Berry Shortbread Crumble (GAPS/Paleo)
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The other day I saw some cherries at the store. I was so excited I ran home to come up with a cherry recipe.
I've been craving salty shortbread, so I knew it would be something with butter! And I've been kind of lazy, so I wanted to make something with a few ingredients that I could throw together any time I wanted to.
But, guess what? False alarm. Cherries aren't really in season yet (I thought maybe they were in in season in California or somewhere like that). And I couldn't find cherries anywhere when I wanted to buy them.
But berries were on sale, so I decided I should be spontaneous and make something else :). (If you knew me, you would laugh at the idea of me being flexible or spontaneous, but I'm working on it.)
Recipe
*1/2 cup pasture butter, cold
*1/4 cup honey
*3 cups almond flour (I use this brand)
*1/4 tsp salt
*2 1/2 cups berries
Directions:
Put the cold butter into a medium bowl and cut into small pieces. Add the honey and mix with a fork until the butter is in pea-size lumps.
In a large bowl, combine almond flour and salt. Add the butter-honey mixture and work it in with a pastry blender (I don't have one so I used a fork, but if I had a pastry blender I would have definitely used it.) Keep cutting until the mixture resembles coarse crumbs.
Pour about 3/4 of the crumb mixture into a 9" by 9" square pan. Press the mixture down firmly. Save the rest in the refrigerator until you're ready to use it. Bake at 350 degrees for 10 minutes.
Remove the crust from the oven and spread the berries over the top. Spread remaining crumb mixture over the berries. Bake for another 20-25 minutes or until golden brown.
This is great served warm or cold, and would be fabulous with ice cream! (Here's a recipe.)
