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Thursday, August 14, 2014

Summer Berry Crumble


Having picked 5 lbs of blueberries (with a few raspberries mixed in for good measure) when we went to the farm a few weeks ago, we needed to get cookin' ASAP.  First up was this berry crumble.  So, so, so yummy!! It disappeared very quickly.

My version uses much less sugar and fat than many recipes out there and still tastes decadent and delicious.  The amount of sweetener you add to the berries depends on how sweet your berries are, so really its up to you.

Summer Berry Crumble

2 litres berries (any), about 6 cups
1/4 cup granulated stevia (or to taste)
1 tsp konjac flour or 1 tbls arrowroot starch
1 cup oats
2 tbls spelt, kamut or all-purpose gluten-free flour
2 tbls chia seeds
1/4 tsp cinnamon
1/4 tsp sea salt
1/4 cup butter, Earth Balance or coconut oil, softened

Toss berries with stevia and starch and pour into greased oven safe dish.  Combine dry ingredients and then blend in butter or substitute with a fork.  Pour oat mixture over top of berries and bake at 375F for about 40 minutes until top is golden.  Eat warm or cold, plain or with yogurt.  Keep refrigerated up to 5 days.

I have shared this recipe with Gluten-Free Friday on Vegetarian Mamma and Saturday Night Fever Link Up.

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