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Berry Coconut Crumble

Prep: 10 min

Cook: 25 min

2 servings

Easy

This Berry Coconut Crumble is a delightful dessert packed with anti-inflammatory benefits, thanks to the inclusion of berries and nuts. Berries are rich in antioxidants and anti-inflammatory compounds, while nuts provide healthy fats, including omega-3 fatty acids. The coconut adds a tropical twist and together with the almond flour, makes this dessert both gluten-free and delicious.

Anti-Inflammatory Ingredients

Mixed BerriesWalnuts2/10 Coconut Oil5/10 Cinnamon2/10

Ingredients

2 cups mixed berries (blueberries, raspberries, strawberries)
2 tablespoons coconut oil
1/2 cup almond flour
1/4 cup shredded coconut
1/4 cup chopped walnuts
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Instructions

Preheat the oven to 375°F (190°C).

In a mixing bowl, combine the mixed berries with the maple syrup and vanilla extract. Stir until the berries are evenly coated. Transfer the berry mixture to a baking dish.

In another bowl, mix together the almond flour, shredded coconut, chopped walnuts, and ground cinnamon. Add the coconut oil and mix until the mixture resembles coarse crumbs.

Sprinkle the crumble mixture evenly over the berries in the baking dish.

Bake in the preheated oven for 25 minutes or until the topping is golden brown and the berries are bubbling.

Allow to cool slightly before serving. This dessert can be enjoyed warm or at room temperature.