Low-carb berry crumble pan
Low-carb berry crumble pan with almond flour and warm butter. A baked fruity dessert with a nutty, buttery topping instead of wheat flour.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 20 min
- Total time: 30 min
- Calories: 340 kcal per serving
- Protein: 9 g
- Fat: 28 g
- Carbs: 12 g
Ingredients
- 250g frozen mixed berries
- 1 tbsp chia seeds
- 60g almond flour
- 30g butter
- 1 tbsp maple syrup
Method
You’ll need: frying pan · baking dish · chopping board · knife
- Spread the frozen berries in a small ovenproof frying pan or baking dish and sprinkle with the chia seeds.
- Rub the almond flour, cold diced butter and maple syrup together with your hands into rough crumbs.
- Scatter the crumble evenly over the berries in the pan.
- Bake the crumble for a good 20 min at 180 °C (160 °C fan), until the almonds are lightly browned and the berry juices are bubbling at the edges.
- Leave the pan to cool for a few minutes and serve the dessert warm, by the spoonful.
Good to know
Warm comfort food from the oven. This crumble needs no wheat flour and relies on a nutty, buttery topping.
Swaps
Almond flour → ground hazelnuts (hazelnuts give the crumble an even more rustic flavour and an intense roasted aroma).
Cooking tips
Always use cold butter straight from the fridge for the crumble. Warm butter doesn't make a crumbly topping, just a soft mush.
Storage
The crumble tastes best warm. You can reheat leftovers briefly in the microwave the next day.
Allergens
Contains milk and tree nuts (almonds). Completely gluten-free.
