I am sure all of you went out and bought Cassava flour to make my last cookie recipe (😊) – and now you are thinking: “What else can I make now that I have this big bag leftover?”
Well, fear not….I bring to you a delicious, easy to make, paleo, and autoimmune protocol-friendly BLUEBERRY CRUMBLE!
For the filling:
24 oz frozen blueberries
¼ cup lemon juice
½ lemon, zested (about 1 tbsp)
1 tbsp coconut sugar
For the topping:
1 cup cassava flour
¼ cup coconut sugar
1 tsp ground cinnamon
½ tsp ground ginger
Pinch sea salt
½ cup palm shortening (room temperature)
1 tsp vanilla ¼ cup ice water
1. Preheat your oven to 375 degrees F.
2. In a 9x9 square baking dish, combine the frozen blueberries, lemon juice, zest, and coconut sugar and stir to combine. Set aside while you make the topping.
3. Add the cassava flour, coconut sugar, cinnamon, ginger, and salt to the bowl of a food processor and pulse to combine.
4. Add the shortening to the bowl of your food processor* in large clumps. Sprinkle in the vanilla. Lock the lid and pulse off and on, gently, until shortening is dispersed into large granules. Do not over-mix. While pulsing gently, add the ice water to the bowl of your food processor and continue to process until the granules are pea-sized or smaller. Again, do not over-mix, or you will end up with a dough. Your mixture should be dry and crumbly.
5. Top the blueberry mixture with the crumble mixture, using a spatula to spread out evenly. Bake for 45 minutes, or until topping is browned. Allow to cool at least 15 minutes before serving
6. I served mine with some coconut milk vanilla ice cream on the side to make it extra deluxe. :)
*note: if you do not have a food processor, I found that I could also do all of this by just using my hands.
Recipe Credit: Mickey Trescott, Autoimmune Paleo