cup almond flour
cup old fashioned gluten-free oats
cup chopped almonds
tablespoons coconut oil, melted
tablespoons maple syrup
tablespoons Nature’s Fynd Dairy-Free Original Cream Cheese, softened
cups blueberries (2 pints)
ounces Nature’s Fynd Dairy-Free Original Cream Cheese, softened
cup non-dairy milk such as almond or oat
teaspoon vanilla extract
cup confectioners sugar
Preheat oven to 350 degrees.
Blueberry Filling: In a 2-quart baking dish add blueberries, cinnamon, and cornstarch. Toss and set aside.
Crumble: In a medium bowl, add almond flour, coconut, almonds, coconut oil, maple syrup, and Nature’s Fynd Dairy-Free Original Cream Cheese. Mix until combined. Evenly dot the crumble over the blueberries. Bake until bubbly and golden brown, 25-30 minutes.
Vanilla Cream Topping: Meanwhile, in a small bowl, mix Nature’s Fynd Dairy-Free Original Cream Cheese with non-dairy milk to thin. Whisk in vanilla extract and confectioner’s sugar to form a thick cream. Set aside.
Remove blueberry crumble, let cool for several minutes, then spoon into a bowl and add a dollop of cream topping. Serve.
Per serving: ½ cup (128g): Calories: 230 kcal, Fat: 14 g, Sat Fat: 7 g, Sodium: 75 mg, Carbohydrates: 25 g, Protein: 4 g
Allergen information: Contains fungi, almonds.