Step 1

Preheat the oven to 350F and grease or lightly spray two 4″ oven-safe ramekins.

Step 2

add the nut butter and maple syrup to a medium bowl and mix until combined. Then, add the almond flour, arrowroot, oats, baking powder, and salt. Use a spatula to work the dry ingredients into the wet, until a firm ball forms – you may need to switch to your hands.

Step 3

take 1/2 of the crumble mixture, divide it in half, and press each “quarter” into the base of the ramekins. Place the ramekins in the oven for 10 minutes, while you prepare the berry filling.

Step 4

add the berries, maple syrup, lemon juice, optional vanilla, arrowroot, and salt together to a small bowl; Mix well. Once the arrowroot powder has dissolved, use a fork to mash around half of the berries to create a thicker, more jam-like filling. Set Aside.

Step 5

remove the ramekins from the oven and carefully divide the berry filling between each one. Use your hands to crumble the remaining “dough” over the top of each ramekin. Return the ramekins to the top rack of the oven this time and bake for 18-20 minutes, until the crumble is golden and the berries are bubbly.

Step 6

Serve warm, as-is, topped with ice cream/whipped cream, or as desired.