Description

You can make this delicious berry crumble with any mix of blueberries, strawberries, raspberries or blackberries. It’s the perfect simple summertime dessert.

Ingredients

Scale

FOR THE BERRIES:

7 cups of mixed berries (any combination of strawberries (sliced in half), blueberries, raspberries or blackberries)
4 tablespoons maple syrup
2 tablespoons cornstarch (makes the juices less watery)
2 tablespoons lemon juice

FOR THE CRUMBLE TOPPING:

1 cup almond flour (also called almond meal)
3/4 cup gluten-free rolled oats
1 cup roughly-chopped pecans (more details in the notes below)
1/4 cup brown sugar (white sugar or coconut sugar works well too)
1/2 teaspoon kosher salt
4 tablespoons coconut oil (butter works well, too)

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Instructions

Set an oven rack in the center position and preheat the oven to 350ºF. Add the berries, maple syrup (4Tbsp), cornstarch (2Tbsp) and lemon juice (2 Tbsp) to a 13 X 9 inch baking dish (or something of similar volume), and mix well.

In a large mixing bowl, stir the almond flour (1 cup), oats (3/4 cup), nuts (1 cup), sugar (1/4 cup) and salt (1/2 Tsp) until combined. Add the coconut oil (4 Tbsp) and use your hands to toss and squeeze the mixture until is has a cohesive crumbly texture. Sprinkle the crumble evenly over the fruit and bake, uncovered, for 40-50 minutes or until the berry juices are bubbly and the topping is golden brown.

Notes

Chopping the Nuts: I recommend that you barely chop the nuts because big pieces of toasted nuts are heavenly in this dish. At most, slice them into thirds.

Pecan Substitute: I've had great success making this crumble with almonds. I've used whole almonds and roughly chopped them, but I'm sure store-bought slivered or sliced almonds would work well too.

Prep Time: 20 min
Cook Time: 45 min
Category: Dessert
Method: Bake
Cuisine: American