Name: Grain-free berry crumble
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: serving
Cuisine: Bake
Ingredients: 2 cup mixed berries; 1 Tbs xylitol; 1 tsp Sheridans gelatine powder; 1 tsp lemon juice; 1 tsp honey; 1/2 cup water cold; 1/2 tsp cinnamon ground; 1/2 cup almond flour; 1/2 cup desiccated coconut; 1/4 cup butter melted; 2 Tbs almonds flaked; 1 Tbs coconut flour; 1 Tbs pumpkin seeds; 1 Tbs linseeds; 1 Tbs sunflower oil; 1 Tbs pecan nuts roughly chopped; 1 Tbs hazelnuts roughly chopped; 1 Tbs fresh chillies 573; 1 tsp honey; 1 tsp xylitol; 1 tsp vanilla extract; salt just a pinch

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Ingredients (22)

FILLING:

2 cup	mixed berries
1 Tbs	xylitol
1 tsp	Sheridans gelatine — powder
1 tsp	lemon juice
1 tsp	honey
1/2 cup	water — cold
1/2 tsp	cinnamon — ground

TOPPING:

1/2 cup	almond flour
1/2 cup	desiccated coconut
1/4 cup	butter — melted
2 Tbs	almonds — flaked
1 Tbs	coconut flour
1 Tbs	pumpkin seeds
1 Tbs	linseeds
1 Tbs	sunflower oil
1 Tbs	pecan nuts — roughly chopped
1 Tbs	hazelnuts — roughly chopped
1 Tbs	fresh chillies — 573
1 tsp	honey
1 tsp	xylitol
1 tsp	vanilla — extract
	salt — just a pinch

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Method:

Preheat your oven to 180°C

Put 1/2 cup of cold water and gelatine in a saucepan and stir until the gelatine dissolved. Bring it to the boil.

Once it starts to steam and gently bubble, add the berries, xylitol, honey, cinnamon and lemon juice and allow to simmer for 8 – 10 minutes or until the liquid has reduced a little and the berries start to break down.

Meanwhile, make the crumble topping – In a large mixing bowl, combine all the crumble topping ingredients and mix thoroughly with a wooden spoon until everything is coated and well combined.

Add your berry filling mixture to a pie dish. Dollop the crumble topping over the berry filling, spreading it out evenly over the surface.

Place the pie dish onto a baking sheet as the berry filling tends to bubble up and over the sides while cooking.

Bake in the preheated oven for 20 – 30 minutes or until the topping is browned and crisped up and the berry filling reduced.

Serve warm with ice cream or whipped cream.

Serves 4-6.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.

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