We really enjoy picking blackberries from our blackberry bush this year and it is the first time we've grown one. I am very happy that we have one now, including our strawberry bush too. I'll be making lots of blackberry desserts very soon, well as soon as more berries grow. These crumbles are very simple to make and delicious and they are nut free.
1/4 cup of palm shortening
1/3 & 1 tbsp of coconut sugar
1/2 cup of coconut flour
2 tsp of cinnamon
1 1/2 cups of blackberries
Preheat oven to 340'. In a stand up mixer add the coconut sugar, coconut flour, palm shortening and cinnamon and mix until it looks crumbly and combined. In four ramekins place the blackberries about 3/4 way up. Pour 1 tsp of water into each ramekin with the blackberries. Even out the crumble on top of each ramekin. Place in the oven for 15 minutes or until the water becomes thick. Place a blackberry on top of each one and serve. Enjoy
1/4 cup of palm shortening
1/3 & 1 tbsp of coconut sugar
1/2 cup of coconut flour
2 tsp of cinnamon
1 1/2 cups of blackberries
Preheat oven to 340'. In a stand up mixer add the coconut sugar, coconut flour, palm shortening and cinnamon and mix until it looks crumbly and combined. In four ramekins place the blackberries about 3/4 way up. Pour 1 tsp of water into each ramekin with the blackberries. Even out the crumble on top of each ramekin. Place in the oven for 15 minutes or until the water becomes thick. Place a blackberry on top of each one and serve. Enjoy