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!
4 cups frozen berries (your selection, your choice. I like to use the mixed pack)
1 tblspn lemon juice
⅓ cup sweetener
1 cup ground almonds
2 tblspns coconut flour
¼ tspn ground cinnamon
⅛ tspn baking soda
2 tblspn butter, cut into pieces
- 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!