Crispy Paleo Berry Crumble
I love myself a crumble. Specially a berry crumble. It’s so easy to make with minimal prep. It reminds me of making desserts during my student days. Back in the day I would buy those precooked Dutch pancakes which you only had to heat up in a pan. With a box of frozen berries and a tub of vanilla ice-cream. Heat up the berries with some vanilla and cinnamon. And then plate with warm pancake, berries and a scoop of ice cream and call that dessert.
While the crumble is not exactly that, in my head it lives up to that same level of easy dessert, that requires minimal effort. I love easy desserts, I mean check out my plum galette, lemon blueberry bar or my sheet cake with raspberry swirl . They are just very difficult to mess up. And for me that is exactly what I’m looking for when putting together a 3-course meal. Something delicious but simple, that won’t take too much time.
All the Berries
Technically it’s already autumn, but there are some last summer berries available. And I grabbed this opportunity to mix all of them together for this delicious berry crumble. I used a combination of mostly blackberries, with some strawberries, blueberries and raspberries. Berries can be quite tart so I added a little more sugar that I would with other fillings and less lemon juice. For an extra zing I added some grated ginger. It’s not super present, simply gently present so it doesn’t overpower the taste of the berries.
Berry Crumble Life
One of the other reasons to love a crumble is that you don’t have the hassle or rolling out any dough. Simply mix it and crumble it over the filling. Another aspect which I particularly like is that it has a higher filling to dough ratio. About 70 to 30 or even 80 to 20. Meaning you get more filling with just the right amount of dough. I have to add that another perk of the crumble is that the dough is on top and gets nice and crispy. Because you layer the crumble on top till you finish the dough, the first layer remains soft and traps all the juices. The second layer remains doughy and the top layer is dry and crispy. I use a baking dish to make it in in order to have the crumble taller. But you can just as easily use a slightly bigger baking dish to spread it out more.
And remember to just enjoy the mess when serving, because as far as I know there is no pretty way of serving crumble.
Crispy Paleo Berry Crumble
- 3 cups berries blackberry, strawberry, blueberry, raspberry
- 2 tsp lemon juice
- 2/3 cup coconut sugar
- 2 tbsp tapioca flour
- 1 tsp ginger grated
- 1 cup almond flour
- ½ cup tapioca flour
- ¼ cup coconut flour
- ¼ cup maple syrup
- ¼ cup coconut oil
- 1 tsp vanilla extract
- Preheat the oven to 170°C.
- Prep square baking dish of around 23 cm with some coconut oil/butter on the bottom.
- In a bowl, gently mix all the filling ingredients and set aside.
- In a separate bowl mix all the crumble ingredients together.
- Pour filling mixture into baking dish.
- Sprinkle dough in small pieces over the top.
- Place in the oven for 30-35 minutes until crumble is golden brown and you can see fruit bubbling underneath.
- Allow to cool for at least 15 minutes before serving.