Whole30 Berry Crumble

This berry crumble screams both summer and autumn – my two favorite seasons. The combination of warm and toasty roasted pecan, almond, and spiced crumble topping with the  juicy and bright summer berries makes the perfect segue from summer to fall. Naturally sweet berries and salty spiced topping is another reason why this sweet & salty treat is the best of both worlds. I’ve served this as a dessert at dinner parties and it’s tagged along to church picnics and no one has ever guessed that this is Whole30! On mornings when I’m just not feeling the egg game, this is my breakfast alternative. It’s really so versatile, simple, and naturally tasteful – you may even be convincing the least suspecting that Whole30 isn’t so impossible after all.

Here’s what you’ll need:

• 1 bag frozen mixed berries (no sugar added)
• 2 cups Almond Flour
• 2 cups chopped pecans
• 2 TBS Cinnamon
• ½ TBS Nutmeg
• ½ TBS Cardamom
• Pinch of Sea Salt
• 2 TBS coconut oil

Preheat oven to 350, bake for 30-35 minutes

1. Preheat oven to 350 degrees.
2. Combine almond flour, pecans, cinnamon, nutmeg, cardamom and sea salt in a mixing bowl.
3. Melt coconut oil and pour over dry mixture.
4. Stir in melted coconut oil until dry mixture clumps together, forming the crumble.
5. Cover bottom of an 8×9 glass baking dish with frozen berries.
6. Cover frozen berries with crumble mixture.
7. Bake in oven for 30-35 minutes or until berries are bubbling.
8. Let cool for 10 minutes before serving.