Diet Type: Dairy free, Egg free, Gluten free, Grain free, Phase 1 Semi Restricted, Phase 2 Reduce and Repair, Vegetarian
Cooking Time: Under 30 minutes
Prep: 10 mins
Cook: 15-20 mins
Yields: 4 servings
This delicious berry crumble is perfect on a cold winter's night. Topped with a nut and coconut crumble, it is delicious served with vanilla ice cream.
1/3 cup pecans
1/3 cup hazelnuts
1/3 cup shredded coconut
1/2 tsp cinnamon
1/2 tsp nutmeg
Pinch of sea salt
1 tbs coconut oil
1 tbs honey
2 cups mixed berries
Pre-heat your oven to 350F.
Place the berries into 4 x 1 cup ramekins or one large oven safe dish.
Place the pecans, hazelnuts, coconut, cinnamon, nutmeg and salt into a food processor. Blitz until finely chopped or at a consistency you like. Add in the coconut oil and honey and blitz until well combined.
Scoop the topping onto the berries and place in the oven for 15-20 minutes or until the berries are bubbling and the topping is golden. Serve.
This is delicious served with my vanilla ice cream or a scoop of whipped coconut cream.
Nuts can burn easily so if you have a fast oven, keep an eye on them to ensure the topping doesn’t burn. You can cover them with aluminium foil if they are browning too quickly.
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