Triple Berry + Coconut Oat & Almond Crust Crumble (Gluten-Free, Vegan)
A luscious triple berry filling atop a crisp crust & topped with a delightful coconut crumble makes for one easy, healthy and delicious gluten-free and vegan dessert!
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!
- 2 cups mixed berries, fresh or frozen (I used raspberries, blackberries, & strawberries)
- 1 tbs tapioca flour
- 1/4 tsp ground nutmeg
- 1 tbs maple syrup
- 1 tsp vanilla extract
- Crust & Topping:
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut + 1 tsp for topping
- 1/2 cup rolled oats
- 2 tbs coconut sugar
- 3/4 tsp baking powder
- 1/4 tsp salt
- 5 tbs coconut oil, melted
- 2 tbs maple syrup