13 Oct Top Secret Low Carb Dietetic Safe Crumble Topping
Fall is pie season. Use this crumble with your favorite pie filling at the next family get together.
Add raw pecans and cashews to food processor with the chopping blade. Pulse until the nuts are in small pieces with some powder.
Add raisins, salt, cinnamon and Fructevia or Steviva Blend to food processor and pulse a few times until well mixed.
Pre-heat oven to 375 degrees.
Chop any fruit into small cubes (approximately 1/2 cup). Place in a small bowl that can withstand heat.
Cover the top of the fruit with crumble mix. Approximately 2 tablespoons
Add 3 tablespoons of water over the top of the crumble mix.
Add 1 tablespoon of butter, margarine or coconut oil to the top and spread evenly over the top of the crumble mix.
Place in oven and bake for 25 minutes at 375 degrees.
Let cool.
Drizzle Greek yogurt or sour cream over top and enjoy.
Ingredients
Directions
Add raw pecans and cashews to food processor with the chopping blade. Pulse until the nuts are in small pieces with some powder.
Add raisins, salt, cinnamon and Fructevia or Steviva Blend to food processor and pulse a few times until well mixed.
Pre-heat oven to 375 degrees.
Chop any fruit into small cubes (approximately 1/2 cup). Place in a small bowl that can withstand heat.
Cover the top of the fruit with crumble mix. Approximately 2 tablespoons
Add 3 tablespoons of water over the top of the crumble mix.
Add 1 tablespoon of butter, margarine or coconut oil to the top and spread evenly over the top of the crumble mix.
Place in oven and bake for 25 minutes at 375 degrees.
Let cool.
Drizzle Greek yogurt or sour cream over top and enjoy.
