Berries are the darlings of the plant paradox program. They are to be consumed in moderation and only in season, like any other fruits, but they are more desirable than most other fruits due to their low sugar content and the incredible benefits. So unless you are following the Keto Intensive Program and/or are insulin resistant, now is the time to enjoy the summer berries. And this lectin free, added sugar-free, grain free and extremely easy to make the crumble, is a refreshing addition to your diet this summer.
Sweet, sour, crunchy, fresh
That’s pretty much how I would describe this crumble. The reason I decided to make it was because I had a variety of berries from my shopping trips in the past week that had to be used: blueberries, strawberries, and a few raspberries. And by the way, when it comes to berries, always part of the dirty dozen group, buy organic. Better not have them at all if you don’t find organic; the amount of pesticides that you can find on berries is scary..
The crumble was made of ground hazelnut and ground almonds. I used whole hazelnuts and almonds and processed them in my KitchenAid to get small size pieces – you don’t want to make it all the way to flour but also they have to be small enough to stick together and create the crunch. I added coconut flour, shredded coconut, Lakanto golden sweetener and French butter (you can use a mix of coconut oil and coconut butter for a dairy-free version). You can make these as individual portions in ramekins, or you can use a bigger one, like the one you see in my picture. Mine is Pyrex and it has a lid, and I think is sold as a small casserole baking dish (you don’t need the lid though so use any ceramic or glass baking dish you have that can take two cups of fruits plus some space on top for the crumble.