Gluten Free Berry Crumble
Ingredients
- 6 cups of mixed berries, blueberries, raspberries, and blackberries
- 1 cup plus 1 tablespoon gluten-free flour (divided) I use this flour
- 1/2 cup gluten-free oats
- 1/2 cup finely chopped pecans
- 3/4 cup coconut sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter
Instructions
-
Prepare the Fruit
Preheat the oven to 350°F (175°C). Place the mixed berries in an oven-safe dish. Sprinkle 1 tablespoon of flour over the berries and toss to combine, helping to thicken the juices released during baking. -
Make the Crumble Topping
In a medium-size bowl, combine the flour, oats, chopped pecans, coconut sugar, cinnamon, and salt. Add the cold butter and use your fingertips to work it into the dry ingredients, breaking up the butter into small, pea-sized pieces. -
Assemble the Crisp
If you’re not baking immediately, keep the crumble topping in the fridge until ready. When ready to bake, cover the fruit with the crumble topping, making sure it’s evenly distributed. -
Bake and Serve
Bake in the preheated oven for 30-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges. -
Enjoy
Serve warm, ideally with a scoop of ice cream. Enjoy!