Strawberry, Blueberry Crumble

With summer approaching I thought it was the perfect time to share one of our favorite desserts. It’s light and not overly sweet. Perfect for a picnic or gathering. Whenever I make this it doesn’t last long, we love to top it with some non-dairy ice cream or whipped topping.

In other news, I’m still working on getting my website more functional. It hasn’t been long since I’ve started my bento journey on Youtube so getting it situated has been a process! Hopefully this format for recipes works for now until I can figure out how to get recipe cards going. Thanks so much for being patient with me!

- Jess

Strawberry Blueberry Crumble

INGREDIENTS (FILLING):

• 1 quart strawberries (sliced)

• 1 heaping cup blueberries (frozen or fresh)

• 1 tablespoon tapioca flour

• 4-5 tablespoons raw honey (use more or less depending on sweetness of berries)

INGREDIENTS (CRUMBLE TOPPING):

• 1 cup GF almond flour

• 2 tablespoons tapioca flour

• 1/2 teaspoon ground cinnamon

• 1 teaspoon vanilla

• 2 tablespoons olive oil

• 2 tablespoons raw honey

• pinch of salt

DIRECTIONS :

Preheat oven to 350

Mix all of the filling ingredients in a bowl (berries, tapioca flour, honey). Make sure that everything is well coated in the honey and tapioca flour.

In a separate bowl mix all the dry ingredients together (almond flour, tapioca flour, cinnamon and pinch of salt) until well incorporated. Add olive oil, honey and vanilla and use a fork to mash ingredients together until mixed well and formed into a crumbly texture. If the mixture is too wet feel free to add more almond flour.

Pour the filling mix into a tart or pie pan and spread evenly. Crumble the topping mixture over the top of the filling mixture in an even layer. Bake in the oven for 20-30 minutes until topping is golden brown and fruit filling is bubbling on the sides. Let cool or eat warm and enjoy!