Pre-heat oven to 400*
In a ramekin, add 2 tsp of butter, 1/4 cup of frozen blueberries, 1 tsp of cinnamon, 1/2 tsp of nutmeg, and place in the oven for 10 minutes.
Meanwhile, on the stovetop, add 1 tbsp of butter to a skillet on medium heat. When hot, add diced apple and/or diced pear. Sauté in the butter, then add 2 tsp of cinnamon and a dash of nutmeg. Stir, cover, and cook on simmer.
As the apples cook down, begin the gluten-free crust crumble. Add 1/2 cup golden flaxseed, 1/3 cup of shredded coconut with melted butter, 1 Tsp of vanilla extract, and 1 Tbsp of honey in a bowl. Mix well, then evenly spread on a parchment-lined backing sheet. Place in the oven on the bottom rack. Cook at the same 400* for 5 minutes.
Carefully remove the berry-filled ramekins from the oven and stir in the arrowroot flour. Add the cooked apples on top of the blueberries. Place back in the oven for 5 minutes.
Allow the crumble crust to cool, then place it on the fruit cobbler.
Optional: Top with toasted coconut and honey drizzle! Enjoy!
