Gluten Free Summer Berry Crumble Recipes

MIXED BERRY CRISP (GLUTEN FREE)

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the berries and pick through to remove any stems still attached. If you're using strawberries, slice them into 1/4-inch thick pieces. If you're using particularly large blackberries, slice them in half.
• In a 9 by 9-inch baking dish, mix together the berries, honey, starch, citrus zest and juice. Set aside.
• In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds (if using), sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
• Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
• Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).

GLUTEN-FREE BERRY CRISP

Steps:

• Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with cooking spray.
• In a large bowl add the strawberries, blackberries, blueberries, raspberries, granulated sugar, cornstarch and cinnamon. Mix until the berries are evenly coated, and then pour into the prepared baking dish.
• Combine the oats, flour, brown sugar, butter and salt in a medium bowl. Work the mixture with a pastry cutter or your hands until it resembles coarse meal. Spread the topping evenly over the berries, then bake until the topping is golden brown and the filling bubbles up at the sides, 45 minutes.
• Cool for 10 minutes before serving.

GLUTEN-FREE SUMMER BERRY CRUMBLE

Steps:

• Preheat oven to 350*F. Set aside an 8×8 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.

GLUTEN-FREE BLUEBERRY CRUMBLE

Steps:

• Whisk together all-purpose flour, buckwheat flour, sugar, and ground cinnamon. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Put crumble topping in the freezer while you prepare the other ingredients.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine blueberries, agave, cornstarch, lemon juice, and lemon zest in a bowl; mix well. Pour into a cast iron dish. Drop clumps of the crumble topping over the blueberries, allowing some open space for venting. Top with sliced almonds.
• Bake in the preheated oven until the top is bubbly and lightly browned, about 30 minutes.