BLUEBERRY AND BLOOD ORANGE CRUMBLE WITH HAZLENUT GRANOLA

Blueberry and Blood Orange Crumble With Hazlenut Granola image

Provided by adeadhead

Categories Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup fresh blueberries
1/2 cup orange slice (blood, cara cara, navel, etc.)
1 tablespoon fresh lemon juice
1 tablespoon honey
1/4 cup plus 2 tablespoons almond flour
1 pinch salt
1/4 cup melted coconut oil
3 tablespoons toasted and chopped hazelnuts
1/8 teaspoon fine-grain sea salt
1/4 cup quick oats
2 tablespoons turbinado sugar
1/4 teaspoon cinnamon
ice cream, whipped cream, yogurt for topping (optional)

Steps:

Preheat the oven to 350°F. Prepare 4 8-ounce oven-safe glass jars.
In a medium bowl, combine blueberries, orange slices (with the white pith removed), fresh lemon juice, honey, 2 tablespoons almond flour and a pinch of salt.
Toss the fruit well to coat, set aside.
In a small bowl, combine 1/4 cup almond flour with coconut oil, hazelnuts, sea salt, quick oats, sugar and cinnamon.
Spoon the fruit mixture evenly into the glass jars, then top with the hazelnut crumble mixture.
Bake until the juices are bubbling and the crumble is fragrant, about 25-30 minutes.
Check frequently to be sure the crumble isn't burning, and cover with aluminum foil if it's browning too quickly.
Remove from the oven and cool slightly.
Top with ice cream, whipped cream or yogurt.
Store crumbles covered in the refrigerator for up to 3 days.