Ingredients

2 cups Blueberries, wild, frozen

3Tbsp Arrowroot Flour

2Tbsp Fresh Lemon Juice

1cup Almond Flour

1/2cup Slivered Almonds

1/4cup Ghee, melted

2Tbsp Maple Syrup

1tsp Cinnamon

1/8tsp Nutmeg

1/8tsp Ground Ginger

1/8tsp Kosher Salt

Instructions

1) Preheat the oven to 375f

2) Toss the blueberries with the arrowroot and lemon juice and place into an 8x8 baking dish (enamel coated ceramic are the best)

3) Mix the remaining ingredients in the same bowl until thoroughly combined. Sprinkle the crumble topping over the blueberries

4) Bake for 35-40 minutes, until bubbly and the crumble has turned golden brown. Let cool slightly before serving.