Lemon Blueberry Crumble with Marzipan Streusel
 
Prep time
Cook time
Total time
 
Author:
Serves: 9
Ingredients
Filling
  • 32 oz. fresh blueberries
  • ¾ cup coconut sugar
  • zest of 1 lemon
  • ¼ cup lemon juice
  • ⅓ cup tapioca starch
Topping
  • 1 cup almond flour
  • 2 tablespoons coconut sugar
  • ½ teaspoon salt
  • 1 teaspoon almond extract
  • ¼ cup ghee, cold (or grass fed butter like Kerrygold brand)
Instructions
  1. Grease a 9x9 glass baking dish with ghee. Set aside.
  2. In a medium saucepan combine the blueberries, coconut sugar, and lemon zest over medium heat. Stir to combine.
  3. When the blueberry mixture comes to a boil, stir frequently and lightly boil for 12-15 minutes until the mixture thickens and reduces (by about half).
  4. Remove from heat and allow mixture to cool completely. (To cool faster, I usually transfer the mixture to a bowl and cool it in an ice bath that is mostly ice with a little water.)
  5. In a medium bowl, add all topping ingredients except for the ghee. Stir to combine. Using a fork, cut or mash in the ghee until evenly combined. Place topping in fridge to chill for at least 30 minutes.
  6. In a small bowl add the tapioca starch. Whisk in the lemon juice to make a "slurry".
  7. Once the blueberry mixture has cooled, slowly stir the slurry into the blueberry mix until combined.
  8. Preheat your oven to 400 F.
  9. Pour the blueberry mixture into the prepared baking dish. Take the chilled topping and crumble it evenly over the top.
  10. Bake for 35-40 minutes until the topping is golden brown. Allow it to cool slightly before serving.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/lemon-blueberry-crumble-marzipan-streusel/