Blueberry Lemonade Crumble with Lemon Mint Creme Fraiche Recipe

Instructions

Preheat the oven to 350 degrees. In a large mixing bowl, add the blueberries (fresh or frozen), brown sugar, lemon juice, Himalayan salt, and lemon zest. Mix gently to combine until the sugar starts to dissolve. Then add the cornstarch, and stir until the cornstarch coats the blueberries. The cornstarch will help soak up the juices as the blueberries cook. Pour the mixture into a ceramic 13x9 baking dish, or whichever baking pan or dish will hold the mixture well. Make the crumble for the top: in another large mixing bowl, combine the oat flour, brown sugar, cinnamon, salt and combine. Add in the butter (it shouldn’t be too soft) and vanilla, and using the tips of your finger, massage the butter into the dry ingredients. Then mix in the oats until the mixture resembles an oatmeal raisin cookie dough. Crumble the topping evenly on the blueberries and bake for about 30- 40 minutes or until the crumble is golden in color and the blueberries are bubbly. In the meantime, make the Lemon Mint Creme Fraiche: combine the creme fraiche, lemon oil, mint extract, and sugar in a small bowl and mix. Adjust flavoring to your preference. Serve with warm Blueberry Lemonade Crumble and garnish with blueberries, fresh mint, and lemon rind.