The weekend finally arrived and week 1 of the Paleo Challenge is over (which is supposed to be the “hardest part”). I woke up on Saturday still sore, but decided to do a little yoga to help open up my extremely sore shoulders. The problem with going to my yoga studio is that it’s next door to Lululemon (& J.Crew)… great real estate placement, horrible for my shopping addiction. I have a new obsession with mint colored things, so when I saw this tote I just had to check it out!
Besides having a shopping craving I was also craving something sweet, but sadly, our challenge is “sugar-free”, so no honey, stevia, or maple syrup without losing 1 point for the day. So when I saw a huge container of blueberries and blackberries at Trader Joe’s for a great price, I couldn’t resist… I would make a crumble tonight!
However, what was I going to do with almost 4 lbs of berries? It inspired me to have a “berry” themed Sunday night while watching the Grammy’s. The Mr. & I cooked up PaleOMG‘s Blueberry Maple BBQ Chicken (yes, I caved a little because the recipe requires maple syrup, but I only used 1/2 the amount since the berries were really sweet).
… and for dessert, I put together my own version of a crumble. I love the Peach Almond Crisp recipe from Well Fed; however, I like a more even ratio of crumble to fruit, so I made some modifications. Enjoy!
Paleo Blueberry & Blackberry Crumble
- 2 cups fresh blueberries
- 2 cups fresh blackberries
- Juice from a fresh lemon
- 1 cup almond flour
- ¼ cup chopped walnuts
- 4 pitted dried dates
- ½ tsp cinnamon
- ¼ tsp salt
- ¼ cup coconut oil, melted
- ¼ cup sliced almonds
- Preheat oven to 350 degrees
- Place the berries in a 9 inch x 9 inch baking dish, and squeeze juice from half of the lemon over and mix
- Press the fruit gently into place and rest at room temperature
- In a food processor, combine the almond flour, dates, walnuts, cinnamon, and salt. Pulse until combined
- Add in the coconut oil and process on high for 5-10 seconds, or until throughly combined
- Pour topping into a bowl and mix in the sliced almonds
- Sprinkle topping over the berries and lightly press into the fruit with a spoon.
- Bake for 30-40 minutes, until browned