Filling:
2 c blueberries
2 c sliced strawberries
1 scoop Protein Essentials Hydrolyzed Collagen
1 T coconut sugar
zest & juice of 1/2 a lemon
zest & juice of 1/2 an orange
Crumble topping:
1 c almond meal
1/4 c coconut sugar
1/2 c cold butter, diced
1 scoop Protein Essentials Hydrolyzed Collagen
1/2 c gluten free flour
pinch of salt
Preheat oven to 375. Combine filling ingredients in medium bowl. Mix well. Pour into 8×11 baking dish. Set aside. In medium bowl add all crumble topping ingredients. Use a pastry knife or two forks to combine crumble until it forms large clumps. Drop the crumple gently onto the fruit mixture, covering as much of the fruit as possible. Bake for 20 minutes or until fruit juices are bubbling and topping is slightly firm. Serve with fruit slices, ice cream or whipped cream. Enjoy!
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