Berry Crumble
12-15 bars
YIELD
30 minutes
PREP TIME
35 minutes
BAKE TIME
1 hour 5 minutes
TOTAL TIME
Ingredients
1 2/3 cup of puréed strawberries and blueberries ¼ cup of Anthony’s Cane Sugar ¼ cup of Anthony’s Arrowroot Flour 2 tsp Anthony’s Chia Seeds 1 tsp flax seeds ½ tsp of Agar Powder dissolved in 1 T of hot water Ingredients for Crust 1 cup of Anthony’s Almond Flour 1 cup of Anthony’s Brown Rice Flour ½ cup of Anthony’s Tigernut Flour 1 cup of Anthony’s Coconut Flour 1 cup of Anthony’s Coconut Oil 1 tsp of Anthony’s Cinnamon ¼ tsp of nutmeg ½ cup water ½ cup of old fashioned rolled oats
Instructions
Preheat the oven to 350 degrees and grease a 9X9 or 8X8 inch pan. In a food processor, combine all of the ingredients for the filling. Process until smooth. Place the filling in the refrigerator. In a bowl, add the almond flour, brown rice flour, Tigernut flour, cinnamon, & nutmeg and stir to combine. Add the coconut oil to the bowl and cut it in until combined with the flours. Next, add the water and oats to the bowl and stir to combine. It can be easier to use your hands to combine the dough. Spread ½ of the dough into the bottom of the pan and pat down into a smooth and even layer. Place the pan in the oven and cook at 350 degrees Fahrenheit for 20 minutes. Once the crust is finished, remove from the oven and remove the fruit mixture from the refrigerator. Add the fruit mixture to the top of the cooked crust and spread evenly. Use the other ½ of the dough mixture and crumble on top of the fruit layer. Return the pan to the oven and cook for 20 minutes. Remove the pan from the oven and let the bars cool. Store the leftovers in the refrigerator.
LEARN TO MAKE IT
LATEST RECIPES
Pumpkin Pie Steel Cut Oats
Steel cut oats are hearty, healthy and less processed than rolled oats. Though they take a bit longer to cook, this cozy and flavorful breakfast is worth the wait.
Read more
Apple Pie Overnight Oats
Warm fall spices give these overnight oats the perfect apple pie flavor.
Read more
Fig and Goat Cheese Flatbread
Anthony's walnuts bring the perfect crunch to this fig, goat cheese and arugula flatbread.
Read more