Ingredients:

For the Filling:

24 oz. frozen blueberries

1/4 cup lemon juice

1/2 lemon, zested (about 1 tbsp.)

1 tbsp. coconut sugar (or 1 tbsp. monk fruit sweetener or 5 drops liquid stevia)

For the Topping:

1 cup cassava flour

1/4 cup coconut sugar (or 1/4 cup monk fruit sweetener or 10 drops liquid stevia)

1 tsp. ground cinnamon 

1/2 tsp. ground ginger

Pinch sea salt

1 tsp. vanilla

1/4 cup ice water

1/2 cup organic palm shortening (or grass-fed butter/ghee)

Instructions:

Step 1: Preheat oven to 375°F. 

Step 2: In a medium sized pie pan or 9x9 square baking dish, combine frozen blueberries, lemon juice, zest, and coconut sugar. Sir to combine and set aside.

Step 3: Make the topping; add the cassava flour, coconut sugar, cinnamon, ginger, and salt to food processor and pulse to combine. 

Step 4: Add shortening in large chunks. Sprinkle vanilla over. Pulse again until shortening becomes large granules. Do not over-mix. While pulsing gently, add water little by little and pulse again until the granules are pea sized or smaller. Do not over-mix or you will end up with a dough. Mixture should be dry and crumbly.

Step 5: Top blueberry mixture with the crumble mixture and spread evenly using a spatula. Bake for 45 minutes, or until topping is browned. Allow to cool for 15 minutes before serving.