Gluten Free Mixed Berry Crumble
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