Blueberry Crumble Jars
Serve this portable low-carb delight with some fresh whipped cream or sugar-free vanilla ice cream.
Equipment
Ingrediënten
For Blueberry Filling
- 3 cups fresh blueberries
- 1 ½ tablespoons almond flour
- ¾ tablespoon pulp-free orange juice
- 2 teaspoons orange zest
- ¼ cup erythritol sweetener
- ¾ tablespoon butter melted
- ⅛ teaspoon salt
- 6 110 gram oven-safe glass jelly jars
For Crumble Topping
- 1 ½ tablespoons almond flour
- 1 ½ tablespoons erythritol sweetener
- 3 tablespoons pecan pieces
- 1 ½ tablespoons slivered almonds
- 1 ½ tablespoons unsweetened coconut flakes
- 1 ½ tablespoons unsalted sunflower seeds
- 2 ¼ tablespoons butter melted
Instructies
To make Blueberry Filling:
- Preheat air fryer at 180°C for 3 minutes.
- Combine all ingredients in a large bowl.
- Distribute evenly into jam jars.
- Place three jars in air fryer basket.
- Cook for 7 minutes.
- Repeat cooking with remaining jars.
- When jars are removed from air fryer, use the back of a spoon to gently press down on the blueberry filling.
- Set aside.
To make Crumble Topping:
- Combine all ingredients in a medium bowl.
- Distribute mixture over cooked filling in jars.
- Place three jars back in air fryer and cook for an additional 5 minutes.
- Repeat cooking with remaining jars.
- Let jars cool for 10 minutes before eating or covering.
- Refrigerate until ready to serve, up to four days.
