Mini Berry Crumble Jars

Print It Pin It



For the crumble:


  1. In a large saucepan over medium heat add the blueberries and maple syrup and cook for about 10 minutes.
  2. Add in the arrowroot flour and mix well, cooking for another 5 minutes until it thickens over low heat.
  3. While the berries are cooking make the crisp topping by combining the oats, almond flour, coconut oil, maple syrup, cinnamon and salt in a bowl and mixing well to combine.
  4. Pour the crisp topping mixture onto a small parchment-lined baking tray and bake in the oven for 15 minutes.
  5. Assemble the jars by layering the crisp on the bottom (about 1 tbsp), followed by the cooked blueberries and topped with and additional tbsp of crisp.


Keep stored in the refrigerator for up to 5 days.

Did you make this recipe?

Tag @leahsplate on Instagram

Recipe Card powered byTasty Recipes