Inspired by Sarah Fragoso’s Blackberry Cobbler recipe https://sarahfragoso.com/blackberry-cobbler/, this is our family's go-to dessert whenever we have company for dinner, or have to bring a dish to a potluck. It takes less than 10 minutes to prepare, 40 minutes to bake, and it’s so delicious that nobody will even miss the sugar! And the best part is, it's legit HEALTHY. You can eat the leftovers (if there are any... hahaha) for breakfast the next day!
Ingredients:
Western Family brand "Bite Sized Blend" works perfectly for this recipe.
2 x 600g bags of unsweetened, frozen fruit (berries or bite-sized pieces work best)
1 large egg
2 tbsp coconut oil
1 tbsp honey (use up to 3 tbsp if you like your crumble topping sweeter)
1 tsp vanilla
pinch of salt
2-3 cups almond flour**
2 cups unsweetened dried coconut (I use one cup of ribbon cut and one cup of shredded)
1 cup crushed walnut pieces
cinnamon to taste
Method:
Preheat oven to 350˚F.
Dump both bags of frozen fruit into a 9 x 15″ baking dish.
In a large mixing bowl, stir together egg, coconut oil, honey, vanilla and salt.
Add 2 cups almond flour, dried coconut, walnut pieces and cinnamon.
With your hands, mix the ingredients together until you have a relatively dry, crumbly dough. **Add more almond flour, as necessary, to achieve the crumbly texture.
Using your hands, crumble the dough over the top of the frozen fruit, in a shallow, even layer.
Bake for 40 minutes, or until the crumble topping is dry and slightly browned. You can do an additional 3-5 minutes under the broiler at the end of baking, if the crumble isn't browned to your liking.
Serve plain, or drizzled with coconut milk.
Serves 8-12.
Before going into the oven.
Forty minutes later... Paleo fruit crumble! Yummy!
Closeup view of the fruity, crumbly, toasty goodness.