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Sugar Free Fruit Crumble

Lana Hawk

Post Whole30, Adam and I are trying to stay away from too much added sugar. Once you start looking at labels, it is quite shocking how much sugar is in just about everything. Although we are avoiding unneeded sugar, we still love a little something sweet every once in awhile, and that means we have to get a little creative. This is one of our recent experiments that turned out quite nice. I used an old fruit dump cake recipe for inspiration and modified a cookie recipe by Sprouted Kitchen via Minimalist Baker to create this sugar-free fruit crumble. Don’t be fooled, the sweetness of the fruit makes it the perfect dessert. Throw some ice cream on there and you have a winner!

I use frozen cherries and pineapple because it is easy and always available in our house. I like the idea of a berry blend that includes cherries, blackberries, raspberries, and blueberries. Although, who am I kidding? They all sound awesome! A word of caution on frozen fruit, they can get a bit watery. Fresh fruit will yield the best results, but frozen still tastes good.


Prep Time: 10 minutes // Cook Time: 25-30 minutes

Serving Size: 2-3

1 1/4 cups almond flour
1 cup (or more) fruit (I used frozen cherries and pineapple.)
1/4 cup honey roasted almond slices, slightly crumbled
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp cinnamon
1/2 tsp vanilla
1 egg
2 tbsp melted coconut oil


  1. Preheat the oven to 375 degrees. Prepare a small pyrex or baking dish by spraying the bottom with cooking spray (I use coconut oil cooking spray).
  2. Now, prepare the fruit. If frozen, thaw fruit draining any excess liquid. If fresh, wash and chop.
  3. Melt coconut oil in the microwave. Then add egg and vanilla and mix until combined.
  4. Mix dry ingredients into a large bowl.
  5. Add coconut oil mixture with the dry ingredients. Stir until combined.
  6.  Place the fruit in the baking dish. Drop spoonfuls of the dough mixture on top of the fruit, and spread slightly.
  7. Baking time! Throw in the oven, and let it cook until the top is golden brown (about 25 minutes).
  8. Scoop out some ice cream on top, grab some spoons, and enjoy a guilt-free dessert!

Notes: I use frozen fruit because we always have it “in stock” for smoothies. Raspberries, blackberries, and blueberries are a nice combination too. I prefer the pineapple/cherry combination, because the pineapple gives a bit more sweetness. Again, fresh fruit will yield the best results, but we still love the frozen fruit version! If you don’t have honey roasted almond slices, try using roasted almond slices and add a little bit of honey to the dough to make sure you get the benefit of that touch of sweetness.

Double Note: Don’t forget the step of adding the baking powder. Just saying. From experience…of someone I know… through no fault of mine… no baking powder results in a very dense, not nearly as lovely, fruit crumble.