Blueberry Basil Schlumpf (Edit recipe)

A recipe that is just so easy, you'll find yourself making it over and over again! Bubbly blueberries with a kiss of basil baked up with a yummy crisp topping. As simple as tossing a few ingredients together and baking! Maybe boysenberries are more your thing, sure...give it a go!

15 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	515
Fat:	28 g
Carbohydrates:	68 g
Protein:	2 g
Cholesterol:	70 g
Sodium:	93 mg
Fiber:	7 g
Sugars:	29 g
Calculated for total recipe.

by Back Porch Paleo

Serves: 4-6

Ingredients

Filling

1 quart Blueberries
2 Tbsp Cassava Flour
2 Tbsp Maple Sugar
.125 tsp Sea Salt
2 Tbsp fresh Basil, up to 3 tbsp, cut into a chiffonade
1 whole Lemon Juice, juice of half or whole, personal preference

Topping

.75 cup Cassava Flour
.5 cup Coconut Sugar
.5 cup Ghee, cold & roughly cut, can sub butter

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°.
Add blueberries to a shallow mixing bowl then add flour, sugar, salt & basil, tossing to coat.
Squeeze/add lemon juice & toss again to coat.
Pour into an 8x8 baking pan (or equivalent).
Mix topping together in a small bowl and sprinkle evenly on top of the fruit.
Bake for 30 mins, or until the top is golden, serve warm with ice cream!