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Dessert: Low-Carb Berry Crumble

If you're looking for a healthy dessert, or for a dessert for those on a diabetic, gluten free, grain free, dairy-free, or vegan diet, this is very good. If you like your desserts sweeter than the natural sweetness of berries, you can add your favorite sugar substitute, in the amount to replace 1/2 cup sugar.
For extra luxury, serve with sugar free ice cream or, if not on a dairy-free or lowfat diet, serve with whipped cream.

Low-Carb Berry Crumble
4 cups of berries (any combo of fresh/frozen raspberries/strawberries/blueberries/blackberries)
1 1/2 cups almond meal
2 tablespoons coconut oil (melted) or very neutral oil (grapeseed, canola)
2 tablespoons agave nectar
½ teaspoon cinnamon
Preheat oven to 375 degrees; coat an 8” baking dish with nonstick cooking spray.
Spread berries evenly along the bottom of the pan.
In a bowl, mix together the almond flour, coconut oil, honey and cinnamon until you have a nice crumbly mixture.   If it seems a little too dry, add a little more coconut oil.  If it seems a little too wet, add a little more almond flour (it depends on how finely ground your almond meal is).
Spread the crumb topping evenly over the berries.  Sprinkle cinnamon lightly over the top; if not watching your sugar intake, you could sprinkle a little brown sugar over the top as well.
Bake, covered with aluminum foil, for 20 minutes. Uncover, bake another 10-15 minutes or until top is lightly golden brown.
Makes about 4 servings.

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