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<p class="wp-block-paragraph">It&#8217;s mulberry time! My husband and I went to pick the mulberries before doing our afternoon walk. Thanks to our friend Betty for planting mulberry tree as its giving us lots of fruits! </p>



<p class="wp-block-paragraph">I decided to make mulberry crumble slice with fresh mulberries. This recipe ticks all the boxes as safe and good-for-the gut decadent dessert and a tasty morning tea slice. I have used almond flour and tapioca flour which are rich in fibre and resistant starch respectively. This is not the usual crumble because I chose to utilise olive oil instead of coconut oil or organic/grass-butter. I guess this was not a bad move at all because my family absolutely loved it!</p>



<p class="wp-block-paragraph">Mulberries are a delicious fruits with have some fantastic benefits. They contain a powerful antioxidant called resveratrol. This helps the body to age more slowly, preventing wrinkles and extending longevity. They are also good sources of vitamin C, K, fibre, protein and iron.</p>



<p class="has-georgia-font-family has-custom-font has-custom-weight wp-block-paragraph" style="font-family:Georgia;font-weight:bold">Ingredients</p>



<p class="has-georgia-font-family has-custom-font has-custom-weight has-custom-lineheight has-custom-letterspacing wp-block-paragraph" style="font-family:Georgia;line-height:1;letter-spacing:1px;font-weight:bold">For crumble/base:</p>



<p class="wp-block-paragraph">¾ cup almond meal</p>



<p class="mb-0 pb-0 mt-0 pt-0 wp-block-paragraph">¾ cup tapioca flour</p>



<p class="wp-block-paragraph">1 Tablespoon monkfruit sugar</p>



<p class="wp-block-paragraph">¼ cup olive oil</p>



<p class="wp-block-paragraph">A pinch of sea salt</p>



<p class="has-georgia-font-family has-custom-font has-custom-weight wp-block-paragraph" style="font-family:Georgia;font-weight:bold">For filling/sauce:</p>



<p class="wp-block-paragraph">4 cups mulberries</p>



<p class="wp-block-paragraph">4 Tablespoon arrowroot powder</p>



<p class="wp-block-paragraph">2 teaspoons vanilla extract</p>



<p class="wp-block-paragraph">2 Tablespoon maple syrup</p>



<p class="has-georgia-font-family has-custom-font has-custom-weight wp-block-paragraph" style="font-family:Georgia;font-weight:bold">For topping:</p>



<p class="wp-block-paragraph">¾ cup almond meal</p>



<p class="wp-block-paragraph">¾ cup tapioca flour</p>



<p class="wp-block-paragraph">2 Tablespoons coconut sugar</p>



<p class="wp-block-paragraph">¼ cup olive oil</p>



<p class="wp-block-paragraph">A pinch of sea salt</p>



<p class="wp-block-paragraph"></p>



<p class="wp-block-paragraph">Instructions:</p>



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<li>Preheat your oven to 180 degree Celcius/350 degrees Fahrenheit. Spray a 20 cm square tin with oil and line with baking paper.</li>



<li>Make your crumble. Place all the ingredients in a large bowl. Mix them with your hands and gloves until they resemble bread crumbs.</li>
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<p class="wp-block-paragraph">3.Place it into your prepared baking tin. Flatten the mixture down and squash it to the edges and corners.</p>



<p class="wp-block-paragraph">4. Make your filling or sauce. Cut the stems from all the mulberries and add them to a small saucepan. Add in the arrowroot, water and maple syrup and gently heat for about 5-6 minutes (stirring regularly) until the mulberries started to soften.</p>



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<p class="wp-block-paragraph">5. Spread the filling into the crumble or base and smooth out evenly with the back of a spoon.</p>



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<p class="wp-block-paragraph">6. To make the topping. Mix the ingredients in a large bowl until combined well. </p>



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<p class="wp-block-paragraph">7. Sprinkle over filling and lightly press.</p>



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<p class="wp-block-paragraph">8. Bake for 20-30 minutes until golden.</p>



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<p class="wp-block-paragraph">9. Serve warm or cold with cream or dairy-free ice cream.</p>



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