Most people fall into one of two camps when it comes to fruity desserts: crumbles or pies. For those who love a flaky, buttery crust, a pie makes a lot of sense. However, when it comes to allowing the fruity filling shine, there is really only one way to go – and that’s a crumble.
But, conventional crumbles aren’t made for all diets. Most of them contain white flour and a whack of sugar that tends to spike your blood sugar. So, we’ve decided to remake the classic crumble into a healthier – and gluten-free – dessert that doesn’t bog down the gorgeous fruit filling with unnecessary ingredients that weigh you down.
In our gluten-free berry crumble, we’ve opted for a topping of almond flour, shredded coconut and coconut sugar combined with butter and warming cinnamon. With no grains at all, this berry crumble can fit into a Paleo-friendly meal plan as well. Here, we use a mix of raspberries, blueberries and blackberries, but you can use the crumble topping with any filling you like (we’re looking at you, apples!).
And since we’ve cleaned up this gluten-free berry crumble and made it better for you, why not make a double batch and indulge for breakfast? It all comes down to the topper: serve it with a dollop of yogurt for breakfast, and then make it indulgent for dessert with a scoop of ice cream.
Gluten-Free Berry Crumble
- 2½ cups fresh blackberries
- 2 cups fresh blueberries
- 1½ cups fresh raspberries
- 2 tbsp arrowroot starch
- 2 tbsp pure maple syrup
- 1 tbsp fresh orange juice
- Pinch sea salt
- 1 cup blanched almond flour
- ½ cup unsweetened shredded coconut
- ½ cup coconut sugar
- 1 tsp ground cinnamon
- ¼ tsp sea salt
- ¼ cup cold organic unsalted butter, cut into small cubes
- ½ cup raw unsalted walnuts, chopped
- Optional, for serving: yogurt, vanilla ice cream or whipped cream
- Preheat the oven to 350℉.Grease a 7-by-11-inch baking dish.
- Prepare filling: In a medium bowl, combine all ingredients. Stir to fully coat the berries. Spread in an even layer in the prepared baking dish.
- Prepare topping: In a separate medium bowl, combine almond flour, coconut, coconut sugar, cinnamon and salt. Cut the butter into the flour mixture, using a pastry cutter or two knives, until pea-size crumbs form. Add walnuts and stir to combine. Spread the topping evenly over the fruit.
- Place the baking dish on a baking sheet to catch any drips and bake until filling is bubbly and topping is golden brown, 50 to 55 minutes. If the topping starts to brown too much, cover with a piece of parchment paper (or foil) during the last few minutes of baking.
- Cool 10 minutes before serving in bowls with yogurt, ice cream or whipped cream (if using).
Recipe courtesy of Paleo Magazine
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