3 cups blueberries

zest of 1 lemon

1/4 cup maple syrup

2 TBSP tapioca flour

dash of salt

1.5 cups almond flour

3/4 tsp cinnamon

1/4 cup + 2 TBSP coconut oil (not melted)

honey to drizzle over top


Preheat oven to 325 degrees. In an iron skillet, combine blueberries, lemon zest, syrup, tapioca flour and salt.

In a separate bowl, combine almond flour and cinnamon. Add coconut oil and cut in with a fork until mixture is crumbly.

Sprinkle over blueberry mixture and drizzle generously with honey.

Bake for 25-30 minutes, until golden brown and blueberries are bubbling.