Introducing…the most epic berry crumble recipe I’ve ever tasted…in adorable gold painted DIY ramekins (learn how to paint ceramics gold by reading my Mug Makeover DIY). My sister, Toby, has recently committed to clean/whole food eating and lost 35+ lbs since December! I like to remind her that losing that much weight is like losing 5 newborn babies from her body! Incredible. Her main focus has been on eating real food and preparing it in the most healthy, fresh way, and eating a proper balance of healthy carbs, protein and fat at each meal. She has also used the My Fitness Pal app to help her stay on track. I am so proud of her for making her health a priority. She is aglow with all her new energy she has from fueling herself well. Toby introduced me to this recipe from PaleoGrubs.com. It’s become one of my all-time favorite desserts. It’s great served warm with a little vanilla coconut ice cream, or whipped cream. (I also have been known to eat the leftovers for breakfast with a dollop of Greek yogurt too.)
2 pints fresh berries
Juice of 1 lemon
1 cup almond flour
1/2 cup slivered almonds
1/4 cup coconut oil, melted
2 tbsp maple syrup
1 tsp cinnamon
1/8 tsp salt
Pinch of nutmeg
1) Preheat the oven to 375 degrees F. In a small bowl, toss the berries with the lemon juice. Divide between six ramekin dishes.
2) Using the same bowl, mix together the remaining ingredients until combined. Spoon the almond crumble over the berries. Bake for 30-35 minutes, until bubbly and golden brown. Let cool slightly before serving.
Again, if you are wondering how to spruce up your ramekin dishes like I did here, check out this mug makeover DIY.
Congrats again to my sis for making, eating, and sharing so much good, healthy food. I am so proud of you!