Vegan Blueberry crumble

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We enjoyed an early dinner at my father’s (my Tata) the other day. He lives next to the city forest in Uppsala. This a a wonderful place to enjoy walks, exercise or some foraging.
After dinner we went out for a walk. The forest is filled with blueberries and we picked just enough for a blueberry crumble before the mosquitoes started having a feast on us!

I wanted to create a healthier option to the traditional crumble and I have to say that the result is delicious. I hope you will enjoy!
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Serves 6
Vegan Blueberry crumble
Filling:
500 g blueberries
1 tbsp lemon juice
1 tbsp maple syrup
1 tbsp potato flour (corn flour works as well)
Crumbs:
150 g rolled oats, use gluten free if needed
100 g ground whole almond
80 g coconut nectar sugar
6 tbsp cold pressed virgin coconut oil
pinch of sea salt
Pre heat the oven to 175 °C
Clean the berries and mix in the lemon juice, maple syrup and potato flour. Place the berries in the a pie dish. I used a dish measuring 27 cm in diameter. Set aside.
Ground  the whole almonds in a high powered blender/food processor. Blitz until the nuts have turned into fine crumbs.
Place the oats,  ground almonds, coconut nectar sugar, coconut oil and salt in a bowl and mix together using a couple of forks (or hands).
Evenly distribute the crumbs over the the filling and bake in the middle of the oven for 35-40 minutes until golden.
Serve with Greek/Turkish yoghurt or a vegan substitute.
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