Contributed By: @lauraleabalanced
Berry Banana Muesli Crumble
4 cups frozen organic mixed berries
3 ripe bananas, sliced into 1” rounds
2 tablespoons arrowroot starch (or sub cornstarch)
1/4 cup maple syrup, divided*
1/2 cup blanched almond flour
2 tablespoons butter or coconut oil, melted
1/4 cup unsweetened applesauce, room temperature (sub mashed banana or more butter/oil)
Preheat oven to 350 degrees F. In an 11x8x2 or similar-sized baking dish, combine berries, bananas, starch and 2 tablespoons maple syrup. Stir to evenly coat.
In a mixing bowl, combine muesli, almond flour, butter/oil and applesauce. Whisk to evenly incorporate, then evenly spread over fruit. Cover with aluminum foil.
Bake for 20 minutes, then remove foil and bake another 15-20 minutes, until golden brown on top and bubbling around the edges. Enjoy! Leftover crumble will keep, tightly sealed, in the fridge up to 5 days.