Finally, a crumble that's not loaded with sugar!
unsalted butter, at room temperature, plus more for dish
pure maple syrup
unsweetened coconut flakes
- Heat oven to 350°F. Butter 2-quart casserole dish or 6 mini dishes.
- Make crumble: In large bowl, mix almond flour, oats, pecans, cinnamon and salt with maple syrup and 1/4 cup butter until mixture is no longer dry and large clumps form; set aside.
- In second bowl, toss together raspberries, pomegranate seeds, cornstarch and sugar. Transfer to prepared dish. Top with crumble and sprinkle with coconut flakes.
- Bake, rotating dish halfway through, until filling is bubbling around edges and topping is golden brown, 35 to 40 minutes.
Nutritional information (per serving): About 385 calories, 27 g fat (8.5 g saturated), 7 g protein, 170 mg sodium, 35 g carb, 9 g fiber.
What you'll need: mini casserole dishes ($23, )