Name: Blueberry Balsamic Fruit Crumble
Ingredients: 2 pints fresh blueberries; 2 T Pinehurst Olive Oil Co. Blueberry Balsamic Vinegar; 2 tablespoons sugar, or coconut sugar; 2 T flour (or gluten free 1:1 option); ½ lemon, freshly squeezed; Pinch sea salt; ¾ cup flour (or gluten free 1:1 option); ¾ cup old fashioned oats; ¼ cup sugar, can use coconut sugar as well; ¼ cup brown sugar; ¼ cup + 2 T Pinehurst Olive Oil Co. Butter Olive Oil; 1/8 tsp sea salt

Ingredients

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For the filling:

2 pints fresh blueberries
2 T Pinehurst Olive Oil Co. Blueberry Balsamic Vinegar
2 tablespoons sugar, or coconut sugar
2 T flour (or gluten free 1:1 option)
½ lemon, freshly squeezed
Pinch sea salt

For the Topping:

¾ cup flour (or gluten free 1:1 option)
¾ cup old fashioned oats
¼ cup sugar, can use coconut sugar as well
¼ cup brown sugar
¼ cup + 2 T Pinehurst Olive Oil Co. Butter Olive Oil
1/8 tsp sea salt

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Instructions

Preheat oven to 375 degrees.
Add blueberries, Blueberry Balsamic Vinegar, maple syrup, lemon juice, almond flour and pinch of salt to a 2-quart baking dish. Stir and combine well!
In a medium bowl, combine almond flour, rolled oats, sugar and salt. Add Butter Olive Oil and stir until the topping starts to crumble slightly and is well combined.
Add topping over the blueberry filling, this is easiest to use your hands and sprinkle over the top. We also pressed the crumbles together some to make larger crumbles.
Bake for 25-30 minutes, until the topping has turned a light golden brown.
Remove from the oven and let cool on the counter for 10 minutes. Serve and enjoy!