Oh my, friends, this recipe for Paleo Crumble is GOOD (by the way, it’s vegan, too)! I was going to just include it the recipe for Plum and Nectarine Jello, as a topping, but it’s so tasty on its own that I had to give it it’s own post! You can eat the crumble as a breakfast cereal, sprinkle it on top of fruit, take it on a hike for a snack, use it on a peach crisp, or combine it with chocolate. I plan on using this stuff a lot!
I’ve been trying to make a crumble like this one for a long time, and had almost given up on it. It turns out that the combination of almond and coconut flour gives it just the right consistency, without compromising the nutritional richness of the dish. I’m not sure if “nutritional richness” is a real phrase, but you know what I mean! Both almond and coconut flour are high in fiber and healthy fats. I’m not talking about blanched almond flour, by the way, I’m talking about the kind that still has the skin on. You can find it at Trader Joe’s, Sprouts’ bulk section, or here on Amazon. Unblanched almond flour does change the consistency of your baked goods, but works well in this recipe.
Before I get to the recipe for the Paleo Crumble, I’d like to invite you to join with others who are making healthy changes! Let me walk alongside you on your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full.” May you find freedom from food habits that are destructive to a full life!