Ingredients

½ cup (60g) almond flour

½ cup (55g) coconut flour

1 cup (115g) chopped walnuts or pecans

½ tsp. ground cinnamon

1 tsp. vanilla extract

⅓ cup (80ml) extra virgin coconut oil

¼ cup (60ml) maple syrup + 2 tbsp.

4 cups (600g) mixed frozen berries

½ tbsp. cornstarch (cornflour)

Flax egg:

1 tbsp. flax meal

2 tbsp. water
Directions
Step 1
Preheat the oven to 325°F (160°C).
Step 2
To make the flax egg, mix the flax meal and water in a small bowl and set aside. Melt the coconut oil in a small saucepan over a low heat on the stove.
Step 3
To make the crumble topping, pour the almond flour, coconut flour, chopped walnuts or pecans, maple syrup, ground cinnamon, flax egg, melted coconut oil, and vanilla extract into a medium-sized bowl and mix well. Set aside.
Step 4
Line a 6X6 inch (15x15cm) pan with parchment paper. In a large bowl, mix the frozen berries, maple syrup, and cornstarch and mix well. Pour into the lined pan and top with the crumble topping.
Step 5
Place the pan into the oven and bake for 40 minutes or until the top is golden and the berries are soft. Serve warm.