John Myers
Ingredients for 1 servings:
- 160 g blueberries
- some lemon zest from an organic lemon
- 1 tbsp lemon juice, 0.5 – 1 tbsp
- 20 g wholemeal spelt flour
- 20 g oat flakes, wholegrain, if necessary: gluten-free
- 15 g coconut blossom sugar
- 0.33 tsp Bourbon vanilla powder
- 20 g butter
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
suitable for the meta type Delta
Wash and drain the blueberries. Wash the lemon, pat dry, and finely grate some of the zest. Halve the lemon and squeeze out 0.5–1 tablespoon of juice. Mix the blueberries with the lemon zest and juice and spread them in a small, ovenproof ceramic dish. Mix the flour with the oats, coconut blossom sugar, and vanilla powder. Melt the butter in a small saucepan over low heat, pour it over the flour and flake mixture, and crumble. Sprinkle the crumbles over the berries. Bake the blueberry crumble in a preheated oven at 200°C (top/bottom heat), 180°C (fan oven), or gas mark 3 for about 20 minutes. Let the crumble cool briefly and serve warm.
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