Ingredients
Berry Filling
- 16 oz. Fresh or Frozen Berries (Strawberries & Blueberries)
- 1 tbsp Maple Syrup
- Juice of ½ Lemon
- ½ tsp Vanilla Extract
Crumble Topping
- ½ cup Almond Flour (not Almond Meal)
- ¾ cup Rolled Oats
- ½ tsp Salt
- ¼ cup Natural Almond Butter
- ⅓ cup Maple Syrup
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking tin with parchment paper to ensure easy removal and prevent sticking.
- Prepare Berry Mixture: In a large bowl, toss the fresh or frozen berries with 1 tablespoon of maple syrup, lemon juice, and vanilla extract until evenly coated. Spread this mixture evenly across the bottom of the prepared baking tin to form the berry base.
- Make Crumble Dough: Using the same bowl, add almond butter, ⅓ cup maple syrup, and salt, mixing well to combine. Then add almond flour and rolled oats, folding them into the wet mixture until a thick, crumbly dough forms without any dry clumps remaining.
- Top the Berries: With slightly moist hands, crumble the almond oat mixture evenly over the berry layer, covering the top completely to ensure a crunchy topping after baking.
- Bake the Crumble: Place the baking tin in the preheated oven and bake for 30-32 minutes until the topping is crisp and lightly browned. If using frozen berries, bake an additional 5-10 minutes to cook off extra moisture. Once done, let the crumble sit for 10 minutes to thicken before serving warm.
Notes
- If using frozen berries, extend baking time by 5-10 minutes to accommodate excess moisture.
- Moistening your hands slightly before crumbling helps achieve an even topping.
- Store leftovers at room temperature for up to 4 days or refrigerate for about a week.
- You can substitute almond butter with another nut butter if preferred.
- For a nut-free version, consider using sunflower seed butter and oat flour instead of almond flour.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
