- 16 ounces of berries (sub 8 organic apples for a delicious Apple Crumble)
- Juice of 2 lemons
- Zest of 1 lemon
- 1 T arrow root powder
- 2 T Rapadura, Succanat or coconut sugar
- 1/2 tsp cinnamon (omit for blueberry crumble)
- 3/4 cup (organic) roasted almonds or “Crispy Almonds” (soaked and dried)
- 3/4 cup arrowroot powder
- 6 T organic butter, softened
- ¼ cup Rapadura, Succanat, or coconut sugar
- ¼ tsp sea salt
- 1-2 tsp vanilla extract
- ½ tsp cinnamon
- If using apples, cut apples into slices or small chunks. (Think about how you want the apple to fit on your spoon). (If you can find MacIntosh, those bake really well). Toss apples with lemon juice and lemon zest.
- In a separate small bowl, mix the dry ingredients together: arrowroot powder, sugar, and cinnamon. Then toss with the berries or apples.
- Then, pour fruit mixture into a buttered baking dish.
- Put almonds in a food processor, spice or coffee grinder. (A high speed blender also works). Process to a powder; it’s okay to leave some of it chunky. If using a Food Processor, add butter, arrowroot, sugar, vanilla, salt, and cinnamon and process until smooth. (I grind the almonds in my coffee grinder and then mix the crumble together with my hands in a bowl). Crumble the mixture on top of the apples.
- Bake at 350 degrees for 50-60 minutes, until the crumble is golden and the apples have a syrupy coating (not shown in this picture). Serves well with real whipped cream, crème fraiche, cream or coconut whip cream (in my 7 Day Meal Plan).
- I recommend doubling the ‘topping’ ingredients, it’s the best part and I feel shorted if I don’t have enough crumble. If you choose berries, frozen works just as well as fresh. With some berries, you may wan to omit cinnamon.