Gluten-Free Summer Berry Crumble

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Recipe summary

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.

Preparation time: 5 minutes
Cooking time: 35 minutes
Yield: 6

Ingredients

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

Directions

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.
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.
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.