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Nut Blueberry Crumble


Preheat the oven to 350 degrees F.

Toss the blueberries with the locust bean gum, vanilla powder, lemon juice, and maple syrup in a bowl. Transfer mixture to a baking pan.

Mix all the crumble topping ingredients together in a separate mixing bowl. Spread the crumbles evenly over the blueberries and bake in the oven for 30 minutes until the blueberries are bubbly and the topping is golden-brown.

Let stand for 10 minutes before serving with ice cream or whipped (soy) cream.


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