This mixed berry crumble with coconut whipped cream is gluten-free and bursting with flavor. Serve it warm and top it with coconut whip cream for a delicious and guilt-free dessert.

Total Time45 mins
For the Filling
 20 oz frozen mixed berries(strawberries, blueberries, blackberries)
 2 tsp lemon juice
 ¼ tsp salt
 3 tbsp chia seeds
For the Crust
 2 cups almond flour
 ¼ tsp salt
 2 tsp pure vanilla extract
 5 tbsp melted ghee
 ¼ cup walnuts or pecans, chopped
For the Coconut Whipped Cream
 1 can coconut cream, chilled
 1 tbsp pure maple syrup
 1 tsp vanilla extract
1

Filling: In a saucepan, combine the berries, salt and lemon juice. Bring to a boil until berries are thawed and berries are mostly broken down about 5-7 minutes. Stir in chia seeds and let cool (it will thicken as it cools).

2

Crust: Preheat oven to 350 degrees. Line 8 x 8 inch pan with parchment paper. In bowl, combine almond flour, salt and mix. Then add vanilla melted ghee and nuts. Mix well. Remove 1/4 c of mixture. Press remaining mixture evenly along the bottom of the baking dish. Bake for 15-18 minutes until turns lightly brown. Let cool for 10 minutes.

3

Spread the filling evenly over the baked crust. Sprinkle the reserved crust mixture over the top along with some sliced almonds (optional). Bake 18-20 minutes to heat thoroughly.

4

Whipped coconut cream: Ensure coconut cream, beaters and bowl are all chilled at least 4 hours. Pour all ingredients in chilled bowl and mix on high until soft peaks begin to form, about 2 minutes. Refrigerate until ready to use.

5

Serve warm with a dollop of coconut whipped cream and a sprinkle of ground cinnamon.

Ingredients

For the Filling
 20 oz frozen mixed berries(strawberries, blueberries, blackberries)
 2 tsp lemon juice
 ¼ tsp salt
 3 tbsp chia seeds
For the Crust
 2 cups almond flour
 ¼ tsp salt
 2 tsp pure vanilla extract
 5 tbsp melted ghee
 ¼ cup walnuts or pecans, chopped
For the Coconut Whipped Cream
 1 can coconut cream, chilled
 1 tbsp pure maple syrup
 1 tsp vanilla extract

Directions

1

Filling: In a saucepan, combine the berries, salt and lemon juice. Bring to a boil until berries are thawed and berries are mostly broken down about 5-7 minutes. Stir in chia seeds and let cool (it will thicken as it cools).

2

Crust: Preheat oven to 350 degrees. Line 8 x 8 inch pan with parchment paper. In bowl, combine almond flour, salt and mix. Then add vanilla melted ghee and nuts. Mix well. Remove 1/4 c of mixture. Press remaining mixture evenly along the bottom of the baking dish. Bake for 15-18 minutes until turns lightly brown. Let cool for 10 minutes.

3

Spread the filling evenly over the baked crust. Sprinkle the reserved crust mixture over the top along with some sliced almonds (optional). Bake 18-20 minutes to heat thoroughly.

4

Whipped coconut cream: Ensure coconut cream, beaters and bowl are all chilled at least 4 hours. Pour all ingredients in chilled bowl and mix on high until soft peaks begin to form, about 2 minutes. Refrigerate until ready to use.

5

Serve warm with a dollop of coconut whipped cream and a sprinkle of ground cinnamon.

Notes

Mixed Berry Crumble with Coconut Whipped Cream

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