Ingredients:
Serves about 2-3 people (depending on your portion!)
3 cups of fresh blueberries (fresh is better than frozen in this recipe as the crumble will not get soggy)
1 cup of fresh raspberries
Juice of 1 fresh lemon
1 cup almond meal
1/4 cup of chopped macadamia nuts (you can pulse it in your food processor)
1/4 cup melted coconut oil
2 tbsp honey
1/3 tsp cinnamon
2 pinces of sea salt
Directions:
Preheat the oven to 375F or 185C
Place blueberries and raspberries in a 9×9 inch baking dish and squeeze the juice from half of the lemon over them
Toss slightly to coat them.
In a mixing bowl, combine the almond meal, chopped macadamia nuts, melted coconut oil, honey, cinnamon and salt.
Spread the above nut topping evenly over the berries mixture.
Bake until the fruit is well cooked/bubbling and the topping is golden brown/crunchy (this should take approximately 30-40 minutes).
Serve it with a scoop of coconut ice cream, coconut cream or eat it on its own
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