Mixed Berry Crumble with Coconut Whipped Cream
by FASST | Apr 11, 2020 |
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.
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
1Filling: 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).
2Crust: 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.
3Spread 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.
4Whipped 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.
5Serve 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
1Filling: 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).
2Crust: 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.
3Spread 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.
4Whipped 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.
5Serve warm with a dollop of coconut whipped cream and a sprinkle of ground cinnamon.
Mixed Berry Crumble with Coconut Whipped Cream
