Gluten Free Rasp-Blackberrie Coconut Crumble Tart
Ingredients
- 1 cup fresh raspberries
- 1/2 cup blackberries
- 1 tablespoon honey or maple syrup
- 2 teaspoons tapioca starch
- for the crust
- 3/4 cup shredded coconut
- 2 tablespoons honey or maple syrup
- 2 tablespoons coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons coconut oil solid
Preparation
Preheat the oven to 350°F
Add raspberries, honey and tapioca starch to a medium bowl and toss until coated. Set the mixture aside while you make the crust
Add the almond flour, shredded coconut, honey, coconut sugar, baking powder, and salt to a different bowl and whisk until combined. Add the coconut oil and use your fingers to work it in until coarse crumbs form and the mixture holds together when pressed
Remove a heaping 1/2 cup of the crumbs for the topping and pour the remaining crumbs into the bottom of a 9-inch tart pan with a removable bottom. Press the dough evenly into the pan. Pour the raspberry mixture over the crust, making sure the juices stay behind in the bottom of the bowl
Sprinkle the reserved crust evenly over the top of the berries
Bake for 40-45 minutes or until the filling is bubbling and the crust is lightly brown. At around 20 minutes, tent the tart with foil to prevent it from getting too brown. Let cool completely before slicing into wedges and serving