Nothing beats a warm & comforting berry crumble on a winter's night. The perfect dessert with a fraction of the carbs. Best served with your favourite sugar-free ice cream!
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- Prep 10 MINS
- Cook 30 MINS
- Yields 12
Ingredients
The Crumble Mix
1 cup (100g) PBCo. Almond Flour 2 Tb (approx 25g) PBCo. Erythritol Natural Sweetener 100g butter, melted. 1/2 cup oats (50g) 1/2 cup (40g) flaked almonds. 1/2 cup (40g) desiccated coconut. 1 teaspoon ground cinnamon (add more of less to suit your taste) The Berry Mix 500g frozen berries of choice, we used blueberries, raspberries and blackberries. 1 Tb (approx 15g) PBCo. Erythritol Natural Sweetener
Directions
1Preheat oven to 170.
2Combine the 1 tbsp of sweetener and berries into a deep dish oven safe bowl. (the dish you bake in is fine)
3In a separate bowl combine all dry ingredients.
4Add the melted butter to the dry mixture of almond meal, flaked almonds, oats, coconut and sweetener and combine well.
5Add crumble mix to the berries, press down a little and then fluff up the top with a fork.
6Bake for 30-40 mins(or until golden)
7Storage - Left over crumble will keep in the fridge for up to 5 days. Serving Suggestion Serve with you favourite ice cream! Check our list of The Best Low Carb ice Cream in the Supermarket
Notes
1Switch the berries to apple and rhubarb, apple berry, whatever you fave fruit crumble combo.
2Serve with a dollop of yoghurt for a lovely brunch option
