Sweet crumbles of ooey gooey deliciousness await you in this easy Paleo & AIP friendly berry crumble recipe. Have for breakfast or dessert – you choose!
For the filling:
- 2 cups frozen mixed Berries
- 1 tbsp Lemon Juice
- 1.5 tsp Arrowroot Powder
- 1 tsp Vanilla Powder (optional)
For the topping:
- 1 cup Cassava Flour
- 1/4 cup Coconut or Maple Sugar
- pinch Sea Salt
- 1 tsp Cinnamon
- 1/3 cup Coconut Oil, melted (or Palm Shortening, Lard, or Avocado Oil)
Preheat the oven to 350 F.
In a 8×8 inch square baking dish or similar size, add the ingredients for the filling and stir a bit to coat. Set aside.
Mix the ingredients for the topping in a large mixing bowl until it starts to resemble coarse breadcrumbs. With your hands, spread the topping over the filling evenly.
Bake in the oven for 30 minutes or until the topping is lightly browned and the filling is gooey and warm inside.
Substitutions: This crumble works great with diced apples and/or pears and raisins instead of the berries.
Substitutions: It also works great with sliced or diced peaches – you may also want to toss in a 1/2 tsp of dried ginger then too!
Substitutions: Don’t have arrowroot powder? Tapioca starch works as well, or you could use a bit of cassava flour too, or omit completely. It’s just to thicken the berry “juice” as it heats.
Make ahead: Make this and keep in the fridge up to 5 days. Reheat before serving if desired.
Keywords: AIP, Autoimmune Paleo, Paleo, breakfast, easy, make ahead, batch cook, dessert, crisp