CRUST 2 cups almond flour 2 tbsp tapioca flour 1/4 cup grass-fed butter OR coconut oil*, melted 1/4 cup pure maple syrup or raw honey 1 tsp vanilla 1 tsp sea salt FILLING 3 cups Wyman's Frozen Wild Blueberries 2 teaspoons lemon juice 2 tablespoons maple sugar 1 tbsp arrowroot 1 tsp vanilla CRUMB TOPPING 1 cup almond flour 1 tbsp coconut oil or grass-fed butter 1 tsp vanilla

Instructions

Preheat oven to 350°F
Line an 8x8 baking dish with parchment paper
Combine crust ingredients and press into the bottom of the pan
Bake for 10 minutes
While baking, toss together filling ingredients in a bowl, set aside
In another bowl, mix together crumb toppings
Once crust has baked, pour filling on top and drop crumb topping across the top
Bake for 30 minutes or until blueberries are bubbling and oozing
Let cool completely before cutting and serving
Store in refrigerator