For the berry filling
1 1/2 cups berries (blackberries, strawberries, blueberries, and/or raspberries)
1/2 cup agave nectar
1/2 cup coconut palm sugar.
For the crumble topping
1/2 cup coconut flour
1/2 cup almond flour
¼ tsp. salt
2 tbsp clarified butter, softened
1/2 cup coconut milk
Preheat oven to 350 degrees. Mix the berry filling ingredients in a bowl and divide filling between 4 ramekins. Set aside.
Mix the dry ingredients for the topping. Incorporate the butter into the flours, using your fingertips to work the butter in until the mixture resembles coarse sand. Slowly incorporate the coconut milk in until the flour mix has a soft dough-like consistency. Divide the dough into 4 portions and, using your fingertips, crumble it on to the berries in the ramekins. The coarser, the better! Once you’re finished adding the crumble to each ramekin, place them on a baking sheet and bake in the oven for about 20 minutes until the tops have turned golden. Before you serve, drizzle with more agave or sprinkle with palm sugar—or add a scoop of coconut ice cream!