~15 minutes prep
~35-40 minutes bake
Serves around 10 people, 12 if you’ve all had a really big dinner already
Bunch of berries: I say 2 big tubs of berries or 4 small tubs of berries– very scientific I know. Fine, here:
4 cups Berries
3 T agave nectar, or honey –(I like nectar here, the flavor works really well, and keeps it vegan)
1 T cornstarch –(if you are ok with corn, if not its fine. It keeps the berries from being too liquidy)
2 T. Grass fed butter or coconut oil
1.5 cups almond flour
1 egg (omit the egg if vegan)
1/2 t. vanilla
1/2 c. chopped almonds
1/2 c. unsweetened coconut flakes
3T. Agave nectar
Pinch of salt
Wash the berries
Dump them into the Pan. 11X7 works if you don’t have a casserole pan or a Dutch oven
Stir the agave and cornstarch into the berries
In another bowl combine butter, almond flour, egg, and vanilla into all uniform and crumbly
Put over berries
In yet another bowl, mix Agave, cinnamon and salt.
In a stainless steel skillet, over medium heat, toast the almonds and coconut until they are all toasty and smell incredible. Be careful not to burn them! It can happen pretty fast.
Remove them from heat and add to the Agave mixture.
Add to top of crumble
Bake @ 350 for 35-40 minutes or until crumble gets a light golden brown and hard.