If you love baked fruit cobblers like I do, sometimes making a full crust you have to roll out………some days that just takes more energy than you have to give. That’s when crumb topping comes to the rescue. This one uses my new Einkorn Bake Mix and I’m very pleased with the crumb topping it created for my blackberry applications yesterday. Not sweet and just crunchy enough to tone down those often-tart blackberries. You can add some sweetener to your crumb topping if you prefer. This recipe is not suitable until you are at or near maintenance weight as it has grain in the mixture.
TIP: To lower carbs on this topping you can just add ¼ c. Einkorn flour and increase oat fiber and almond flour by 2 T. each to compensate (drops it to 10.56 carbs, 5.66 fiber and 4.9 NC with that change).
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1 c. almond flour
½ c. Einkorn Bake Mix
1/8 tsp. sea salt
2 T. oat fiber
1 egg white
For a sweeter version, also add 1-2 T. erythritol or equivalent
DIRECTIONS: Measure the dry ingredients (and sweetener if using) into a small mixing bowl. Blend well with a fork. Whip the egg white in another bowl until frothy. Add the egg white to the dry ingredients. Work the crumbly dough with a fork until all dry ingredients are moistened with the egg white. Using your hands, crumble over your already prepared fruit cobbler filling.
NUTRITIONAL INFO: Makes 6 servings, each contains:
8.68 g fat
11.76 g carbs, 4.06 g fiber, 7.7 g NET CARBS (4.9 net carbs using TIP above)
5.6 g protein
61.8 mg sodium