Gluten Free Mixed Berry Crumble
This gluten free mixed berry crumble is the perfect dessert for any summer party, potluck, picnic or any summer day. You’ll never want another crumble recipe again!
As many of you know, I’ve recently finished editing an entirely gluten-free cookbook for a project with Adams Media.
Even though I loved every second of publishing my first cookbook (ON SALE HERE!), it was a lot of work. And I’m still not 100% happy with the final product. So when I was approached to create 60 new recipes for an all gluten-free book, I almost said no. But then I thought about it. My best friend is gluten intolerant, and so many of my family members are struggling with celiac and allergies, and it always breaks my heart that they can’t eat the foods everyone else enjoys at parties and potlucks.
So, after convincing my husband that we’ll definitely be taking that vacation later this year and that I won’t fall into a tunnel of perfectionism and despair with this one, I said yes. And exactly one month later, I had every single recipe turned in (it was a very busy month) and felt more accomplished than I had in a long time. Gluten-free cooking and baking is challenging. Because you’re losing the one property that keeps most of our cakes, breads and pastas binded, you have to play with different chemicals and flours to recreate gluten. Xanthum gum and psyllium husks became my best friend, and soon my cabinet was filled with 12 different kinds of flour, including an all purpose blend that set me back about the cost of a new iMac. (Not really, but almost).
I learned very quickly that some of the recipes I loved to make on a regular basis (like pizza crust, homemade pasta and soft pretzels), just wouldn’t turn out by simply subbing in gluten-free products. I had to reconstruct these recipes so they would turn out. And let me tell you, I’ve never had more recipe fails in my life than I did doing this book. But instead of getting frustrated by each fail, I felt more inspired. This book was very tough, but I truly feel like I learned so much about gluten-free cooking. I really challenged myself as a cook and the end result was that much more gratifying.
Choosing which recipes to include was definitely difficult. I wanted to make recipes that my friend and my family would love, as well as recipes picky kids and even vegans would enjoy too. I narrowed down my list and even had to cut recipes I made from it because I didn’t think they quite fit. Funny enough, this gluten free mixed berry crumble was one that got the ax. Not because it’s not incredible (trust me, it is), but simply because I had another fruity summer dessert and wanted to make sure I had plenty of variety.
But, that’s okay because then I can share it with you guys right now. This crumble is one of my new favorites for summer. The topping is buttery, crispy and crunchy, while the tart mix of blueberries, blackberries and strawberries offers the perfect tart, juicy and sweet contrast. Topped with some vanilla bean ice cream and this is downright criminal.
One bite and you’ll be hooked. I promise you.
Gluten Free Mixed Berry Crumble
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 10.
Prep time: About 10 minutes
Cook time: 1 hour
Ingredients:
For the filling:
- 2 cups fresh blueberries
- 2 cups fresh blackberries
- 2 cups fresh strawberries, chopped
- 3/4 cup white sugar
- 1 tablespoon lemon zest
- 1 1/2 teaspoons lemon juice
- 3 tablespoons almond meal or coconut flour
For the crumble topping:
- 3/4 cup high quality gluten-free all purpose flour (I swear by Gluteny)
- 1/2 cup almond meal
- 1/4 cup brown sugar
- 2 tablespoons white sugar
- 1 1/2 teaspoons baking powder
- 3/4 stick COLD unsalted butter, cut into slabs
- 1 vanilla bean, scraped
- 1 jumbo egg, room temperature
- 3/4 teaspoon freshly grated cinnamon stick
Directions:
- Preheat oven to 375 degrees F. Liberally grease a casserole dish, pie plate or 8 x 8 baking dish with nonstick cooking spray and set aside.
- In a large bowl, toss the berries with the sugar and almond meal, lemon zest, lemon juice. Cover with saran wrap and let sit at room temperature for about 30 minutes.
- Meanwhile, prepare the crumble topping. In another mixing bowl, whisk the gluten-free mix, almond meal, brown sugar, white sugar and baking powder together until fully combined. Using a pastry knife, cut into the butter slabs into the mix (much like you would with a pie crust) until mixture resembles a coarse sand.
- Lightly beat the egg with the vanilla bean and mix into the butter/crumble mixture.
- Pour the berries into the bottom of the prepared baking dish. Liberally sprinkle the top with the crumble and add the grated cinnamon to the top. Bake for about 42 minutes, or until the top is golden brown. Serve warm with vanilla ice cream.
Nutritional information per serving:
Calories: 350
Fat: 15 grams
Carbohydrates: 45.3 grams
Fiber: 2 grams
Protein: 4 grams
Weight Watchers Points: 8
Tags:crumble recipes, easy berry recipes, gluten free, gluten-free recipes, healthy recipes, summer berry recipes
Can't wait to see your new cook book! Congratulations :)
seems to hit an all tie high. Hire a Seattle injury lawyer with at least five years experience, not only
in handling personal injuries in particular, but cases similar to your own. You
are expected tto take into estimation the huge amount of advocacy, experience
and knowledge while appointing the services offered by the
legal representative.