6 Ingredient Warm Berry Crumble
Yesterday, we had a hard day. We came home to a letter about our mortgage increasing due to property taxes and it started my husband and I on a rampage of “how are we going to better our finances and organization skills, now!?!?” Of course that’s my reaction to anything out of control = to figure out solutions immediately so I don’t have to toss and turn all night worrying about them.
After “organizing” a bit, it was dinner time. We grilled some top sirloin steaks from Walnut Hills Farm, sautéed some green beans with garlic and butter, and I knew we needed something comforting after an afternoon of frustrating budgeting. We are both limiting our sugar a lot these days, so I whipped up this Berry Crumble without any sweetener, and it was fantastic! Perfectly sweet and tart. I poured coconut milk over mine and Micah had a little ice cream. It tasted like fall and wiped all of our worries away for a few hours.
- 5-6 cups fresh or frozen berries ( I used a mix of frozen cherries, blueberries, and raspberries)
- Tapioca Flour
- 1 cup shredded, unsweetened coconut (I used my coconut shredded that are leftover from making coconut milk) (find my favorite coconut here)
- 1 1/2 cups chopped nuts (I used macadamia and pecan) (find raw macadamia nuts here)
- 1 1/2 tablespoons cinnamon
- 2 tbsp. salted butter, ghee, or coconut oil
- Sea Salt to Taste, about 1/2 tsp.
- Preheat oven to 375 degrees.
- Pour berries in medium baking dish in an even layer and put in oven for 10 minutes.
- While the berries are cooking, in a small bowl, melt the butter or oil and toss with the coconut, nuts, cinnamon, and salt.
- Once berries have started to create some juice, mix in two tablespoons of tapioca flour, and add the crumble topping.
- Bake for another 15-20 minutes until the juices are bubbling around the sides.
- Let rest for about 10-15 minutes, and serve warm.
- Enjoy with some raw cream, coconut milk, or ice cream!