Berry Crumble

Berry Crumble

I first made this berry crumble last week to go with a brunch I was serving to a family friend. I was sort of basing the crumble off of my work-in-progress tart crust recipe––and I thought it tasted great, in my mixing bowl. Unfortunately, my ratio of almond flour to coconut oil was off and the topping was way too mushy––it wasn't bad but it almost just melted into the fruit filling when you put it on a plate! I fixed it all yesterday and I fell even more in love with this crumble! I really love this dessert because not only is it one of those, I can have this for breakfast, right? kind of desserts, but also because it's not super bread-y. I have a problem with very caloric and very bread-like foods. They make me tired and I don't feel so great after eating them––they make me feel like I'm cheating on Paleo. I tried to keep the crumble to fruit filling ratio leaning more towards the latter so this dessert can give you the satisfaction of a fruit pie or tart, without being too heavy! You could really make this with any fruit your heart desires, I just love berries! I'm also thinking of trying this with peaches and maybe some pears with blueberries!

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Berry Crumble

Prep Time: 10 min Cook Time: 25 min Total Time: 35 min Serves: 6-8

Ingredients

  • 2 cups blueberries

  • 2 cups strawberries, halved and sliced (about 10 large strawberries)

  • 1 cup blackberries, halved

  • 2 tbsp honey

  • 1 tbsp lemon juice

  • 1½ cups almond flour

  • 2 tbsp coconut oil, softened

  • 1 tbsp cold water

  • ½ tsp cinnamon

  • ¼ tsp vanilla extract

  • ⅛ tsp sea salt

Preparation

  1. Preheat oven to 375 degrees F.

  2. In a medium sized mixing bow, toss blueberries, strawberries, and blackberries with lemon juice and honey. Pour mixture into an 8" or 9" pie dish and set aside.

  3. In a clean mixing bowl, combine almond flour, cold water, and coconut oil. When well combined, add in cinnamon, vanilla extract, and salt. Pour the crumbly mixture on top of the fruit in your pie dish and bake for 25 minutes.

  4. Remove crumble from the oven and let cool for at least 20 minutes. The longer you let it cool, the more the fruit filling will be able to set and thicken (putting the pie dish in the fridge will speed this up). Serve topped with a dollop of coconut whipped cream and enjoy!

    * You could also make this in individual baking dishes. Evenly divide both the fruit and topping mixtures into each ramekin, place on a baking sheet, and bake at 375 degrees F for 10-12 minutes or until the topping is

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