I serve this with a nice dollop of Greek yogurt for breakfast during Passover, but it’s just as satisfying as an afternoon treat with a cup of tea or warmed up and served over vanilla ice cream as dessert.
This recipe can be made pareve or dairy.
Breakfast Berry Crumble
March 23, 2021
Ingredients
- 1pint strawberries
- 1pint blueberries
- 1pint raspberries or blackberries, or a combination
- 2Tbsp sugar
- 2tsp fresh lemon juice
- 1tsp lemon zest
- ½tsp cinnamon
- 1cup almond flour
- ¼tsp sea salt
- ⅔cup brown sugar
- ½cup sliced almonds
- ½cup cashew pieces
- 4Tbsp butter or margarine, melted
- Greek yogurt or vanilla ice cream (optional)
Yield: 16 servings
Time: 1 hour
Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
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.
- Step 3
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.
- Step 4
Bake for 40-50 minutes, or until browned on top and berries have released juices.
- Step 5
Serve warm with Greek yogurt or ice cream if desired.
