Prep: 15 mins | Cook: 30 mins | Servings: 6
vegan, gluten free, whole grain blackberry crumble with nuts and no added sugar.
INGREDIENTS
FILLING:
1 pint blackberries
12 ounces3 tablespoon date paste
1 ½ teaspoon tapioca starch
½ teaspoon fresh lemon juice
½ teaspoon lemon zest
½ teaspoon vanilla extract
⅛ teaspoon salt
TOPPING:
½ cup whole rolled oats
½ cup almond flour
2 tablespoon date paste
1 tablespoon peanut butter
¼ cup crushed walnuts
¼ teaspoon cinnamon
⅛ teaspoon sea salt
3 tablespoons olive oil
INSTRUCTIONS
1) Preheat the oven to 375°F and grease an 4×8-inch or similar baking dish.
2) In the baking dish, combine 1 pint blackberries, 12 ounces, 1 tablespoon peanut butter. 3 tablespoon date paste, 1 ½ teaspoon tapioca starch, ½ teaspoon fresh lemon juice, ½ teaspoon lemon zest, and ½ teaspoon vanilla extract and toss to coat.
3) Make the topping: In a medium bowl, combine ½ cup whole rolled oats, ½ cup almond flour, 1 tablespoon peanut butter, 2 tablespoon date paste, ½ cup almond flour, ¼ teaspoon cinnamon, and ⅛ teaspoon salt. Using your hands, work in the 3 tablespoons olive oil until the mixture is crumbly.Spread the topping on top of the berries, leaving some clumps for extra crunch.
4) Bake for 25 minutes, or until the fruit is bubbling.
5) Increase temperature to 400°F. Bake for 5-10 minutes until the topping is golden brown and crisp.
6) Remove from the oven and let cool for 15 minutes.
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