Easy almond crumble recipe with blackberry
This almond crumble recipe with blackberries and blue berries is the ideal indulgent breakfast. It is also gluten-free, lactose-free and paleo-proof. And of course, it just tastes super delicious! Perfect for blackberry season or use frozen fruit to make this all year round.
Almond Crumble recipe with Blackberries
I first made this almond crumble for (the Dutch) Paleo Magazine several years ago. I wanted a sort of version of the classic apple crumble, but gluten-free and with blackberries and blueberries. And this version was definitely a success. You can make it for breakfast, but you can also serve it as a dessert. Imagine it to be warm and oozing and with some vanilla ice cream. Now who wouldn’t want that!
What can you find in this post?
Of course, it takes a bit longer to make because the almond crumble has to be baked in the oven, but it is well worth the wait. And the smells that fill the kitchen in the meantime will keep you from sitting with your nose to the grindstone waiting for the oven to finish.
Making the almond crumble recipe
This almond crumble recipe is super easy to make. All you need to do is put the fresh blackberries and fresh blueberries in a baking dish. Make sure to brush the baking dish with a bif of coconut oil before adding the berries in. Then make the topping by mixing the rest of the ingredients in a large bowl (except the whole almonds and hazelnuts) and pour the crumble mixture over the fruit. It’s not the same as a classic crumble mix as it is more a batter than anything else. Sprinkle the chopped nuts (mixed briefly with a little honey) over the batter and bake in the preheated oven for about 20-25 minutes. To prevent the fruit bubbling over the edge and into the oven make sure to place the dish on a baking sheet covered with parchment paper.
Sugar free almond crumble
The recipe only has honey in it, but you can definitely substitute this for brown sugar or coconut sugar.
While it might not resemble your average crumble topping it is totally worth making. I would say it is somewhere of a mix between a crumble and a cobbler. So you could call it a sugar free blackberry cobbler with a bit of a crunchy finish. While the honey still is a form of sugar you can totally leave that out if you wanted it to be entirely sugar free. The fresh berries already have their own sugar content and leaving out the honey is definitely an option.
To serve
You can serve the almond crumble on its own or with coconut yoghurt or a scoop ice cream. Both are delicious, depending on whether you are serving it for breakfast or dessert. And also if you want to keep the almond crumble sugar free you obviously use no ice cream.
Can I make the almond crumble with other fruits?
Yes, you can. You can make this almond crumble with apples, pears or even softer fruits such as apricots and nectarines. Keep in mind that different fruits have different sugar content. So depending on how sweet you like your crumble you might need a bit of honey, coconut sugar or other sweetener alternative.
Can I store the almond crumble?
Yes, you can make it well in advance. You can store it in the fridge for 1-2 days before baking or you can make it and reheat it later. It’s delicious at room temperature or slightly warm so it doesn’t need long to reheat. It would be great to keep it in an airtight container in the fridge or cover with plastic wrap.
Can I make a regular blackberry crumble?
Of course you can. Use the recipe for apple crumble but replace the apple for the blackberries and the blue berries. The flour mixture is than replaced with a regular crumble mix. Which is made of all purpose flour, unsalted butter and about a cup sugar. That is then rubbed between your fingers to coarse crumbs. Or use a food processor and briefly mix it. Not too long as you do not want to form a dough.
Can I use frozen fruits?
Yes you can definitely use either fresh fruit or frozen fruit. I would defrost the berries first before adding into the baking dish to prevent the blackberry filling being too cold.
Additions and variations
You can definitely make some variations on this delicious dessert. Instead of the whole almonds you can use slivered almonds or pistachio. Adding a bit of lemon zest or lemon juice is a great addition to the juicy filling. I added a teaspoon of vanilla extract but adding some almond extract is also delicious and will increase the almond flavor of the almond meal.
If you’re not too worried with keeping it paleo, you can also add some rolled oats to the topping and place that on the pie dough.
All in all this is a perfect dessert or breakfast for late summer when tart blackberries are plentiful and delicious.
Almond Crumble with Blueberries and Blackberries
Equipment
- Oven dish 20 cm
Ingredients
- 150 g blueberries
- 75 g blackberries
- 250 ml coconut milk
- 1 teaspoon vanilla
- 40 g honey
- ½ teaspoon cinnamon
- 2 eggs beaten
- 75 g almond flour
- 30 gr chopped almonds
- 30 gr chopped hazelnuts
- Preheat the oven to 180˚C (350˚F)
- Put the blackberries and blueberries in a cake tin.
- In a bowl, whisk together the coconut milk, 1 tbsp honey, vanilla, cinnamon, eggs and almond flour to make a batter. Pour over the fruit mixture.
- Mix the almonds and hazelnuts with the rest of the honey and stir well so that all the nuts have some honey in them. Spread this over the top and bake in the oven for about 25 minutes or until golden brown.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
