It’s berry season and one of my favourite memories of summer is the smell of my mom’s fruit crumble baking in the oven. She always used a combination of fresh fruits such as the blackberries she had picked on her morning walk with rhubarb from the garden.
I’ve modified my mom’s recipe to reduce the added sugars and carbohydrates: a standard recipe can average between 36g and 45g of carbs per serving, and that doesn’t take into account the fruit! Each serving of my recipe contains only 14g of carbohydrates and no gluten.
Try this topping with your favorite fruit combinations and let me know what you think!
Ingredients:
- 85g (1 cup) rolled oats
- 25g (¼ cup) coconut flour
- 100g (½ cup) butter, melted
- 25g (¼ cup) ground almonds
- 50g (½ cup) chopped walnuts or pecans (optional but nice)
- 5ml (1 tsp) cinnamon
- 100g (1/2 cup) coconut palm sugar
Directions:
Combine all topping ingredients in a bowl and mix until crumbly. Layer the crumb topping over the fruit and bake for 30-45 minutes.
Yield: Makes enough topping for a 20×20 cm (8 X 8inch) sized baking dish.
Note: In your fruit mixture you can use coconut palm sugar instead of brown, Demerara or white sugar if you think your fruit needs sweetening and you can replace all-purpose flour with coconut flour if you like a thicker fruit mixture (15ml / 1Tbsp should be enough with most fresh fruits).