Gluten-free berry crumble

Ingredients for 4 servings:

• 360 g berries, frozen
• some lemon juice
• 120 g oat flakes, wholegrain, gluten-free
• 120 g almond flour, defatted
• 60 g brown sugar
• 1 pinch of salt
• 1 tsp, heaped cinnamon powder
• 85 g coconut oil
• 60 g almonds, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

lactose-free, high in protein, vegan, quick, easy, healthy

Preheat the oven to 190°C (top/bottom heat). Place the berries in a large baking dish and spread them evenly over the base. I used a dish about 1/4″ (A4) in size. Squeeze over a few drops of fresh lemon juice. In a bowl, combine the oats, almond flour, sugar, salt, and cinnamon. Heat the coconut oil until liquid, e.g., for a few seconds in the microwave. Add the oil to the dry ingredients in the bowl and mix well with your hands. Spread the crumble mixture evenly and loosely over the berries. Finally, sprinkle the chopped almonds evenly over the top. Bake the crumble in the oven for 18-20 minutes, until the surface is lightly browned and smells delicious. We like to eat the crumble on its own while it’s still warm, with vanilla ice cream. It also tastes great as a topping on low-fat quark or yogurt. The recipe is gluten-free, lactose-free, and vegan. The crumble contains approximately 586 kcal per serving.