Preheat oven to 350 degrees Fahrenheit. Grease a pie dish.
In a large bowl, mix together almond meal, oatmeal, coconut flour, baking powder and salt. Make a well in the center and add oil, egg, stevia extract and vanilla. Mix briefly before adding nuts and continuing to mix until a thick batter is formed.
In another bowl, mix together blueberries, lemon juice, cinnamon, and nutmeg.
Pour one fourth of the batter on the bottom of the pie dish. Top with fruit, then cover with another fourth of the batter. (The rest can be used to make a second crumble, or add more to the first one as desired.)
Bake for 30 to 40 minutes until slightly browned.
Directions
Notes:
Store covered in the fridge for up to four days. The unbaked crumble can be wrapped tightly (plastic and foil) and frozen for up to three months. Bake it directly from the freezer for 50 to 60 minutes, until it’s bubbling and golden on top.
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