Saucy Skillet Berry Crumble
This recipe was created in collaboration with Cosmic Cookware, featuring the Cream Fry in this recipe. I absolutely love this cookware, it’s just as practical as it is beautifully aesthetic, doesn’t stain and is unbelievably easy to clean. I have the whole cream range!
After trying this recipe, you’ll wonder why there is ever sugar in a crumble recipe – I promise the fruit alone is more than sweet enough, especially when cooked down and concentrated into this tasty filling.
This skillet crumble is the perfect dessert that everyone will love, and it’s a huge bonus that it is cooked and served in the same pan. Watch everyone be amazed when you place it on the table and excited to dig in. Serve with vanilla ice cream (I love Denada for a sugar-free option), cream or my personal favourite, thick Greek yoghurt.
Saucy Skillet Berry Crumble
A wholesome dessert with sticky juice berries, cinnamon crumble topping, and all served and cooked in the same pan.
- 1 ½ cups blanched almond meal
- 3 tbsp coconut flour
- ¼ cup erythritol based sweetener* OR coconut sugar
- ¼ cup raw buckwheat groats
- ½ cup pecans, raw, chopped
- 1 tsp ginger, ground
- 1 tsp cinnamon
- ¼ tsp sea salt
- ¼ cup almond butter
- 3 tbsp coconut oil, melted
- 1 egg, beaten
- 2 cups blueberries, frozen
- 1 cup cherries, frozen
- 2 cup mixed berries, frozen
- 1 tbsp tapioca starch
- Preheat the oven to 180°C.
- In a large bowl, combine the almond meal, coconut flour, sweetener, buckwheat pecans, cinnamon, ginger and salt. Set aside.
- In a small bowl, combine the almond butter with melted coconut oil. Pour this into the dry mixture and stir to coat.
- Add in the beaten egg and combine. It may be best to use your hands for this. Set aside the crumble mixture while you prepare the berry filling.
- Place all the frozen fruit in an oven-safe pan with a splash of water (approximately two tablespoons should be fine). Bring to the boil, then let simmer for 15 minutes, occasionally stirring and squashing the berries with your spoon.
- Remove from the heat (the mixture will be watery), and sieve over tapioca starch, quickly stirring the disperse and thicken the mixture.
- Crumble over the topping, and bake in the oven for 20-25 minutes, until it is nice and golden. Serve straight out of the pan!
- You can use melted butter or ghee in place of coconut oil
- No buckwheat? Rolled oats can be a substitute.
- You can use arrowroot starch or cornstarch in place of tapioca
- *Look for Lakanto Golden or Whole Earth Sweetener
- Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. Read more about sugar and my philosophy here.
- If you don’t want to use a sugar-free sweetener, coconut sugar is the best replacement.
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