Berry-Almond Crumble (Paleo, Vegan)

Crust ingredients

• 3/4 cup coconut flour
• 1/4 cup melted coconut oil
• 2 tablespoons pure maple syrup

Filling ingredients

• 5 cups assorted berries (raspberries, blackberries, blueberries, sliced strawberries)
• 2 tablespoons pure maple syrup
• 1 tablespoon lemon juice
• 2 tablespoons tapioca starch

Topping Ingredients

• 2 tablespoons melted coconut oil
• 2 tablespoons pure maple syrup
• 1 cup almond flour
• 1/2 cup slivered almonds
• 1/2 teaspoon sea salt

-Preheat your oven to 350 degrees fahrenheit.

-Mix crust ingredients and press into the bottom of an 8" square baking pan.

-Bake crust for 12 to 15 minutes, until the edges are starting to brown.

-In a large bowl, stir together berries, maple syrup and lemon juice. Sprinkle with the

tapioca starch, and stir until combined. I use a potato masher to slightly squish the

berries, no more than 5 or 6 "squishes" are necessary. Set aside while the crust

continues to bake.

-Stir topping ingredients together in a medium bowl until combined. The mixture will

be rather dry and crumbly.

-When you remove the crust from the oven, top it with the berry mixture. Evenly sprinkle

the topping mixture over the berries.

-Continue to bake in your 350 degree oven for approximately 33 to 35 minutes, until the

berries are soft and the topping has browned.

-Serve either while it's still warm or cooled to room temperature.