This recipe is taken from a book that we have found essential – Practical Paleo by Diane Sanfillippo. Not only is this one of the most informative books on Paleo, it is packed with a ton of excellent recipes (likewise with Everyday Paleo by Sarah Fragoso). I can’t recommend both books highly enough.
We use a fairly big dish to cook this in (10 inches diameter). Be sure to brush the dish with melted coconut oil or butter first.
We tried this with frozen berries but it’s not as good as with fresh. Great for when the blackberries are out and you can get them for free!
This would make a great pudding for Sunday lunch if you are missing traditional crumble. Serve with vanilla coconut cream. Chill a tin of coconut cream so that the fat separates. Whisk the fat until light and fluffy with some vanilla (pods/extract). Pop back into the fridge (overnight or for the day) to firm up.
We have tried different types of nuts with this but the macadamias give it a fantastic buttery taste. We use slightly more than the 1/4 cup suggested by Diane. We also add more spices.
We have found that we need to sprinkle a bit more ground almonds on at the end before baking to fully cover the fruit.
Assorted berries to fill your dish
Juice of a lemon
1.5 cups ground almonds
1/2 cup macadamias, chopped fairly finely (we whiz these up in the blender attachment)
1/4 cup melted butter or coconut oil
Diane uses 2 tablespoons of maple syrup but we use just one desert spoon of honey
1/4 teaspoon cinnamon – we up this to 1/2
We add 1/4 teaspoon mixed spice too
2 pinches of sea salt
Mix the butter/coconut oil and honey into the almond mixture and spread on top of the berries. Top up with ground almonds if you need to.