Berry Crumble

Berries are sweet and sour and have a light and cold nature. They are easy to digest due to their low sugar and high water content and are very nourishing for the tissues. Berries are rich in potent antioxidants, flavonoids in particular, which support skin, blood, brain, and liver health. They also protect the body against pathogens that may lead to increased inflammation, cancer growth, and cellular aging.

Serves 10-8

Ingredients:
4 cups fresh or frozen berries (see Notes)
1 tbsp starch (see Notes)
1 cup almond flour or quick oats
1/3 cup chopped walnuts, hazelnuts, or almonds
3-4 tbsp sweetener (see Notes)
1/4 cup butter or ghee
1 tsp ground cinnamon
1 tsp vanilla extract
Lemon zest (see Notes)
Pinch of salt

Preparation Method:

– Preheat the oven to 190 degrees Celcius
– Into an ovenproof ceramic or a Pyrex dish, add berries, lemon zest, and cornstarch. Mix well to coat the berries with the cornstarch.
– In a separate bowl, add the almond flour, sweetener, chopped walnuts, vanilla, cinnamon, salt, and butter or ghee. Combine the ingredients using your fingers to form a crumbly dough.
– Add the dough crumbles on top of the berries. Bake for 30 minutes.
– Allow it to cool to room temperature and enjoy with a nice cup of tea on the side.

Notes
– Use one or a blend of different types of berries. I used black currants, mulberries, and blueberries.
– Replace the berries with any seasonal fruit. Plums, peaches, pears, apples, apricots, cherries, or any somewhat firm fruit would work.
– Cornstarch, arrowroot starch, potato starch, agar agar, or xanthan gum works, use what you prefer.
– You can replace the lemon with orange.
– Don’t use honey as your sweetener of choice! It should never be heated. Use pure maple syrup, jaggery, coconut sugar, erythritol, or any other sweetener that you like.

Notes:
– Kapha individuals should eat them in moderation