Moroccan Spiced Fruit Salad with Almond Crumble

Allergens

Nuts (Almond)

Ingredients

• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1 cup diced mango
• 1 cup sliced peaches
• 1/2 cup chopped apricots
• 1/4 cup honey
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1/3 cup almond flour
• 1/3 cup gluten
• free rolled oats
• 1/4 cup brown sugar
• 3 tbsp cold butter, cubed
• Pinch of salt

Instructions

1. Preheat oven to 350°F (180°C). In a large bowl, toss together the mixed berries, mango, peaches, and apricots.
2. In a small bowl, whisk together honey, cinnamon, ginger, cardamom, and nutmeg. Pour over the fruit and gently mix until evenly coated.
3. In another bowl, combine almond flour, rolled oats, brown sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Transfer the fruit to an 8 inch square baking dish, spreading it out evenly. Sprinkle the crumble topping over the fruit.
5. Bake for 30 minutes, or until the fruit is bubbling and the crumble is golden brown. Allow to cool slightly before serving.

Chef’s Insight

The warmth of Moroccan spices complements the sweetness of the fruit, creating an unforgettable dessert experience.

Notes

Adjust the spice level to personal preference; for a more pronounced Moroccan flavor, increase the amount of spices used.