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Summer Berry Crumble 🍓🍓🍓
A summertime breakfast, snack, or dessert idea that we ABSOLUTELY LOVE ❤
This Summer Berry Crisp must be on your menu this weekend! Your house will smell absolutely delightful while it’s baking, and you’ll warm up those bellies with this lightly sweetened (shhh…secretly nutritious) in-season treat!
A dollop of whipped coconut cream or high-quality vanilla bean ice cream on top = absolute perfection!
➡️How To Make Oat Flour
Oat flour is the simplest flour to make at home, using whole rolled oats (old-fashioned oats) and your high-speed blender or food processor.
2 cups of whole rolled oats equal about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.
You may have to stop your machine and move the flour around with a spoon.
Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.
🍯 The sweetness factor is such a PERSONAL preference, so please consider this when adding in the honey, or maple syrup. Depending on your taste, you may want a bit more or less.
12 servings
Ingredients:
FOR the SHORTBREAD CRUST:
- 2 cups almond flour
- 1/4 cup oat flour
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/3 cup pure maple syrup or raw honey
- 1/4 cup melted unrefined coconut oil
FOR the FILLING:
- 2 cups homemade chia seed strawberry jam
- 1 cup fresh raspberries
FOR the CRUMB TOPPING:
- 1 cup almond flour
- 1/2 cup old-fashioned rolled oats
- 1/3 cup finely chopped walnuts
- a pinch of sea salt
- 1/2 tsp vanilla extract
- 1/4 cup maple syrup or raw honey
- 2 Tbsps melted coconut oil
Instructions:
Preheat your oven to 350 degrees f.
Line an 8×11 inch baking pan with parchment paper.
In a mixing bowl, add all shortbread crust ingredients and stir well until thoroughly combined. Add a few drops of almond milk or water if necessary.
Press this mixture into the bottom of your prepared pan and bake for 10-12 minutes, or just until the edges are nicely golden brown.
Allow your crust to cool for about 5 minutes, then evenly spread your chia seed strawberry jam on top.
In another mixing bowl, add all of your crumb topping ingredients and using a silicone spatula stir well to combine.
Sprinkle this crumb mixture evenly over your strawberry jam filling. Top with fresh raspberries as desired.
Place your pan into the preheated oven, and bake for 15-20 minutes, or just until nicely golden brown.
Remove from the oven and allow to cool before slicing and serving.
Enjoy!
❤️Rachel
Ingredients
FOR the SHORTBREAD CRUST:
- 2 cups almond flour
- 1/4 cup oat flour
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/3 cup pure maple syrup or raw honey
- 1/4 cup melted unrefined coconut oil
FOR the FILLING:
- 2 cups homemade chia seed strawberry jam
- 1 cup fresh raspberries
FOR the CRUMB TOPPING:
- 1 cup almond flour
- 1/2 cup old fashioned rolled oats
- 1/3 cup finely chopped walnuts
- a pinch of sea salt
- 1/2 tsp vanilla extract
- 1/4 cup maple syrup or raw honey
- 2 Tbsps melted coconut oil
Instructions
- Preheat your oven to 350 degrees f.
- Line an 8x11 inch baking pan with parchment paper.
- In a mixing bowl, add all shortbread crust ingredients and stir well until thoroughly combined. Add a few drops of almond milk or water if necessary.
- Press this mixture into the bottom of your prepared pan and bake for 10-12 minutes, or just until the edges are nicely golden brown.
- Allow your crust to cool for about 5 minutes, then evenly spread your chia seed strawberry jam on top.
- In another mixing bowl, add all of your crumb topping ingredients and using a silicone spatula stir well to combine.
- Sprinkle this crumb mixture evenly over your strawberry jam filling. Top with fresh raspberries as desired.
- Place your pan into the preheated oven, and bake for 15-20 minutes, or just until nicely golden brown.
- Remove from the oven and allow to cool before slicing and serving.
- Enjoy!
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