Gluten-Free Summer Berry Crumble
- prep time 5 min
- total time 40 min
- serves 6
3 cup blueberries
2 cup raspberries
⅓ 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 1/2" cubes
2 Tbsp coconut sugar
8" x 8" baking dish or 6 4-oz. ramekins
1. Preheat oven to 350*F. Set aside an 8x8 clear baking dish. In a large bowl, combine the berries with coconut sugar, arrowroot starch, and cinnamon. Set aside.
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.
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.
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