Berry Coconut Crumble

Name: Berry Coconut Crumble
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 1/4 c. unsalted butter, at room temperature, plus more for dish; 1 c. almond flour; 1/2 c. old-fashioned oats; 1/2 c. pecans, chopped; 1 tsp. ground cinnamon; 1/2 tsp. Kosher salt; 2 tbsp. pure maple syrup; 4 c. frozen raspberries; 1 c. pomegranate seeds; 2 tbsp. cornstarch; 1 tbsp. cane sugar; 1/3 c. unsweetened coconut flakes

By The Good Housekeeping Test KitchenPublished: Jan 3, 2018

berry coconut crumble easter dinner ideas

Mike Garten

Yields:

6 serving(s)

Total Time:

50 mins

Jump to recipe

Finally, a crumble that's not loaded with sugar!

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Ingredients

1/4 cup unsalted butter, at room temperature, plus more for dish
1 cup almond flour
1/2 cup old-fashioned oats
1/2 cup pecans, chopped
1 tsp. ground cinnamon
1/2 tsp. Kosher salt
2 Tbsp. pure maple syrup
4 cups frozen raspberries
1 cup pomegranate seeds
2 Tbsp. cornstarch
1 Tbsp. cane sugar
1/3 cup unsweetened coconut flakes

Directions

1. Step 1Heat oven to 350°F. Butter 2-quart casserole dish or 6 mini dishes.
2. Step 2Make crumble: In large bowl, mix almond flour, oats, pecans, cinnamon and salt with maple syrup and 1/4 cup butter until mixture is no longer dry and large clumps form; set aside.
3. Step 3In second bowl, toss together raspberries, pomegranate seeds, cornstarch and sugar. Transfer to prepared dish. Top with crumble and sprinkle with coconut flakes.
4. Step 4Bake, rotating dish halfway through, until filling is bubbling around edges and topping is golden brown, 35 to 40 minutes.