Ingredients
Scale
- 1/2 teaspoon coconut oil or cooking spray
- 12 ounces frozen mixed berries
- 1 tablespoon tapioca flour (or 1/2 tablespoon cornstarch)
- 4 tablespoons pure maple syrup, divided
- 3/4 cup chopped walnuts or almonds
- 3/4 cup unsweetened shredded coconut
Instructions
1. Preheat & Prep
- Preheat oven to 375°F (190°C).
- Lightly grease 4 ramekins (6-ounce each) or an 8×8-inch baking dish.
2. Make the Filling
- In a bowl, combine berries, tapioca flour, and 2 tablespoons maple syrup.
- Stir until the flour dissolves.
- Divide evenly among ramekins.
3. Prepare the Topping
- Pulse walnuts in a food processor until finely chopped.
- Add shredded coconut and remaining 2 tablespoons maple syrup.
- Pulse until mixture starts to stick together.
4. Assemble
- Top each ramekin with about 1/4 cup of the crumble mixture.
- Lightly press to form a mound.
5. Bake
- Place ramekins on a baking sheet.
- Bake for 10 minutes, then loosely cover with foil.
- Bake an additional 8 minutes.
6. Cool & Serve
- Let cool for 10 minutes before serving.
Notes
- Frozen berries work best: No need to thaw beforehand.
- Don’t skip thickener: Helps achieve a jam-like consistency.
- Watch the topping: Covering prevents over-browning.
