Berry Crumble
- Author: Stephanie Dodier
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 8 1x
- 4 cups of assorted berries (I used raspberries, strawberries and blueberries)
- Zest of one lemon
- Juice of one lemon
- pinch of sea salt
- 1/2 cup of Monk Fruit sweetener or 10 drops of stevia (optional)
- 1 tbsp. of arrowroot flour
- 1 cup of almond flour
- 1 cups of assorted nuts chopped finely (I used walnuts and pecan)
- 1/2 cup of coconut oil ( you can also used ghee)
- 1/2 tsp cinnamon
- Preheat the oven to 350 degrees.
- Put the berries in a large mixing bowl with the lemon zest, lemon juice, salt, and arrowroot powder and mix well.
- Mix the chopped nuts, almond flours, sweetener of choice (optional), cinnamon and salt together in a medium mixing bowl.
- To the nut mixture, cut in the coconut oil with your hands or a pastry cutter until the mixture begins to form crumbs.
- Grease an oven proof casserole and spoon in the fruit filling.
- Crumble the topping evenly over the top.
- Bake for 25 minutes, checking occasionally. When the topping is browned and the fruit is bubbling, remove from oven and allow to cool for a few minutes before serving
