Yaidy Santiago 
Lemon Blueberry Crumble
A bright and satisfying dessert perfect for spring-summer!
Ingredients
- 1/4 cup blueberry compote recipe below
- 1/8 tsp lemon zest
Dough
- ¼ cup melted unsalted butter
- 1/2 tsp stevia sweetener
- Pinch salt
- ½ tsp cinnamon powder
- 1 cup almond flour
- 1/4 tsp vanilla extract
Blueberry Compote Recipe
- 2 cups frozen blueberry
- 2 tbsp lemon juice
- 1/4 tsp stevia
Instructions
- Preheat the oven to 350F/175C.
- In a sauce over low heat, add frozen blueberries, lemon juice, and stevia. Mix it up and let melt together for a few minutes. Then raise the heat to medium and let it reduce, stirring occasionally for 7-10 minutes. Turn off heat and set it aside.
- In a mixing bowl, combine almond flour, stevia, salt, cinnamon, melted unsalted butter, and vanilla extract. Mix until it becomes dough consistency.
- Grease a small baking dish (I used a 4-inch circular dish but can use any shape). Place half of the dough and flatten it evenly. Then, scoop 1/4 cup of the blueberry compote and sprinkle with some lemon zest.
- Crumble the rest of the dough on top and bake for 20 minutes. Let it cool for at least 15 minutes before digging in. I served mine with some homemade sugar free lemon cheesecake ice cream and more lemon zest. Enjoy!
Notes
💕Nutritional Values/ Serving:
Calories 300
Total Fat 30.3g
Total Carbohydrate 7.3g
Dietary Fiber 2.4g
Protein 3.5g
Sodium 89mg
Net Carbs 4.9g
Total Fat 30.3g
Total Carbohydrate 7.3g
Dietary Fiber 2.4g
Protein 3.5g
Sodium 89mg
Net Carbs 4.9g
