Hot Berry Crumble

Serves 2
Total Time
55 Minutes
The Filling
200g of organic blackberries
200g of organic raspberries
200g of organic blueberries
1 heaped tsp of arrowroot
½ tsp of cinnamon
Juice of large organic lemon
The Crumble
40g of organic walnuts
40g of organic sunflower seeds
1 tbsp of chia seeds
120g of organic ground almonds
35g of arrowroot
1 tsp of cinnamon
Pinch of Himalayan salt
3 tbsps of organic honey
2 tssp of vanilla extract
50g of hilled organic coconut oil
Step 1

Pre-heat your oven to 180C and have two cast iron small dishes ready.

Step 2

For the Filling: In a bowl bind with a spoon all the fruit adding the cinnamon, arrowroot and juice of a large lemon. Give all a good mix and serve equally into the two cast iron dishes and set aside.

Step 3

For the Crumble: In a food processor or blender pulse the walnuts, sunflower seeds and chia seeds. Do not blend too fine, you need to keep that crumbly texture so just pulse in short bursts.

Step 4

Add the ground almonds, arrowroot, cinnamon and salt and again pulse do not blend too much. The mixture needs to have a crumble texture so pulse it in short bursts. Finally add the honey, vanilla extract and chilled coconut oil. Pulse all the ingredients. You should have a nice soft and moist crumble. Top the fruit with the crumble mixture and place in the oven for 25 minutes. Serve hot with coconut cream.

Stacey Forsey, Scrumplicious Sweet Treats, available to purchase on her website

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