Balsamic Fruit Crumble

It’s berry season! I eat berries pretty much year round. They’re my favorite fruit, in particular because as far as fruits go, they’re much lower in sugar than others. So, when this time of year rolls around, and I can get fresh, in-season berries, I go a little nuts.

Recently I bought a bunch of berries- blueberries, raspberries, and blackberries- because they were on sale. I proceeded to support my local restaurants a little too much during the week, and had a bunch of things in my fridge I needed to use up. Crumbles are an easy way to use a lot of fruit fast, so that’s what I made.

This particular recipe is sugar free, unless you’re using a balsamic with added sugars. This gives you plenty of space to load on the ice cream or whipped cream, if you so desire. Although, it’s delicious just as it comes out of the oven.

Now hurry up, go get some socially distanced fun in and hit a local berry farm to pick your share and make this tonight!

Balsamic Fruit Crumble

Makes 8 Servings.

Ingredients:

2 Pints of Fresh Fruit (berries, cherries, apples, etc.)

2 Tbl Balsamic Vinegar

1 C Almond Meal/Flour

1/2 C Chopped Nuts (Almonds, Pecans, Walnuts)

1/4 C Melted Butter/Ghee

1/2 tsp Cinnamon

2 Pinches Salt

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Directions:

Preheat oven to 375 degrees F.

Place the fruit in a 9x9 inch baking dish, and pour balsamic vinegar over it. Toss fruit slightly to coat with the vinegar.

I used a mix of blueberries, raspberries, & blackberries this time.

In a mixing bowl, combine the almond meal, nuts, ghee/butter, cinnamon and salt until crumbly.

Spread the nut topping evenly over the fruit, and bake until the fruit is well cooked & the topping is golden brown (approximately 30-40 minutes).

Serve!

Notes:

• Can substitute melted coconut oil for the butter or ghee.

• Any good balsamic vinegar will do. I’ve also used flavored balsamic vinegars such as espresso and maple.