Sunday morning we were socked in with fog. A good morning fire and the pop up were all we needed. Well, that and some strong, hot coffee.
|Washed, air dried and ready for the freezer.|
|Blueberry crumble served with lemon ice cream, delicious.|
Crust and Crumble
1 1/2 cups almond flour
1/4 cup Swerve confectioner's sweetener
4 Tbsp. butter, melted
1/4 tsp. salt
can also be used for jam, or pies, or thumb drop cookies...
2 cups blueberries
1/2 cup water
1 tsp. lemon zest
2 Tbsp. lemon juice, about 1/2 large lemon
1/2 cup Swerve confectioner's sweetener
1/4 tsp. salt
1/2 tsp. xanthan gum
ice cream, I topped our with lemon curd ice cream-made with Swerve only.
Preheat oven to 350°F.
Start with the blueberry filling. Mix blueberries, water, lemon zest, lemon juice, swerve, and salt in a heavy pot over medium heat. Heat until boiling and reduce to simmer. Simmer for 5 minutes and sauce begins to thicken. Remove from heat and whisk in xanthan gum until completely dissolved. Set aside.
Make the crumble. Mix almond flour, swerve, butter and salt together. Mix until crumbly. Pour 2/3 of the mixture into a 8X8 buttered pan. Press crust into an even layer on the bottom of the pan. Top with blueberry mixture then crumble the remaining 1/3 of the almond crust mixture over the top. Bake for 15-20 minutes or until crumble is nicely browned on top. Remove from oven and cool for at least 30 minutes before serving. Makes 8 servings
2 years ago: Introducing Grayson Zachary and Beginning the Grandma adventure
3 years ago: Tazlina Wedding
5 years ago: Lemon Bars and The Grocery Store Meltdown
August 8, 2018 Sunrise 5:14 Sunset 10:35 Temp. H 59/ L 44°F