I love Saskatoon berries. I haven’t always loved them, but I gained a new appreciation this summer while I was out picking berries (go figure). So this is the first year I’m exploring ways on how to use them while still trying to eat low carb. That’s where this Saskatoon berry crumble comes in! It’s sugar-free, dairy-free and low carb.
Preheat your oven to 375 degrees. I then started by placing two cups of Saskatoons in a round oven-safe baking dish. I sprinkled these berries with 1/4 cup of Stevia with a teaspoon of vanilla. Stir this all together.
In a separate bowl, mix together 1/2 cup of coconut sugar (or xylitol if you’re keeping things keto-friendly), 1/2 cup of coconut oil, 1/4 cup of shredded coconut, 1/4 cup blanched almonds, 1/4 cup crushed pecans, and 1/4 cup of almond flour. Mix this together with your hands to help the coconut oil melt into the mixture.
Once this is mixed, pour it over your berries and smooth it out. Place the baking dish in the oven for about 30-40 minutes, until the mixture starts to brown.
Once it’s ready, whip up some coconut milk whipped cream and serve.