The first day of summer is a little less than a month away, but I’m a little impatient this year. I’ve decided that it’s summer now. And summer means grilled meats, salads, and berries! This was a berry day. It was also a dessert day. It was a good decision.
I received nothing but rave reviews for this dessert! Even with no added sugar to the filling, it was perfectly sweet. Finely chopping the macadamias is key to have a flavorful evenly seasoned crust.
My dairy-eating friends loved this as a topping for their ice cream. I’m sure I could have put it on some coconut or banana ice cream and be just as pleased!
Mixed Berry Crumble (Paleo)
Paleo. Gluten-free. Dairy-free. Soy-free. Egg-free. Pork-free.
Makes 4 servings (8 if you’re just using it as a topping)
- 1 pint blueberries
- 6 oz. raspberries
- 6 oz. blackberries
- Juice of 1/4 orange
- 1 cup almond flour
- 1/4 cup finely chopped macadamia nuts
- 1/4 cup melted coconut oil
- 2 tablespoons maple syrup
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- Preheat oven to 375 degrees.
- Pour all berries into an 8″ pie pan.
- Juice orange over the berries. Mix gently to coat berries and distribute the different berries throughout the dish.
- In a separate bowl, combine flour, macadamia nuts, cinnamon and salt. Mix.
- Add coconut oil and maple syrup. Stir until the topping is.
- Spread topping evenly over the berries.
- Bake for 30-40 minutes (until topping is golden brown).
For 1 serving (1/4 of the recipe)
I use online calculators for nutrition information, so these are an estimation to the best of my ability. Comment if you’d like this recipe broken down into its full micronutrient information.
My first attempt at this was in a 9″ pie plate, but it did spread kind of thin. Pictured in this recipe is my attempt with an 8″ pie plate, and it was a perfect topping to filling ratio with a substantive depth.
Possible substitutions: You could substitute lemon for the orange. Also, if you don’t like macadamias, try it with another type of nut! Someone at the potluck mentioned that she couldn’t have almonds, so I’m curious to try this with substituting the almond flour with coconut flour. I tried this with all blueberries, and it was super delicious. I’m sure that any combination of 2 pints of berries would be a perfect substitute!