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Gluten-Free Summer Berry Crumble

Gluten-Free Summer Berry Crumble
Prep Time
5 min
Cook Time
35 min
Yields
6 servings

Recipe courtesy of Reiko Mackenzie from The Real Housewives of Vancouver.

A family favorite, I find with this recipe you can play around with different berries. Just measure the same amount of berries and you can get creative. In this one, I featured blueberries, which are my favorite. Real gluten-free goodness using coconut sugar, which is a nutritious alternative to regular sweeteners. Also the added fibre with coconut flour and flax meal.

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ingredients

3
cup blueberries
2
cup raspberries
cup coconut sugar
3
Tbsp arrowroot starch
¼
tsp cinnamon
¼
cup sorghum flour
¼
cup coconut flour
¼
cup flax meal
1
tsp xantham gum
½
tsp baking soda
½
cup gluten-free rolled oats
½
cup cold unsalted butter, cut into ½" cubes
2
Tbsp coconut sugar
8"
x 8" baking dish or 6 4-oz. ramekins
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directions

Step 1

Preheat oven to 350*F. Set aside an 8×8 clear baking dish. In a large bowl, combine the berries with coconut sugar, arrowroot starch, and cinnamon. Set aside.

Step 2

In a food processor, blend the sorghum flour, coconut flour, flax meal, xantham gum, and baking soda until completely blended. Add the gluten-free rolled oats and pulse a couple of times. Do not thoroughly blend. Add the butter pieces and pulse until they are pea size.

Step 3

Transfer berry mixture into baking dish or the ramekins. Place the topping on the berry mixture evenly and sprinkle coconut sugar on top. Bake for 30-35 minutes or until golden and berries are bubbling. Serve with vanilla bean ice cream or coconut ice cream.

Rate Recipe

My rating for Gluten-Free Summer Berry Crumble
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