This easy gluten free vegan berry crumble is quick to put together, and can bake while you’re enjoying your meal. Warm and comforting in cooler weather, it’s not too sweet and even has a little protein with the nuts in the crumble. You can vary the fruit and nuts as the seasons change, but if you use berries, be sure they are organic.
Active time: 10 minutes | Total time: 45 minutes
For the Fruit:
1 ½ cup organic blueberries, blackberries, or a combination, can be fresh or frozen
2 tsp organic coconut sugar
2 tsp sweet rice flour or superfine white rice flour (I use Authentic Foods)
2 tsp organic apple juice concentrate such as Cascadian Farms or orange juice
For the Topping:
¼ cup organic gluten free rolled oats such as Bob’s Red Mill
2 Tbsp chopped slivered or whole almonds with skin
1 Tbsp organic coconut sugar
¼ tsp ground cinnamon
1 Tbsp extra virgin olive oil (I use Sciabica orange olive oil; it’s fresh oranges pressed with the olives), divided
Optional garnish: toasted coconut flakes, coconut manna, orange zest, mint leaves
- Preheat oven to 400° Prepare a baking pan by lining with parchment paper.
- Mix together all the fruit ingredients in a medium bowl. Divide the fruit mixture into two 3-inch ramekins.
- Mix together the oats, almonds, coconut sugar, cinnamon and 2 teaspoons of the olive oil in a small bowl.
- Mound the oat mixture over the fruit. Drizzle topping with remaining teaspoon of olive oil. Place ramekins on the baking sheet and bake 25 minutes, until fruit is bubbling and topping is golden. Remove from oven and allow to cool at least 10 minutes before serving. Garnish as desired.
Developed by Stephanie Prima, inspired by a very old recipe from EatingWell.