Berry Crumble

It’s impossible to feel deprived when you’re savoring every bite of this decadent baked berry crumble topped with almond flour, toasted pecans and a flourish of cinnamon. Sweetened only by fresh fruit abundant with full flavors – a second serving might just be the healthiest choice you’ve made all day.

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Berry Mixture: 

  • 2 cups organic blueberries (frozen or fresh)
  • 2 cups organic raspberries (frozen or fresh)
  • Juice of 1/2 lemon

Crumble:  

  • 1 cup organic almond flour 
  • 3/4 cup organic pecans 
  • Juice of 1/2 lemon
  • 4 tablespoons organic unrefined coconut oil
  • 2 tablespoons raw honey 
  • 3/4 teaspoon organic ground cinnamon
  • 1 teaspoon Pink Himalayan or Celtic sea salt

Instructions:

[Optional technique to ease digestion]: Place the pecans in a bowl and cover completely with filtered water. Add a dash of salt and let sit overnight, or for 12 hours. Drain and rinse the nuts. Place the nuts in a dehydrator and heat gently at 105 degrees for an additional 12 hours, or until the nuts are completely dry. 

Preheat the oven to 375 degrees. If the pecans weren’t dehydrated, spread them across a baking sheet and toast for 8 minutes. Let cool, then chop roughly and set aside.

Grease a 9×9 glass baking dish with extra coconut oil. 

Place the berries in the baking dish and pour the juice of half a lemon on top. Toss gently.

In a bowl, combine the almond flour, chopped pecans, juice from the remaining lemon, coconut oil, raw honey, cinnamon and salt. Combine thoroughly, kneading with your hands as necessary.

Sprinkle the crumble mixture on top of the berries evenly. Bake until the fruit is bubbling and the topping is golden brown, approximately 35-40 minutes.