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Berries and Cherries Crumble

I wanted to make us a treat, but nothing too time consuming, or hands on preparation. I wanted something different, something with fruit. So, I went to my freezer. I almost always have frozen fruit in my freezer. They’re great for smoothies, and fruit crumbles. You don’t have to let them thaw – Time Saver. You can use just about any frozen fruit. This is what I had on hand.

For the berries and cherries:

  • 4 c triple berries (blackberry, blueberry, raspberry)
  • 2 c dark pitted cherries
  • 1 orange, zested and juiced
  • 2 tbsp paleo all-purpose flour (see website)
  • 3 tbsp maple sugar

For the topping:

  • 1/2 c blanched, sliced almonds
  • 1/2 c paleo all-purpose flour (see website)
  • 1/2 c almond meal/flour (see website))
  • 1/4 c maple sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of sea salt
  • 4T butter or ghee, softened

Preheat oven to 350 degrees.

For the berries and cherries: Mix all the ingredients together in a bowl, making sure everything is well incorporated, and coated. Transfer to a 8×8 baking dish.

For the topping: put all the ingredients in a bowl, with a bowl break up butter so the mixture is in small clumps. Scatter the topping over the berries/cherries in an even layer. Bake until the topping is golden brown and the berry/cherry juice is bubbling up through the topping, about 30-40 minutes.

Top with whipped coconut cream, or whipped cream if you do dairy.

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