Berry Coconut Crumble
Finally, a crumble that's not loaded with sugar!
Ingredients
1/4 c. unsalted butter, at room temperature, plus more for dish
1 c. almond flour
1/2 c. old-fashioned oats
1/2 c. pecans, chopped
1 tsp. ground cinnamon
1/2 tsp. Kosher salt
2 tbsp. pure maple syrup
4 c. frozen raspberries
1 c. pomegranate seeds
2 tbsp. cornstarch
1 tbsp. cane sugar
1/3 c. unsweetened coconut flakes
Directions
Ingredients
1/4 c. unsalted butter, at room temperature, plus more for dish
1 c. almond flour
1/2 c. old-fashioned oats
1/2 c. pecans, chopped
1 tsp. ground cinnamon
1/2 tsp. Kosher salt
2 tbsp. pure maple syrup
4 c. frozen raspberries
1 c. pomegranate seeds
2 tbsp. cornstarch
1 tbsp. cane sugar
1/3 c. unsweetened coconut flakes
Directions
- Heat oven to 350°F. Butter 2-quart casserole dish or 6 mini dishes.
- Make crumble: In large bowl, mix almond flour, oats, pecans, cinnamon and salt with maple syrup and 1/4 cup butter until mixture is no longer dry and large clumps form; set aside.
- For full instructions please see : www.goodhousekeeping.com
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