As all the fall fruit arrives, I want the house to smell like an apple crisp. Some folks call this style of dessert a crisp, for others it is a crumble.
Here’s my recipe that I use for all types of berries, apples, pears, peaches, apricots, plums…whatever fruit is available.
It comes together in a jiffy, which is important when you have toddlers in the kitchen trying to help.
½ cup butter or coconut oil
2 cups almond flour
2 tablespoons sugar
4 to 6 cups blackberries, raspberries, or blueberries (enough to fill an 8 x 8 baking dish)
1 teaspoon ground cinnamon
Preheat oven to 350 degrees.
To make the crumble topping, mix butter (or coconut oil), almond flour and sugar together in mixing bowl until well mixed.
Place berries into baking dish, leaving about an inch of pan showing, so you won’t deal with bubbling over in the oven. Add cinnamon to berries and stir to mix.
Pour crumb topping on the berries, making sure all the berries are covered evenly. Bake for about 45 minutes, until topping is golden and berries are bubbling.