Gluten Free Berry Crumble
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
Heat the oven to 350.
Place your berries in an oven-safe dish. Add one tablespoon of flour to the berries and combine. This will help thicken the juices that are released during the cooking process. In a medium-size bowl add the flour, oats, pecans, coconut sugar, cinnamon, salt, and butter.
Using your fingertips combine everything breaking up the butter with your fingers. there should be small pea-size bits of butter throughout the crumble. If you are not baking immediately keep the topping in the fridge until you are ready to use.
Cover the fruit with the crumble and bake in the oven for about 30 to 40 minutes until the top is nicely browned and the fruit is bubbling out the side. Serve with ice cream, obviously.