Paleo Berry Crumble
Gluten-free, dairy-free, grain free!
Ingredients
Filling
- 3.5 cups fresh organic berries
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 lemon, squeezed
- 3 tbsp arrowroot starch
- 1/2 tsp cinnamon
Crumble
- 1/4 cup pumpkin seeds
- 1/3 cup walnuts
- 1/3 cup pecans
- 1/3 cup almond flour
- 3 tbsp ground flaxseed
- 2-3 tbsp coconut flakes
- 1/4 cup melted coconut oil
- 2 tbsp arrowroot starch
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- pinch sea salt
Instructions
- Preheat the oven to 350 degrees F.
- Prepare an 8 to 9-inch cast iron skillet or baking dish by coating with a thin layer of coconut oil.
- Mix all the filling ingredients together in a large bowl, then pour the filling into the skillet, spreading out evenly.
- Using a food processor or blender, prepare the crumble. Pulse the pumpkin seeds, walnuts, and pecans just enough to break down into smaller pieces. You can also do this step by hand, roughly chopping all nuts and seeds, leaving a finer texture.
- Add remaining ingredients and pulse several more times until you get a crumbly texture. Sprinkle the crumble over the top of the berries in the skillet.
- Bake until berries are bubbling, about 40-45 minutes.
- Let cool for as about 5 minutes, then top with vanilla bean ice cream and serve! 🙂
what I used to make this recipe
Hi Rachel,
Can you do a post on the best way to clean your cast iron pans?
How long will this keep in the fridge?
Hi Rachael!! Is there a way to increase the temperature so that it cooks faster than 45 minutes? I want to serve this after four of us come back from a dinner reservation. 🙂 Thank you!
Can you make this with frozen berries?
Yes!! 🙂