Triple Berry Crumble

Recipes posted a year ago:

• Strawberry Rhubarb Ginger Salsa
• Tamari-Ginger Chicken Thighs with Zucchini

Today my mom and I picked some raspberries and blackberries over at my uncle’s house.  Berries are very popular here in the Northwest.  I enjoy coming up with many different recipes to use them in.  This dessert tastes just like those marionberry crisps I’ve tried at local restaurants.

Gather Up:

For Filling

• 1 cup each of raspberries, blueberries, and blackberries
• 2 tbsp of tapioca flour with 1.5 tablespoon of water

For Crust

• 1.5 cups almond flour
• 5 dates, pitted
• 1/4 cup butter, preferably from grass-fed source, at room temperature
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 teaspoon of salt

Preheat oven to 400 degrees.  Place the berries in a saucepan over med to high heat.  Mix tapioca flour with water and pour into the berries.  Stir intermittently.  Let berries come to a boil for about a minute.  Berry mixture should thicken up a bit.  If you want a really thick mixture then use a bit more tapioca/water mix or use less berries.

Combine all of the ingredients for the crust into a food processor and let mix until thoroughly combined.  It will be moist and a bit crumbly.  Press all but about 1/4 cup or so of the crust into an 8 x 8 pan.

Once berries are thickened, pour over the crust and then sprinkle the top with the remaining crust mixture.  Cover the pan with foil and bake for about 15 minutes.  Let cool a bit and serve.  Refrigerate leftovers.  I cannot begin to tell you how fantastic this tastes! Enjoy!