Description
Fresh, sweet summer berries tucked beneath a crisp, crumbly topping, lightly sweetened with unrefined sugar and made with gluten-free whole-grains, make this vegan recipe an ideal breakfast and healthy, satisfying dessert.
Ingredients
- 1 cup Blueberries
- 1 cup Raspberries
- 1 cup Strawberries, Quartered
- ¼ cups Coconut Sugar
- ¼ cups Fresh Squeezed Lemon Juice
- 2 Tablespoons Gluten Free Flour
- FOR THE CRUMBLE:
- 1-¼ cup Rolled Oats
- ⅓ cups Chopped Nuts
- 6 Tablespoons Gluten Free Flour
- ¼ cups Shredded Coconut
- 1 teaspoon Sea Salt
- 1 pinch Cinnamon
- ½ cups Coconut Oil, Melted And Cooled, Plus More For Greasing The Baking Dish
- ¼ cups Maple Syrup
Preparation
Preheat oven to 350ºF and lightly grease an 8×8 baking dish with coconut oil.
In a medium-size mixing bowl, combine berries with coconut sugar and lemon juice. Let sit for 10 minutes to allow berries to release their juices, then mix in gluten-free flour. Transfer mixture to baking dish and spread in an even layer.
In a separate bowl, combine ingredients for the crumble, starting with the dry ingredients. Mix in coconut oil and maple syrup and stir until well incorporated. Sprinkle crumble over berries in an even layer in the baking dish and bake for 35–40 minutes, or until set. Check this by tilting the baking dish ever so slightly and watching if the crumble slides to one side. If it does, it has not yet set, so continue baking.
Let it cool for at least 30-40 minutes before cutting into it. Serve immediately with whipped cream or yogurt, and store leftovers in an airtight container for up to one week.
