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.