Organic Berry Crumble Dessert
1 pint of organic blueberries, whole
1 quart of organic strawberries, chopped
1/2 lemon (juiced)
1 cup of almond flour
1/4 cup of rolled oats
1/4 cup of grass-fed butter, melted (or coconut butter/coconut manna)
2 tablespoons of maple syrup (or honey)
optional: 1/4 cup of chopped nuts (walnuts, almonds, brazil nuts)
Preheat oven to 350F
Fill 9x9 glass baking dish (or glass dish of choice, pie dish, etc!) with fresh organic berries and lemon juice.
In a separate bowl mix all the crumble ingredients together.
Add the crumble mix on top of the berries in baking dish and bake for 30-35 minutes until berries are bubbling and crumble topping is lightly browned.
Let cool and serve. Store in fridge 3-5 days (if you have any leftovers, that is!)
Replace grass-fed butter for coconut oil or coconut butter for a plant-based version.
Omit rolled oats and add nuts for a paleo and grain-free version.
Omit nuts and replace almond flour with a gluten free flour for a nut-free version.
Serve with a vanilla ricotta mousse topping or organic vanilla ice cream!