumble

Serves: 6
Total Calories: 237


1 cup whole wheat pastry flour
1 cup walnuts
1/4 cup coconut oil
2 tablespoons Sucanat
1 teaspoon vanilla extract
1 teaspoon liquid stevia
4 cups fresh blueberries for frozen and thawed


1. Preheat the oven to 350°F.
2. Place all the ingredients except the blueberries in a food processor. Blend until the nuts are finely ground and the mixture is well combined.
3. Arrange the blueberries on the bottom of an 8-inch-square baking dish. Top with the flour-walnut mixture. Place in the oven.
4 Bake for 30 minutes or until the blueberries are bubbly and the top is lightly browned.
5. Serve immediately. Also delicious warm or chilled.

Nutritional Facts:

Serves: 6
Total Calories: 237
Calories from Fat: 123

This Blueberry Crumble recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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