Berry Crumble
Sweet crumbles of ooey gooey deliciousness await you in this easy Paleo & AIP friendly berry crumble recipe. Have it for breakfast or dessert – you choose!
The question of what to serve with this crumble really depends on whether you're eating it as a breakfast or as a dessert. So let's tackle them separately.
BREAKFAST:
DESSERT:
-
- Vanilla ice cream
- Coconut whipped cream
Berry Crumble
Servings: 4 servings
Sweet crumbles of ooey gooey deliciousness await you in this easy Paleo & AIP friendly berry crumble recipe. Have for breakfast or dessert – you choose!
Ingredients
For the filling:
- 2 cups frozen mixed Berries
- 1 tbsp Lemon Juice
- 1.5 tsp Arrowroot Powder (see notes for substitutions)
- 1 tsp Vanilla Powder or Vanilla Extract (optional)
For the topping:
- 1 cup Cassava Flour
- 1/4 cup Coconut or Maple Sugar
- pinch Sea Salt
- 1 tsp Cinnamon
- 1/3 cup Coconut Oil (melted (or Palm Shortening, Lard, or Avocado Oil))
Instructions
- Preheat the oven to 350 F.
- In a 8×8 inch square baking dish or similar size, add the ingredients for the filling and stir a bit to coat. Set aside.
- Mix the ingredients for the topping in a large mixing bowl until it starts to resemble coarse breadcrumbs. With your hands, spread the topping over the filling evenly.
- Bake in the oven for 30 minutes or until the topping is lightly browned and the filling is gooey and warm inside.
Notes
Substitutions: This crumble works great with diced apples and/or pears and raisins instead of the berries. It also works great with sliced or diced peaches – you may also want to toss in a 1/2 tsp of dried ginger then too!
Substitutions: Don't have arrowroot powder? Tapioca starch works as well, or you could use a bit of cassava flour too, or omit completely. It's just to thicken the berry “juice” as it heats.
Make ahead: Make this crumble and keep in the fridge up to 5 days. Reheat before serving if desired.
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !
