There’s nothing quite like a nourishing crumble – this Berry and Almond Crumble is my new favorite!
Berries are true nutritional powerhouses, packed with antioxidants to support glowing skin and a healthy immune system. Their naturally sweet yet slightly tart flavor makes them a perfect pairing for a golden, crunchy almond topping, rich in healthful fats and fiber.
Serve it warm with a dollop of Greek yogurt for breakfast or your favorite ice cream for a delicious sweet treat!
Time to make: 40 minutes
Serves: 6
Ingredients:
For the filling:
- 2 cup (300g) frozen blueberries
- 2 cup (280g) frozen raspberries
- 1 cup (240g) frozen strawberries
- 1 lemon, juiced
- 1 tsp vanilla extract
- 1 tbsp cinnamon
For the crumble:
- 1 cup (100g) rolled oats
- ½ cup (50g) coconut flakes
- ½ cup (80g) almonds, roughly chopped
- 3 tbsp chia seeds
- 2 tbsp LSA mix
- 2 scoops JSHealth Vitamins Vanilla Bean Protein + Probiotics, optional
- 1 tsp cinnamon
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
To serve:
- Greek yogurt or vanilla bean ice cream (coconut yogurt/ice cream for dairy-free)
Method:
Preheat the oven to 180°C or 350°F.
Place the berries in a pie dish. Add the lemon juice, vanilla, and cinnamon. Gently stir to combine.
To make the crumble, combine the ingredients in a large bowl, and stir until they’re combined.
Sprinkle the crumble mixture over the berries and place in the oven. Bake for 30 minutes or until the fruit is tender and the topping is golden and crunchy.
Serve with a dollop of your favorite yogurt or ice cream.
