Paleo Vegan Berry Crumble

This is one of my favorite things to make for a backyard BBQ, get together or any old night. It’s light and fresh and filled with the best flavors. I enjoy mine warmed up with a scoop of coconut milk ice cream! This screams springtime and summer and would be the perfect accompaniment to your entertaining needs! It’s healthy, easy, and always a big hit.

Author: Organically Addison

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 servings

Calories: 183 kcal per serving

Ingredients

1 ½ cups - blueberries
1 ½ cups - raspberries
1 tbsp - lemon juice
¼ cup - maple syrup
1 tsp - vanilla
3 tablespoons - coconut flour
¾ cup - almond flour
2 tablespoons - coconut flour
1 pinch - Sea salt
1 tsp - cinnamon
½ cup - granola or mixed nuts
2 tablespoons - pecans
3 tablespoons - coconut flakes
2 tablespoons - almond butter
1 tbsp - coconut sugar

Instructions

Preheat oven to 350 degrees. Spray a 10×7 (or 8×8) pan with coconut oil nonstick spray. Set aside.
In a mixing bowl, make the topping. Mix all ingredients together until crumbly. Place in fridge while you make the bottom layer.
In a mixing bowl, add the ingredients for the bottom layer. Toss to ensure berries are coated in coconut flour.
Add berry mixture to greased pan. Spread crumble on top of berries.
Bake for 20 minutes. Remove pan and cover with tin foil. Bake for 10-12 more minutes or until berries are bubbling around the edges.
Serve immediately or allow to cool. Store leftovers in the fridge for up to 5 days.

Nutrition