This blackberry crumble is perfect with a scoop of vanilla ice cream on a hot summer day. The recipe is endlessly adaptable as the crumble topping is great with any kind of fruit.
**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
Blackberry season in the United States typically runs from late spring to the end of summer, with peak season in July and August.
Blackberry Crumble
Yields: 4
Ingredients:
4 cups frozen organic blackberries (or fruit of your choice)
1 1/2 cups chopped nuts (walnuts, hazelnuts and pumpkin seeds
1/4 cup gluten free old fashioned rolled oats
1/4 cup palm sugar, plus 1 Tablespoon
3 Tablespoons gluten free flour
3 Tablespoons fresh lemon juice
3 Tablespoons unsalted butter, softened, 1/4 teaspoon ground cinnamon
Pinch of salt
Yields: 4
Ingredients:
4 cups frozen organic blackberries (or fruit of your choice)
1 1/2 cups chopped nuts (walnuts, hazelnuts and pumpkin seeds
1/4 cup gluten free old fashioned rolled oats
1/4 cup palm sugar, plus 1 Tablespoon
3 Tablespoons gluten free flour
3 Tablespoons fresh lemon juice
3 Tablespoons unsalted butter, softened, 1/4 teaspoon ground cinnamon
Pinch of salt
Directions:
Preheat oven to 350°F.
Stir blackberries, 1/4 cup sugar, 2 1/2 tablespoons gluten free flour, and the lemon juice in a bowl; set aside.
Put butter, cinnamon, salt, and remaining tablespoon of sugar into a small bowl. Stir vigorously until creamy. Stir in nuts, oats, and remaining flour (equals 1 1/2 teaspoons). Work mixture until it forms coarse crumbs.
Butter four 5-ounce ramekins (about 3 1/2 inches in diameter). Divide blackberry mixture among ramekins. Transfer ramekins to a rimmed baking sheet. Top each ramekin with crumb topping.
Bake until juices are bubbling and topping is golden brown, about 20 to 25 minutes. Let cool on a rack 20 minutes before serving.
Preheat oven to 350°F.
Stir blackberries, 1/4 cup sugar, 2 1/2 tablespoons gluten free flour, and the lemon juice in a bowl; set aside.
Put butter, cinnamon, salt, and remaining tablespoon of sugar into a small bowl. Stir vigorously until creamy. Stir in nuts, oats, and remaining flour (equals 1 1/2 teaspoons). Work mixture until it forms coarse crumbs.
Butter four 5-ounce ramekins (about 3 1/2 inches in diameter). Divide blackberry mixture among ramekins. Transfer ramekins to a rimmed baking sheet. Top each ramekin with crumb topping.
Bake until juices are bubbling and topping is golden brown, about 20 to 25 minutes. Let cool on a rack 20 minutes before serving.
Recommended Posts
 |  |
RSS Feed