This one is more paleo but just substitute the honey for your sweetener of choice and you are good. If you have Diabetes, watch your blood sugars with this one. The natural sugars in the fruit can spike them.

http://divaliciousrecipesinthecity.com/2012/12/30/berry-crumble-with-coconut-and-almond-flour/
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As with most fruit crumbles, this is just devine 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 T lemon juice

1/3 cup honey

1 cup ground almonds

2 T coconut flour

1/4 t ground cinnamon

1/8 t baking soda

2 T 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!

4 Replies to “Berry Crumble with Coconut and Almond Flour”

    1. thesustainablehome says:

      You bet, though I probably won’t make it for quite some time (breakfast, lunch, then dinner, and that would include hiding it from everyone else in the house!). 🙂

      Reply
  1. Ketogurl100 says:

    Hi thanks for recipw. I subed xylitol and vegetable glycerin combo for Honey and it came out great. With the recipe as written incl. the honey, do you know the macros per serving?

    Reply

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