A luscious triple berry filling atop a crisp crust & topped with a delightful coconut crumble.
This summer dish is only a tad sweet, making it a great healthy dessert, or as I like to eat it - as a hearty & delicious breakfast!
Raspberries, blackberries, and strawberries mingle with almond, oat, and coconut flavors -- bringing you a wonderful and refreshing crumble with depth of flavor and texture!
Triple Berry + Coconut Oat & Almond Crust Crumble (Gluten Free, Vegan)
Makes: 6-8 slices
2 cups mixed berries, fresh or frozen (I used raspberries,
blackberries, & strawberries)
1 tbs tapioca flour (I use Bob's Red Mill)
1/4 tsp ground nutmeg
1 tbs maple syrup
1 tsp vanilla extract
Crust & Topping:
1 cup almond flour (I use Bob's Red Mill)
1/2 cup unsweetened shredded coconut + 1 tsp for topping
1/2 cup rolled oats (I use Bob's Red Mill)
2 tbs coconut sugar
3/4 tsp baking powder
1/4 tsp salt
5 tbs coconut oil, melted
2 tbs maple syrup
Preheat oven to 350°F. Line a 9" pie dish or pan with parchment paper, set aside.
In a large mixing bowl, combine filling ingredients. Toss to coat & then set aside while you prepare the crust/topping.
In another large mixing bowl, combine all dry crust/topping
ingredients, stir until uniformly mixed.
In a separate bowl, combine
coconut oil & maple syrup, and then whisk to combine.
Pour your wet crust/topping mix into your dry crust/topping mix. Use your fingers to mix & combine until an even crumble forms.
Take 1/2 of your crust/topping mixture and press it into your
parchment lined dish to form your crust. Gently press up the sides of your dish as well.
Pour your berry mixture onto your crust & spread until crust is evenly covered.
Take your remaining crust/topping mixture & evenly sprinkle on top of your berries. Then, top with your 1 tsp coconut.
Place into your 350°F preheated oven and bake for 40 minutes, or until beginning to turn golden.
Let cool completely before slicing and serving.