Mixed Berry Crumble
Active time: 25min Total time: 30min Servings: 6 Recipe from: Healing Autoimmune
Why?
Auto-immune friendly
Gluten-free and dairy-free
Great for being anti-inflammation
Sugar free dessert!
Packed with anti-oxidants
Ingredients:
615 g mixed berries
1 tablespoon lemon juice
6 1/2 tablespoons coconut flour
6 tablespoons tapioca flour
3 tablespoons coconut oil, solid
65 g shredded coconut
shredded coconut, extra (optional)
How to prepare
Preheat the oven to 180°C (375°F).
Tip all the berries into a bowl and add the lemon juice, gently squish the berries, and stir well to combine. Divide the berries between 6 ovenproof ramekins (which have been placed on a tray) and bake in the oven for 15-20 minutes.
In the meantime, combine the flours. Cut the solid coconut oil into small pieces and add to the flour. Rub the mixture until it resembles coarse breadcrumbs. Stir the coconut into the mixture.
When the berries are done, remove the tray from the oven and scatter the crumb mixture evenly over all 6 ramekins. Place back into the oven, cooking for 5-8 more minutes – until the tops are golden and crispy.
Garnish with more coconut for an additional crunch.
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