When you go to the grocery store on July 3rd and you see berries, you grab them. Berries of all kinds are my favorite fruit but on holidays like the 4th, they become a must! A berry crumble wasn’t even in my mind when I grabbed these berries …..I just wanted to munch on them or maybe even top a bowl off with some whipped coconut cream but I had my cassava flour sitting out for something else and I could see that a crumble was soon to be in the making!
It doesn’t take much prep at all and as quickly as I thought of making it, is how quickly it came together. I made the crumble using Otto’s Naturals Cassava Flour (my new go-to flour of choice) and it turned out perfectly “crumbly”. I’ve made some in the past where the crumble becomes a bit soggy but this stayed pretty crunchy and yet became one with the berries.
No need to wait for a holiday to make this yumminess. Make it now, for the weekend or an upcoming BBQ/potluck. It’ll be a great treat addition to take along when wanting to steer clear of the other desserts on that potluck table. No matter when you decide to make this, it’s a perfect summer treat!
- 16 oz Strawberries
- 9 oz Blueberries
- 6 os Raspberries
- *(so roughly 2 lbs of fav berries)
- 1 tbsp *brown butter (+ enough to wipe bottom & sides of glass baking dish)
- 1/2 cup cassava flour
- 1 tbsp date sugar (can use coconut sugar)
- 1 tbsp palm shortening
- 1 tbsp *brown butter
- 1/4 cup slivered almonds, chopped finely
- 1/4 tsp salt
- Preheat oven to 350 degrees
- Grease sides and bottom of 8x8 baking dish.
- Slice strawberries and add to dish, along with blueberries & raspberries.
- Drizzle 1 tbsp melted brown butter over top of berries & place in oven.
- Bake for 25 minutes.
- Combine topping ingredients in bowl...using hands to combine and bind mixture. "Sprinkle" on cooked berries.
- Place back in oven for 25 minutes.
- Cool & serve.
- *any butter or ghee will do