berriesWhen I think of fall I think apples, squash, colorful leaves and crisp cool air. But another fall beauty is black berries. They look stunning on top of an arugula or spinach salad and taste amazing in a bowl of granola with cashew milk. Slightly more tart than other berries, they give you a jolt of energy when your teeth bite into the plump dark purple berries.


This crumble is one of my all time favorite dessert recipes. Last month, when I made it for a group of ladies on a retreat in Lake Tahoe, it was a HUGE hit with everyone. They liked it so much they even asked for it for breakfast the following morning!

Using this delicious topping, I actually made two crumbles: one with just blueberries and one with a mixture of strawberries, raspberries and black berries. Both were to die for delicious, but my personal favorite was the blueberry.

For the mixed berry crumble I used fresh black berries, raspberries and strawberries, and for the blueberry crumble  I used frozen organic blueberries.

It can also be made with apples, see my apple almond crumble recipe here. Adding a little fruit juice to the crumble helps to make it more flavorful and dense, less crumbly. When made right, this topping is out of this world!


Serve with coconut bliss vanilla ice cream or coconut whip cream.This is a guilt free, amazingly delicious dessert that is sure to impress!

Berry Almond Crumble
3 cups organic berries – blackberries, raspberries or blueberries and strawberries
2 tablespoons fresh lemon juice


4 tablespoons melted coconut oil or ghee
4 tablespoons honey
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon sea salt
2 cups almond flour
2 cups chopped walnuts or pecans

Preheat oven to 325 degrees. Lightly grease a 9×9 baking dish. Pour fruit in pan and lightly toss with lemon juice.

Place dry ingredients in a large bowl and stir to combine.  Add oil and honey and mix well. If topping is too dry add a tablespoon at a time of juice from the fruit (works well if you simmer fruit for a few minutes to extract the juice) or coconut oil until it begins to moisten and clump together. Spoon topping over berries in clumps, spreading as you are able to evenly coat the berries.

Bake for 35 minutes or until fruit is bubbly and topping is beginning to brown.