These days I prefer my crumble topping from this Berry Crumble recipe. I also don't use much honey (or maple syrup), so I would recommend cutting the sweetener to between 2 tablespoons and 1/4 cup. If you're like me and like a lot of crumble, you can double the topping recipe. To make the crumble topping nut free, use a mixture of seeds such as sesame and pumpkin seeds. You can also make a mixture of nuts and seeds for the topping. Up to you!To make this dairy-free, sub butter with another oil. For SCD, use honey.
Servings: 8servings
Calories: 261kcal
Ingredients
Berry filling
4cupsblackberriesor other berry, or a mix of berries
1tablespoonlemon juiceor other fruit juice
2/3cuphoneyor maple syrup
Crumble topping
1/4teaspooncinnamon
1/8 teaspoonbaking soda
1/4cupraw hazelnutsor other nut
1cupblanched almond flour
2tablespoonshoneyor maple syrup
2tablespoonsunsalted butter, cold and dicedor other oil
Place the filling ingredients in a large saucepan and bring to a low boil. Boil this berry mixture for about 15 minutes or until it has lost about half of it's liquid.
Preheat your oven to 325 degrees F.
In a food processor or blender, place all the topping ingredients and blend until it's starts to look crumbled.
Place the filling in a baking dish and then sprinkle the topping evenly over the top of the filling.
Bake for about 15 minutes, or until the topping starts to brown.
Eat warm or cold, with ice cream, yogurt, or just by itself.