Breakfast Berry Crumble
By Shannon Sarna
This can be made pareve or dairy
Total time: 1 hour
1 pint strawberries
1 pint blueberries
1 pint raspberries or blackberries, or a combination
2 Tbsp sugar
2 tsp fresh lemon juice
1 tsp lemon zest
1/2 tsp cinnamon
1 cup almond flour
1/4 tsp sea salt
2/3 cup brown sugar
1/2 cup sliced almonds
1/2 cup cashew pieces
4 Tbsp butter or margarine, melted
Greek yogurt or vanilla ice cream (optional)
Preheat oven to 350 degrees.
Combine berries with sugar, lemon juice, lemon zest and cinnamon in a bowl and toss gently. Place into a greased 11×9 baking dish. Set aside.
Combine almond flour, salt, brown sugar, almonds, cashews, and melted butter or margarine in a large bowl and mix gently until just combined. Sprinkle mixture over berries until coated with even layer of the topping.
Bake for 40-50 minutes, or until browned on top and berries have released juices.
Serve warm with Greek yogurt or ice cream if desired.
Yield: 16 servings