Wholesome Gluten-Free Mixed Berry Crumble + Video
Oh hey, it's late May! (That was a poem.)
And you know what that means! Oh, you don't? K fine, I'll tell you: it means it's berry season! Which means it's time for all the summer fruit crumbles.
Which means today I'm sharing a recipe full of tart and sweet and juicy berries, berries mixed with some coconut sugar for sweetness and lemon zest and lemon juice for tartness, berries topped with a wholesome, gluten-free, oaty, nutty, delicioussssss crumble.
And you know what else I'm sharing? A video tutorial, on how to make this wholesome gluten-free mixed berry crumble. Behold:
Or, watch it on YouTube.
Guyyyyys it's almost summer (like in a month), and I'm so exciiiiited. This mixed berry crumble is getting me in the mood. For summer. Not that I'm ever not in the mood for summer, but you know.
But lemme tell you. This is one of the best fruit crumbles I've had, regardless of the fact that this berry crumble is all wholesome and gluten-free and refined sugar-free and dairy-free and what not.
And I think it's cuz of the coconut sugar. Because I've never used coconut sugar in a fruit crumble before. And so I never got to experience the deliciousness that coconut sugar is in a fruit crumble. The coconut sugar adds a deeper flavor to the crumble, one that you wouldn't attain with white sugar, or even brown sugar.
And other things make this wholesome gluten-free crumble awesome as well. Let's discuss below.
We shall start with the fruit mixture. It's a simple one. Use 4 cups of any mixture of berries you'd like - raspberries, blueberries, blackberries, strawberries - you know the drill. The berries can be fresh or frozen (yay for recipes that use frozen fruits).
You're then going to toss those berries with coconut sugar. Which we've already discussed. Plus some lemon zest and lemon juice, cuz you always want that nice tartness to contrast the sweet crumble on top, amiright? Don't forget the cornstarch (or potato starch) to thicken up the mixture a bit.
And definitely don't forget to strain the liquid out of the fruit mixture, especially if you're using frozen fruits. Don't worry - it's all in the instructions.
And now for the better half (or 3/4's, the ratio I like my crumble/fruit mixtures to come in) - the crumble.
It's a very excellent one. It's one made with oats (either rolled oats or quick oats shall suffice). And oat flour. Again, you're actually getting more depth of flavor using the oat flour than you would if you'd be using all-purpose flour.
And there's also a generous amount of nuts. I used walnuts. Pecans would have been my second choice, in case you were wondering. Also in the crumble? Some shredded coconut. The unsweetened kind, not the sweetened coconut. Cuz coconut sugar makes an appearance in the crumble as well. And we don't wanna overdo it with the sweetness. And then there are the usual suspects - vanilla extract, baking powder, salt, and oil, to bring it all together.
See? Wholesome. See? Gluten-free (that is, if you use gluten-free oats and oat flour). See? Full of mixed berries. See? Topped with a crumble.
Easy and quick. Summery and delightful. Tart and sweet. Light yet hearty. Amazing yet incredible.
Wholesome gluten-free mixed berry crumble - you make it even harder to wait for the arrival of summer.
Wholesome Gluten-Free Mixed Berry Crumble
Yield: one large crumble
4 cups fresh or frozen berries (I used raspberries and blueberries)
1/3 cup coconut sugar
Zest of 1 lemon
Juice of 1/2 lemon
2 tablespoons cornstarch/potato starch
1 1/2 cups (gf) quick or rolled oats
1 cup (gf) oat flour
1/2 cup coconut sugar
2/3 cup chopped nuts (I used walnuts)
1/3 cup unsweetened, shredded coconut
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract
2/3 cup oil (melted coconut, canola, vegetable)
1. Preheat oven to 350 F.
2. Fruit Mixture: In a large bowl, stir together the fruit mixture ingredients until berries are evenly coated. Set aside.
3. Crumble: In another large bowl, stir together all the crumble ingredients until a slightly wet, crumbly mixture forms.
4. Strain liquid out of the fruit and then pour fruit into a deep pie dish. Top fruit with the crumble.
5. Bake crumble on lower oven rack for 28-35 minutes, until fruit juices are bubbling and crumble is golden brown. Serve warm or room temperature.