I found myself with an abundance of berries recently and decided to make something fun for the hubby. I had blueberries, strawberries and a bag of frozen cherries in the freezer. I wanted to make something before the fresh berries started turning, although that wouldn’t ever happen since we eat them by the handful. Anyway, this is what I came up with.
This “crumble” is a cobbler-esque type of dessert that hit the spot.
The sweet spot. Sweet berry goodness. Mmm.
Plus it’s made with almond flour instead of highly processed white flour, so it’s gluten free, loaded with antioxidants, high in protein and low in guilt.
Very Berry Crumble (gluten free)
- 4 cups assorted berries (I used fresh strawberries, blueberries and thawed frozen cherries)
- 1 cup almond flour
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 2 Tbsp. raw coconut sugar
Directions: Preheat oven to 375 degrees F. Spray a 8×8 glass baking dish with coconut oil spray. Pour the berries in the dish. In a medium mixing bowl, combine the almond flour, coconut oil, vanilla and coconut sugar and stir together with a spoon until mixed. With your finger, crumble mixture over the berries. Bake for 20 minutes.
Note: You can also use frozen berries right out of the fridge, just bake for about 35-40 minutes.