Sour Cream Blueberry Crumble

Crust and topping

3/4 cup almond flour + ¾ cup lupin flour (can use all almond flour if needed/preferred*)
or, you can use 1 ½ cups of boxed cake mix
2/3 cup brown sugar substitute + ¼ cup allulose
(omit the sugar of you use a cake mix)
¼ tsp salt (optional)
¾ cup butter, frozen and cubed
1 tsp almond extract, can use vanilla if that is your preference

*Almond flour has oils in it. If using all almond flour, suggest covering the crumble for half of the bake time. If needed, you can add some foil over the top of the crumble is getting too browned.

Filling

1 large egg + 1 egg yolk
2/3 cup brown sugar substitute + ¼ cup allulose
½ cup sour cream or plain Greek yogurt**
1/3 cup almond flour
¼ tsp salt (optional)
1 tsp almond extract, can use vanilla if that is your preference
3 cups blueberries – frozen or fresh

**You cannot substitute regular yogurt, there is too much liquid, and your filling will come out too loose.

For the crust:

Add all ingredients to the bowl of a food processor. Pulse until the mixture looks like sand. Add all -1/2 cup of the crust to the bottom of a greased 8x8 pan, then set both aside. You will add the 1/2 cup crust over the top of the blue berry mixture.

For the filling:

Add all the ingredients together except the blueberries and mix to combine. Once combined, slowly fold in the blueberries and add immediately to the crust. Sprinkle the 1/2 cup of crust that you set aside for the crumble topping. Add dish to a pre-heated 350 oven and 45 minutes – please do not forget about the note above on almond flour. Add more time in 3 minute increments until the curst is dark golden brown.