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Summer Berry Crumble

Servings: 12

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!