Blackberry Crumble
GLUTEN + DAIRY FREE
The perfect summer dessert!
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Ingredients |
CRUST
3 cups almond flour
1 cup (gluten free) oats
1/4 cup melted/liquid coconut oil
1/4 cup pure maple syrup
2 tablespoons almond milk
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
FILLING
3 cups fresh blackberries
1 tablespoon tapioca flour/starch
1/8 teaspoon salt
1/4 cup honey
3/4 cup water
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Instructions |
Preheat the oven to 350 degrees
Add 3 cups almond flour, 1 cup gluten free oats, 1/4 cup coconut oil, 1/4 cup maple syrup, 2 tbsp almond milk, 1 1/2 tsps vanilla extra and 1/8 tsp salt. Mix well!
Take 1 cup of the crust mixture and set aside. Take the remainder and 8 x 8 pan that’s been lined with parchment paper. Press the crust into the bottom & up the sides if you wish.
Pre-bake the base for 10-12 minutes while you prepare the filling.
Add 3 cups of fresh blackberries to a pan on the stove. Add in 1 tbsp tapioca flour, 1/8 tsp salt, 1/4 cup honey and 3/4 cup of water. Bring the temperature up to a medium high and continue to stir. You can use a spoon to break down the blackberries in the mixture as you cook it down. This might take up to 10 minutes to get the blackberries cooked down
Add the blackberry filling to the crust and use the 1 cup of left over crust to sprinkle over the top of the filling.
Optional, but you can sprinkle some brown sugar and cinnamon on the top for an extra flavor before baking it.
Bake for another 10-15 minutes or until the crumbled top is golden brown.
Once you remove it from the oven, let it sit for a few minutes to cool before serving.
Enjoy with a scoop of your favorite dairy free ice cream!
