Berry Crumble
Fruit filling for crumbles
Servings: 6
Ingredients
- Peach-Blueberry
- 2 pounds firm ripe peaches, about 5 or 6, peeled and sliced
- 1 lemon zested and juiced
- 1/2 cup honey
- 1/4 cup almond flour
- 1 heaping cup of blueberries
- Mixed Berry
- 4 cups assorted berries washed
- 1/3 cup organic sugar or more to taste
- Zest and juice of one lemon
- Pinch of kosher salt
- 1 1/2 teaspoons cornstarch
Instructions
- Peach-Blueberry
- Pre-heat oven to 350 degrees F.
- Peel peaches, by immersing them in boiling water for one minute, then plunging them into cold water. The skins will come off easily.
- Chop or slice peaches into large chunks.
- Toss peaches with honey, almond flour, lemon zest and juice.
- Add blueberries.
- Let sit for a few minutes. Fill ramekins. Top with crumble mixture. Place on a baking sheet. Bake at 350 degrees F. for 40-45 minutes, or until crumble is golden brown and filling is bubbly.
- Makes 6 ramekins
- Mixed Berry
- Preheat oven to 350 degrees F.
- Mix berries with sugar, corn starch, zest and juice in a large bowl to combine. Let sit for a few minutes until juices begin to run.
- Fill ramekins. Top with crumble mixture. Place on baking sheet.
- Bake at 350 degrees F. for 40 minutes or until crumble is golden brown and filling is hot and bubbly.
- Makes 6 ramekins