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Tigernut AIP Berry Crumble (Paleo, AIP, GF)

Tigernut AIP Berry Crumble (Paleo, AIP, GF)

Prep

Cook

Total

Yield 6 -8 servings

Ingredients

Instructions

Fresh Fruit:

  1. Preheat oven to 350 degrees.
  2. Toss strawberries, blueberries, and half of the lemon juice in a 8x8 baking dish or 8 inch cast iron skillet.
  3. In a medium bowl mix flour, remaining lemon juice, maple syrup, brown butter, apple pie spice, and salt until well combined. Sometimes tigernuts really soak up liquid, so if your batter is dry add another tablespoon of brown butter or water until you have a moist smooth batter.
  4. Using a small spatula spread batter over the fruit in an even layer.
  5. Bake at 350 for 30 minutes or until the crust is golden brown. Serve warm.

Frozen Fruit:

  1. Preheat oven to 350 degrees.
  2. Heat strawberries and blueberries in an 8 inch cast iron skillet over medium low. Cook until softened and slightly warm, stirring regularly.
  3. Drain the majority of the liquid and reserve. You want to do your best to drain most of the liquid so your crumble is not watery. Add half of the lemon juice to the berries and stir.
  4. In a medium bowl mix the flour, remaining lemon juice, maple syrup, brown butter, apple pie spice, and salt until well combined. If the batter is dry add some of the reserved cooking liquid until you have a moist and smooth batter.
  5. Using a small spatula spread batter over the fruit in an even layer.
  6. Bake at 350 for 30 minutes or until the crust is golden brown. Serve warm.

Recipe by Food and Sunshine at http://www.foodandsunshine.com/tigernut-aip-berry-crumble/