Name: Almond crumble with blackberries
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 1⁄4 piece Lime; 75 g Blackberries; 1⁄4 tsp Vanilla powder; to taste Liquid stevia; 20 g Shredded Coconut; 1⁄4 tsp Cinnamon; 1 pinch Celtic sea salt; 1⁄2 Tbsp Coconut oil (melted); 15 g Almond flour; 20 g Almond flakes; 0 pinches Vanilla powder

Nuts

Fruit

Citrus

Julie van den Kerchove

Oven

Oven dish

Breakfast

I could enjoy this almond crumble with blackberries all year round. Fresh from the oven with a few spoons of coconut cream or a scoop of ice cream from almond or coconut yogurt. Simple, fast and packed with flavor!

Keto

Vegetarian

Vegan

Blackberries

Almond crumble

Almond crumble with blackberries

 Preheat the oven to 175 degrees Celsius. 

 Season the blackberries with the juice and zest of half a lime, a few drops of stevia and two pinches of vanilla powder in a small baking dish. 

 For the almond crumble: Mix the coconut flakes with the flaked almonds, the almond flour, the melted coconut oil, the cinnamon, the vanilla powder and the sea salt in a bowl. Pour the crumble on a baking tray covered with parchment paper. 

 Place the berries and crumble in the oven for 10 minutes. Be careful not to burn the crumble. 

 Serve with a spoonful of coconut cream or a scoop of sugar-free ice cream (I used vegan ice cream based on frozen coconut yogurt). 

Almond crumble with blackberries

Almond crumble with blackberries

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Macros(per serving)

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