As I brought home a huge box of strawberries for this crumble, I realized it's also time for early summer pie (a recipe that always turns into mid-summer pie and late summer pie, too, and is easy enough to make with your eyes closed -- and so good).
Like Early Summer Pie, this recipe is a backbone that's easy to adjust -- sub butter for coconut oil, add more honey or sugar to sweeten it up (it's not terribly sweet but great with vanilla ice cream or vanilla greek yogurt), play with the topping. The original recipe (paleo from delightedmomma.com) called for 1 1/2 c almond flour for the topping and no oats or pecans. I've eaten this for dessert and breakfast every time I've made it (hence the name).
- 4 c of berries -- whatever you like, mix or keep solo (fresh blueberries may end up watery)
- 1/2 c of almond flour
- 1/2 c oats
- 1/2 c chopped pecans
- 2 tbs of coconut oil (melted)
- 2 tbs of honey or sugar or coconut sugar if berries are sweet, if they are tart, add extra
- Preheat oven to 375 degrees
- Grease a pie plate or 8x8 baking dish with coconut oil and spread out berries
- In a separate bowl, mix together the remaining ingredients until crumbly
- Spread the crumb evenly over the berries. Top with cinnamon and a sprinkle of sugar
- Bake for 30-35 minutes or until top is golden brown