Description
A rustic and delicious gluten-free berry crumble made with a buttery almond flour topping and served with premium vanilla bean ice cream.
Ingredients
Scale
- 6 cups mixed berries (blueberries, raspberries, blackberries)
- 1/4 cup maple syrup
- 1 tbsp lemon juice
- 2 tsp arrowroot powder
- 2 cups blanched almond flour
- 1/2 cup chopped pecans
- 1/4 cup melted butter or coconut oil
- 1 tsp cinnamon
- Pinch of sea salt
- Vanilla bean ice cream
Instructions
- Preheat oven to 350°F.
- Toss berries with maple syrup, lemon juice, and arrowroot.
- Mix almond flour, nuts, cinnamon, and salt in a bowl.
- Stir in melted butter until crumbly.
- Spread topping over berries in a baking dish.
- Bake for 35-45 minutes until golden and bubbling.
- Serve warm with a scoop of vanilla bean ice cream.
Notes
Gluten-free, high in healthy fats, packed with antioxidants from berries, and easily made vegan or keto.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 340 kcal per serving