Berry Rhubarb Crumble

Berry Paleo CrumbleCrumble topping:

• ¾ cup (80 g) blanched almond flour (or almond meal or hazelnut meal; try tiger nut flour for nut-free)
• ¼ cup (35 g) cassava flour (or sweet rice or GF AP flour for non-paleo)
• 1 ½ tablespoons (11 g) tapioca flour (or cornstarch)
• ½ cup (50 g) toasted pecans or walnuts, coarsely chopped (omit for nut-free or use pumpkin seeds)
• ⅓ cup (45 g) coconut sugar or maple sugar
• 1 teaspoon vanilla essence
• ½ teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• 1 stick (half cup) salted butter

Filling

• Fill dish with fruit (in this case I used a mix of rhubarb, strawberries, blueberries) 

Toss with

• 1 teaspoon vanilla essence
• Sweetener - I used between 1/3 - 3/4 cups of coconut sugar depending on sweetness of fruit 
• 1 teaspoon ground cinnamon

Optional

• 1-3 tablespoons of tapioca or corn starch if you need the filling to set/ prefer less runny texture

Bake in 350 - 400 degree oven till filling is bubbling and topping browned (around 45mins) I find the paleo topping browns very quickly so often use foil to cover and place on lowest shelf. Recipe I used for the topping -Tarahttps://bojongourmet.com/paleo-apple-crisp-almond-flour/">https://bojongourmet.com/paleo-apple-crisp-almond-flour/