Blueberry Crisp (Paleo)

I decided to mix things up this weekend by bringing a paleo dessert to a friend's house instead of my usual baked goods.  It was the perfect treat after a nice barbecue dinner.  To make it completely paleo, I suggest a nice scoop of almond ice cream or coconut milk ice cream on top.  We went 50% paleo and enjoyed it with some sugar free vanilla ice cream.

Blueberry Crisp (Paleo)
Adapted from Paleo Desserts: 125 Delicious
6-8 servings

Ingredients:
11 oz container of fresh or frozen blueberries
zest of 1 lemon
1 cup of almond meal
1/2 cup of finely chopped nuts (walnuts or pecans)
1/2 cup of unsweetened shredded coconut
1 tsp of cinnamon
1/8 tsp of salt
1/2 tsp of vanilla
2 tablespoons of honey
1 tablespoon of coconut oil, melted

Directions:
Step 1: Grease a 8x8 baking dish with coconut oil.  Toss blueberries with the lemon zest.

Step 2: In a medium bowl, stir together the  dry ingredients - almond meal, nuts, shredded coconut, cinnamon and salt.

Step 3: Stir in the vanilla extract, honey, and melted coconut oil.  Add more or less coconut oil based on how dry or wet the mixture looks.

Step 4: Sprinkle the wet mixture on top of the blueberries.  Bake for 25-30 minutes at 350F or until bubbly and golden brown on top.

Serve warm or cold.  Store in an airtight container in the fridge for up to 3 days.