Saucy Skillet Berry Crumble

The perfect dessert has arrived. Juicy sticky berries with a cinnamon crumble topping, all without gluten or sugar. Believe me when I say, there is no one who wouldn’t love this. Substitutions: You can use coconut sugar or an erythritol based sweetener to keep it sugar-free. You can use melted butter or ghee in place of coconut oil No buckwheat? Rolled oats can be a substitute. You can use arrowroot starch or cornstarch in place of tapioca

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C.

Step 2

In a large bowl, combine the almond meal, coconut flour, sweetener, buckwheat pecans, cinnamon, ginger and salt. Set aside.

Step 3

In a small bowl, combine the almond butter with melted coconut oil. Pour this into the dry mixture and stir to coat.

Step 4

Add in the beaten egg and combine. It may be best to use your hands for this. Set aside the crumble mixture while you prepare the berry filling.

Step 5

Place all the frozen fruit in an oven-safe pan with a splash of water (approximately two tablespoons should be fine). Bring to the boil, then let simmer for 15 minutes, occasionally stirring and squashing the berries with your spoon.

Step 6

Remove from the heat (the mixture will be watery), and sieve over tapioca starch, quickly stirring the disperse and thicken the mixture.

Step 7

Crumble over the topping, and bake in the oven for 20-25 minutes, until it is nice and golden. Serve straight out of the pan!

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