Paleo Mixed Berry Crumble

Crust

2 cups Almond Flour

2 tablespoons Coconut Oil (melted)

1 tablespoon Gluten Free Vanilla Extract

1tablespoon water

1/4 teaspoon Sea Salt

Filling

2 cups fresh berries (you can do it with frozen berries, but the consistency will be different)

1/2 cup Honey

1 teaspoon GlutenFree Vanilla Extract

Crumble Topping

1 cup almonds

1/2 cup unsweetened shredded coconut

2 tablespoons honey

1tablespoon coconut oil (melted)

1/4 teaspoon sea salt

1/4 teaspoon Gluten Free Vanilla Extract

2 teaspoons ground flax

Method

Mix the crust ingredients together until it forms a dough.  Put it in an 8x8 pan and use the back of your hand to flatten and cover the bottom of dish.  Bake for 350 degrees for 12 minutes.  Allow to cool completely and set aside.

In a saucepan, melt honey and bring to a boil.  Once it's boiling, reduce heat and let simmer for 5 minutes.  Add the berries and vanilla and cook on medium heat for 15 minutes.  During the time, gently mash the larger the berries.  Transfer to a glass bowl and allow to cool completely in the fridge.

Put all the Crumble Topping ingredients into a food processor and pulse until it reaches desired consistency.  

Once the crust and filling has cooled, pour the berries evenly atop the crust and sprinkle the topping over berries.  Cook at 350 degrees for another 15-20 minutes or until the topping is slightly brown.  Allow to cool and then put in the fridge to let thicken up.  Enjoy!!