Berry “Crumble”

When it is not a day of peanut butter and chocolate cravings and desserts, and berries are in season, it is nice to have a “lighter” sweet treat for those hot, humid summer days.  This is the first of the berry or fruit “cobblers” or “crumbles” or whatever else you like to call it, desserts that we have tried this year, and it was delicious.  No extra sweetener was required (other than in the crust “dough”), the fruit was sweet enough in itself.

DSC02301

The original recipe can be found at:

http://www.thesourpathisthesweetest.com/the-sour-path-is-the-sweetest-1/2014/2/21/berry-shortbread-crumble-gapspaleo

Ingredients:

-1/2 cup butter

-1/4 cup honey or syrup

-3 cups almond flour

-1/4 tsp salt

-1 container blueberries, 1 container raspberries, 1 container sliced strawberries

Directions:

Put the cold butter into a medium bowl and cut into small pieces. Add the honey/syrup and mix with a fork until the butter is in pea-size lumps.

In a large bowl, combine almond flour and salt. Add the butter-honey/syrup mixture and work it in with a  fork Keep cutting until the mixture resembles coarse crumbs.

Pour about 3/4 of the crumb mixture into a 9″ by 9″ square pan. Press the mixture down firmly. Save the rest in the refrigerator until you’re ready to use it. Bake at 350 degrees for 10 minutes.

Remove the crust from the oven and spread the berries over the top. Spread remaining crumb mixture over the berries. Bake for another 20-25 minutes or until golden brown.

I stored ours in the fridge, but I’m sure it would be good served warm as well.

The next fruity dessert to sample= raspberry peach crumble, which just came out of the oven ~15 min. ago.  If it is deemed “blog-worthy” by our taste buds, perhaps it will make the next post :).

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