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.