Berry Crumble Without Oats

Featured image with text: paleo berry crumble in a white ramekin with pecans around it and more crumble behind

The perfect summer dessert. Bursting with flavor this gluten-free berry crumble is made with fresh or frozen berries and topped with an almond flour pecan toppping.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1 22

Total Time 55

Servings

Calories 379kcal

Author Shelby Stover

Ingredients

For the crumble topping and base

1 cup Almond flour
½ cup Pecan
¼ cup Almond butter smooth*
⅛ cup Honey
1 tbs Almond milk

For the berry filling

2 cups Berries frozen
2 tbs Honey
¼ cup Chia seeds

Final topping

¼ cup Pecans chopped

Instructions

In a small food processor, grind the pecans but leave some chunks for texture.
In a small bowl, mix together the crust ingredients (omitting the extra pecans). It will look a bit dry but try to evenly disperse the almond butter.
In a large pan or wok on the stove, add in the berries and honey.
Heat at just over medium until the berries start to bubble a bit. Turn the heat to just below medium.
Use a potato masher to mash the berries and add in the chia seeds. Stir.
Cook a few more minutes until the berries are mashed and turn the heat to low. Cook a couple more minutes stirring frequently. Turn off and remove from heat. Let sit.
You want the berry mixture to be starting to get sticky but no burned, jam-like but a bit runnier.
Preheat the oven to 350 degrees. Grease an 8x4 dish and portion ¾ of the crust mixture into the bottom. Press down until flat.
Pour the berry mixture over top and smooth it out. Crumble the rest of the crust mixture.
Bake for 20 minutes in the oven. While it’s cooking, chop the remaining ¼ cup of pecans. After twenty minutes sprinkle the pecans over the top and then broil for only 60 seconds until mixture is golden brown. Remove from the oven, let cool slightly and enjoy!

Video

Notes

If you need to make this recipe vegan, use coconut syrup in place of honey
Store the made crumble in a sealed container in the fridge for up to 3 days.
Fresh or frozen berries can be used. If using fresh berries, add 1tbs of water to the mixture when boiling down
Enjoy as-is or topped with vanilla ice cream.

Nutrition