The Pioneer Woman Tasty Kitchen
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Simple Berry Crumble with Oats & Ground Almonds

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Level: Easy

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Description

A bountiful mix of cherries, raspberries, strawberries, pomegranate seeds, and blueberries topped with a delicious crumble mixture of oats, ground almonds, coconut oil, and honey.

Ingredients

  • ½ cups Ground Almonds
  • 2 cups Whole Oats
  • 1 dash Kosher Salt
  • 1 teaspoon Vanilla Extract
  • 6 Tablespoons Honey
  • 5 Tablespoons Coconut Oil, Room Temperature
  • 4 cups Frozen Berries

Preparation

Preheat oven to 350ºF.

Chop the almonds in a food processor until finely ground. Combine oats, ground almonds, salt, and vanilla in a large bowl. Add honey and coconut oil and stir with wooden spoon until well mixed.

In a square baking dish (8×8 or 9×9), arrange berries at the bottom. Spoon oat mixture over berries and spread evenly.

Bake for 25–35 minutes or until oat mixture has turned golden brown. Serve warm. Will keep in a sealed container for 7 days but good luck trying to keep it in your fridge for that long.

Note: For a vanilla glaze topping, I combined ½ cup powdered sugar, 1 teaspoon vanilla, 1 tablespoon skim milk in a small bowl. Stir with whisk.

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