Sugar-Free Berry Crumble

Serves

6

Prep Time

10 minutes

Cook Time

40 minutes

Ingredients

½ cup (60 g) almond flour
½ cup (55 g) coconut flour
1 cup (115 g) chopped walnuts or pecans
½ tsp ground cinnamon
1 tsp vanilla extract
⅓ cup (80 ml) extra virgin coconut oil
¼ cup (60 ml) maple syrup + 2 tbsp, divided
4 cups (600 g) frozen mixed berries
½ tbsp cornstarch (cornflour)
For the flax egg:
  1 tbsp flaxseed
  2 tbsp water

Nutrition

(Per Serving)

Calories

257

Fats

15 g

Protein

8 g

Carbs

26 g

Instructions

  • Preheat oven to 325°F (160°C).
  • To make flax egg, mix the flaxseed and water in small bowl and set aside. Melt coconut oil in small saucepan over low heat.
  • To make crumble topping, pour almond flour, coconut flour, chopped walnuts or pecans, maple syrup, ground cinnamon, flax egg, melted coconut oil, and vanilla extract into medium-sized bowl and mix well. Set aside.
  • Line 6 x 6 in (15 x 15 cm) pan with parchment paper. In large bowl, mix frozen berries, maple syrup, and cornstarch. Mix well. Pour into lined pan and top with crumble topping.
  • Place pan into oven and bake for 40 minutes, or until top is golden and berries are soft. Serve warm.