Berry Crumble
Sweet and tart with a rich and crispy crust, berry crumble makes a comforting dessert and is wonderful served with some vanilla ice cream.
Servings 8
Calories 166kcal
Ingredients
- 1 cup raspberries thawed if frozen
- 1 cup blueberries thawed if frozen
- 1 cup blackberries thawed if frozen
- zest of 1 lemon divided
- 1 teaspoon lemon juice
- 1 generous pinch coriander
- 1/4 cup monk fruit powdered, divided
- 1/4 teaspoon xanthan gum
- 2/3 cup almond flour
- 1/4 cup chopped pecans toasted
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 4 tablespoons butter or butter flavored coconut oil, melted and cooled
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350ºF and spray 8, 4 ounce ramekins or one 8x8-inch baking dish with coconut oil and set aside.
- Toast the almond flour by cooking it in a pan over medium high heat, stirring constantly for about 5 minutes, or until it smells nutty and is lightly golden. Set aside to cool.
- Mix berries, half the zest, coriander, half the sweetener (2 tablespoons), and xanthan gum together and stir to combine well and set aside.
- In another bowl, combine almond flour, remaining half of zest, remaining sweetener (2 tablespoons), cinnamon, salt, vanilla, and coconut oil and combine well until crumbly.
- Place ramekins on a baking sheet and distribute the fruit evenly among them. Top with the crumble.
- Bake at 350ºF for 20-25 minutes, or until barely golden brown. Let cool for 5-10 minutes before serving.
Nutrition
Calories: 166kcal | Carbohydrates: 9g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Sodium: 40mg | Potassium: 80mg | Fiber: 4g | Sugar: 4g | Vitamin A: 49IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 1mg