Berry Crumble with Coconut & Almond Flour

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A gluten free crumble made with coconut and almond flour.  I used berries to keep the carbs at bay but apple or pear would work nicely with this. Perhaps rhubarb too?

The fruit crumble is a husband favourite and one of the first desserts that I baked for him.  So it was time to rework this favourite dish into something that fits into our new lifestyle…this was easy..make the fruit berries, and the topping a mix of coconut flour and ground almonds…voila!  Crumble that is allowed on the new regime!

As with most fruit crumbles, this is just divine served with a side of cream or vanilla ice cream.  Yum!

INGREDIENTS

4 cups frozen berries (your selection, your choice.  I like to use the mixed pack)

1 tblspn lemon juice

1/3 cup honey

1 cup ground almonds

2 tblspns coconut flour

1/4 tspn ground cinnamon

1/8 tspn baking soda

2 tblspn butter, cut into pieces

METHOD

• Place the fruit filling in a saucepan and gently defrost.  Add the lemon juice and honey.   Cook for about 15 minutes until the mixture is thick in density.
• Preheat the oven to 170C/325F degrees.
• Mix the almonds, coconut flour, cinnamon, baking soda and butter with your hands until the mixture looks like fine breadcrumbs.
• Place the filling in a baking dish.  Top with the breadcrumb mixture and cook for 20 minutes, until the topping starts to become golden.
• Eat and enjoy!

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