Recipes|Featured Main
Gluten-Free Blackberry Crumble
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT65M50 Minutes
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Yield:8 Servings
Ingredients
- Filling:
- 6 cups blackberries
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon lavender, optional
- Crumble Topping:
- 1 cup rolled oats
- ¾ cup almond meal
- ½ cup chopped walnuts
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup maple syrup or brown sugar
- ¼ cup butter, melted
- Vanilla ice cream for serving
- Filling:
- 1419.53ml blackberries
- 59.15ml granulated sugar
- 12.78g fresh lemon juice
- 25.56g cornstarch
- 4.26g lavender, optional
- Crumble Topping:
- 236.59ml rolled oats
- 177.44ml almond meal
- 118.29ml chopped walnuts
- 2.13g salt
- 4.26g cinnamon
- 118.29ml maple syrup or brown sugar
- 59.15ml butter, melted
- Vanilla ice cream for serving
The bounty of blackberries is an incredible gift of the Pacific Northwest summers. After a day of berry picking and sunshine this gluten-free crumble is the perfect finish to your evening BBQs.
Preparation
STEP 1
Preheat oven to 375°F.
STEP 2
Coat a 10-12” inch pie plate or 9x13 baking dish with pan spray. In a bowl toss the blackberries, sugar, lemon juice, cornstarch, and lavender (if using) together. Pour into prepared baking dish.
STEP 3
In another bowl mix oats, almond meal, walnuts, salt, cinnamon, syrup or sugar, and butter. Evenly distribute and crumble over blackberry mixture.
STEP 4
Bake crumble for 40-50 minutes until filling is bubbly and topping is browned. Let rest at room temperature for at least 15 minutes before serving (but still slightly warm). Serve with a dollop of vanilla ice cream (optional) and love every bite.