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