4 cups fresh or frozen mixed berries
1 lemon, juice and zest
10 drops stevia
1/2 teaspoon vanilla extract
2 cups blanched almond flour
1 teaspoon cinnamon
1/4 teaspoon Celtic sea salt
1/2 teaspoon aluminum free baking soda
1/3 cup coconut oil, melted
2 tablespoons maple syrup
- In a bowl, combine almond flour, cinnamon, baking soda, salt, coconut oil and maple syrup. Mix well to make the crumble toping (I use my hands). Set aside.
- Combine berries, lemon juice, zest, vanilla and stevia in a bowl. Pour the mixture into a pie pan. Top with the crumble topping.
- Bake at 325 F for 45 minutes or until top is golden and fruit is bubbly.