Spring Fruit and Herb Crumble
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Ingredients
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1/2 cup Mandelin Blanched Almond Flour or Natural Almond Flour
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2 tablespoons unsweetened coconut flakes
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2 tablespoons Mandelin Blanched Slivered Almonds
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2 tablespoons (raw, turbinado or white) sugar
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1/2 teaspoon allspice
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1 teaspoon ground cinnamon
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2 teaspoons fresh orange zest, divided
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Pinch of sea salt
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1/3 cup coconut oil or vegetable oil
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1 teaspoon almond extract
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1 pound fresh strawberries, sliced
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1 pound fresh raspberries
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1 tablespoon finely chopped fresh basil
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1 tablespoon finely chopped fresh mint
Directions
Preheat oven to 375˚ F. Spray an 8-inch square baking dish with nonstick cooking spray.
In a large bowl, combine almond flour, coconut flakes, slivered almonds, sugar, allspice, cinnamon, 1 teaspoon of the orange zest and sea salt. Add oil and mix well to combine. Place in the refrigerator for 1 hour.
In a large mixing bowl, combine almond extract with strawberries and raspberries; gently toss to combine. Transfer to the prepared baking dish.
Remove almond mixture from the refrigerator. Using your fingers, crumble the mixture and place it on top of the strawberries and raspberries, covering the surface.
Bake for 45 minutes. Remove from the oven and set aside to cool for 5 minutes before serving. Sprinkle with fresh basil, mint and the remaining teaspoon of orange zest. Serve warm.
Recipe Note
Serves 6
Created by Amie Valpone