Berry Crumble
This berry crumble is grain-free, refined-sugar free, paleo, and yet is so flavorsome and the ultimate crowd pleaser! Add a dollop of coconut cream or yogurt to make it that much better!
Yields 6 servings | Total Time 60 minutes
Ingredients (Filling)
5 cups frozen mixed berries
2 tbsp coconut sugar
1 tbsp arrowroot powder
1 tbsp lemon juice
Pinch sea salt
Ingredients (Topping)
1 cup almond flour
1/3 cup almonds - finely chopped
1/3 cup shredded coconut
3 tbsp hemp seeds
3 tbsp coconut sugar
1 tsp cinnamon
1/4 tsp sea salt
1/3 cup unrefined virgin coconut oil - solid
Ingredients (Garnish)
Coconut cream, non-dairy yogurt, non-dairy ice cream
Mint leaves
Preparation
Place your oven on 350F and set aside an 8” cast iron or 8x8’’ baking dish.
In a large bowl, add all of the filling ingredients and mix to combine. Transfer to the baking dish.
In a separate bowl, add all of the topping ingredients, except for the coconut oil. Mix to combine. Add in the coconut oil and mix until it forms a wet mixture.
Evenly spread the topping mixture over the filling leaving 1/2’’ open around the outside.
Place into the oven and bake for 30-40 minutes or until the filling is bubbling and the topping is slightly golden brown. If the topping is golden yet, turn the oven on broil and cook for another few minutes but check often as it can turn brown quick.
Let cool for 15 minutes before serving. Serve with a dollop of coconut cream, yogurt, or ice cream and enjoy!
Store extras in the fridge for up to 4 days.
