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RECIPE: PALEO CHERRY BERRY ALMOND CRUMBLE

Today, I have a special treat for you all…A guest post from my friend, Kristen Massad, of ink foods!

Kristen is an incredibly talented pastry chef, and she owned and operated Tart Bakery in Dallas for eight years.  She attended The French Culinary Institute in NYC, so this is a girl who clearly knows her stuff!  On her blog, ink foods, she posts great entertaining tips, kitchen essentials, fabulous family recipes, as well as her own creations.  She is super creative and has a knack for what looks good and tastes good.  Spend some time looking at her blog, and you will see what I mean!  I am so excited to share this recipe with you!

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From Kristen:  I always love a good challenge, especially when it involves food and desserts, but when Andrea asked me to create some paleo desserts for Loubies and Lulu, I was definitely in unfamiliar territory.  I have made some really delicious gluten free desserts, but they are all made with sugar and dairy.  After playing around with almond flour and ingredients that I have never had in my pantry: coconut sugar and coconut oil, I decided that I am going to be making a lot more Paleo inspired desserts.  Not only was I shocked how easy it was to substitute the traditional ingredients that I am familiar with, but it tastes AMAZING!    So here you go…the first of many paleo desserts from Ink Foods!

This recipe is extremely simple and allows you to change the fruit seasonally or to your liking!  I chose cherry and assorted berries because this is one of my favorite combinations, but peaches, apples or even strawberry rhubarb would be fun a great substitute…be creative and make this your own!  Enjoy!

Cherry Berry Almond Crumble from Kristen Massad, ink foods

Ingredients:

Cherry Berry Filling:  4 cups cherry & berries, fresh or frozen, 2 Tbsp honey, 2 Tbsp coconut sugar, zest and juice from 1 orange

Crumble Topping:  1 cup almond flour, 1 cup sliced almonds, 2 Tbsp coconut Sugar, 1 tsp salt, 1 Tbsp Cinnamon, 4 Tbsp coconut oil, melted

Whipped Coconut Milk Topping:  1 can coconut milk (refrigerated overnight), 1 tsp Vanilla Extract

Instructions:

1.  Preheat oven to 375 degrees F

2.  Place cherries and berries in a large bowl
(if using frozen, thaw and drain fruit before mixing other ingredients)

3.  Mix honey, coconut sugar and orange zest and juice in bowl with fruit and mix to combine

4.  Transfer cherry mixture to baking dish (1-9” or 6-3” )

5.  In separate bowl combine almond flour, sliced almonds, coconut sugar and cinnamon

6.  Melt coconut oil and stir into crumble topping

7.  Drop the topping to completely cover the cherry mixture

8.  Bake at 375 degrees F for approx 30-40 mintues or until crumble topping looks golden brown

For the Whipped Coconut Milk:

1.  Skim off the top part of the milk from the can (use only the thick part and leave the liquid in the can)

2.  Whisk coconut milk and add vanilla extract

**Spoon onto warm crumble and dust with cinnamon, serve immediately, and enjoy!

 

Welcome! Loubies and Lulu is a Dallas-based fitness, fashion, and healthy lifestyle blog by Andrea Overturf.

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3 Comments

  1. Nat wrote:

    Hi there. I havent baked it yet, but wondering if the salt was a misprint as it doesn’t appear in the directions for the crumble.

    The reason I ask is because I’ve already mixed my crumble with the 1 tsp of salt and after tasting it, I’m wondering if it is supposed to be there. Seems really salty. But maybe it blends out when you bake it?

    Excited in Ontario

    Nat

    Posted 4.2.16 Reply
    • Andrea wrote:

      Hi Nat! The salt is not a misprint. I have made the recipe several times and it does not come out salty 🙂 Let me know how it comes out…excited to hear that you are making it! Kristen from Ink Foods and I are working on another paleo recipe this spring…coming soon!

      Posted 4.2.16 Reply

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