Blueberry Oat Crumble – Ranch Malibu
Reaching peak season in the Spring, whether they’re black, blue, red or purple, BERRIES are packed with antioxidants, Vitamin C and fiber and low in sugar! If you can’t wait until Spring to try this recipe, you can opt for organic wild blueberries.
The Ranch at Live Oak Malibu assists guests in re-calibrating their mind, body and spirit through an intensive week long endurance, wellness and nutrition program. Located three miles above the Pacific Ocean in the Santa Monica Mountains, the 15-cottage retreat is beautifully situated on a large working ranch. The open-air kitchen at The Ranch makes meal time a communal experience. Guests are encouraged to join the Chef during his weekly cooking class to learn the basic techniques and skills required to create a healthy plate. These lessons are reinforced when guests return home with regular communication from The Ranch, including seasonal recipes and tips for maintaining results, like this sweet treat.
Ingredients
For the Filling:
- 4 cups blueberries
- 2 Tbsp coconut sugar
- 1 Tbsp maple syrup
- 1 Tbsp lemon juice
- 2 Tbsp cornstarch
- Pinch salt
For the Topping:
- 1/2 cup almond meal
- 1/2 cup gluten-free flour
- 1/2 cup rolled or steel cut oats
- 1/3 cup coconut oil - softened
- 2 Tbsp coconut sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- Coconut oil - for the pie dish
Instructions
- Preheat oven to 375°F
To Make the Filling:
- Lightly coat a 9- inch pie dish with coconut oil.
- Combine all of the filling ingredients, except for the cornstarch, in a large bowl and mix thoroughly. Then, add the cornstarch so that it coats the blueberries and set them aside.
To Make the Topping:
- Combine all of the topping ingredients in a mixing bowl and mix well.
- Transfer the blueberry filling to the oiled pie dish and sprinkle on the topping. Place the pie dish onto a sheet pan (in case there is any spillage during baking) and bake for 40 minutes.
- Let cool and enjoy!