Here in Germany, there is a tradition called ‘Nachttisch’ which really means evening desserts. It is not often that I prepare dessert during the week because sometimes are days can get pretty long. I try to make that a weekend delight so there is always something to look forward to. But today was special because baby girl got her scores back for this school term and they were awesome. Every good deed deserves favor right? Right!
So I starting pulling out a few goodies to whip up something tasty, quick and what she would enjoy. As for me and my house, we love berries. Strawberries, blueberries, raspberries, blackberries you name it. When it ends with berry, we will eat it. The ones that are good for you that is. We had some blueberries we got from the open market on the weekend and a few raspberries left over from the sauce I made for the Stuffed French Toast I made on Sunday. OMG they were to die for. I will have to post about them soon. It’s hard to take photos when you have a bunch of hungry persons for breakfast. Berries go with everything!
Berry Crumble is super easy to make. You take a few berries, mix them together with a sweetener, some flavor extract and top it of with a handmade crumble. It’s as simple as that. In this recipe I used coconut flour to make this crumble. But regular flour, almond or wheat flour will work just the same. I usually add oats and sliced almond when making a crumble. But my picky eaters for some reason don’t share the love of oats and almonds like I do. Be careful though. Make sure you have enough crumble made to make up for the crumble monsters who eat most of it before it has had time to bake.
- 2 cups frozen or fresh blueberries
- 1 cup frozen or fresh raspberry
- 1 ½ tablespoon fresh lemon juice
- 3 tablespoons Agave Syrup*
- 2 tablespoons corn starch
- ¼ teaspoon vanilla bean (optional)
- 1 cup coconut flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 ½ tablespoons unsalted butter, cubed
- 2 tablespoons sugar
- Preheat oven to 350°F
- In a medium bowl gently mix together by hand berries, lemon juice, vanilla bean, agave and corn starch until well coated. Set aside.
- In another bowl combine flour, cinnamon, nutmeg and sugar. Using a knife, cut cold cubed butter into flour. Using your finger tips crumble together until it is the perfect consistency and size crumbles.
- Measure out equal amounts of the berry mix into ramekins. Follow up with crumble mixture on top.
- Bake for 25 to 30 minutes or until crumble begins to brown and berries bubble.
Note: *You can substitute the Agave Syrup for brown or white sugar. I use the syrup because it add a deeper flavor to the fruits.