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.

Ingredients:

  • 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.
  1. Preheat oven to 375 degrees.
  2. Pour berries in medium baking dish in an even layer and put in oven for 10 minutes.
  3. While the berries are cooking, in a small bowl, melt the butter or oil and toss with the coconut, nuts, cinnamon, and salt.
  4. Once berries have started to create some juice, mix in two tablespoons of tapioca flour, and add the crumble topping.
  5. Bake for another 15-20 minutes until the juices are bubbling around the sides.
  6. Let rest for about 10-15 minutes, and serve warm.
  7. Enjoy with some raw cream, coconut milk, or ice cream!