Updated: Aug 28
1/2 cup blackberries
1/2 cup strawberries, hulled and sliced
1 tablespoon cornstarch
1 tablespoon honey
1 cup rolled oats
1/2 cup almond flour
1/2 cup chopped pecans
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/2 teaspoon ground cinnamon
Pinch of salt
Preheat the oven to 350°F. Grease a 9-inch baking dish with coconut oil.
In a medium bowl, toss together the blackberries, strawberries, cornstarch, and honey until well combined. Pour the mixture into the prepared baking dish.
In a separate bowl, mix together the rolled oats, almond flour, chopped pecans, maple syrup, melted coconut oil, cinnamon, and salt until crumbly. Sprinkle the crumble mixture over the fruit.
Bake for 25-30 minutes, or until the crumble topping is golden brown and the fruit is bubbling.
Let cool for 10 minutes before serving.
Serving Size: 4