I like making crumbles because they are quicker and easier than making pies or tarts, but taste incredible. No dough-making required! I made the crumb topping completely gluten-free in this crumble, using coconut flour, hazelnut flour and oat flour instead. I think it actually tastes better than regular wheat flour. This recipe makes a large portion, simply cut it in half and use a smaller baking dish if making for less people. I like to pair this toasty, jammy crumble with coconut-based vanilla ice cream. The flavours pair magically together!
Blueberries, strawberries, and cherries are richly pigmented and excellent skin-supportive foods. They have even been recommended as nutraceuticals, a term used to describe medicinally or nutritionally functional foods.
• High in fibre and phytonutrients
• Fantastic source of the following antioxidants:
• Flavonoids: luteolin, rutin, myricetin, quercetin and catechins (amongst others)
• Anthocyanidins: malvidin-3-galactoside, malvidin-3-glucoside, and cyanidin
• Phenolic Acids: gallic acid, vanillic acid, caffeic acid, ferulic acid, ellagic acid, and
cinnamic acid, polyphenols
• Melatonin – found in sweet and tart cherries – helps regulate sleep
• Vitamin C – a precursor to collagen formation
• May alleviate cognitive decline associated with Alzheimer’s and other aging conditions
• Suppression of harmful free radicals
• Helps maintain healthy blood flow
• Helps maintain healthy skin
• Helps scavenge chemically generated radicals in body
• Decreased oxidative stress and decreased inflammation in body
Makes 12-14 servings
FRUIT FILLING2 pints blueberries 1 1/2 cups pitted cherries, halved 24 oz strawberries, hulled and diced 2 teaspoons lemon extract 1/2 cup cane sugar or coconut sugar Zest from 1 organic orange Unsalted grass-fed butter for ramekins or baking dish
CRUMBLE2/3 cup hazelnut flour (ground hazelnuts) 2/3 cup oat flour 2/3 cup coconut flour 1/2 teaspoon sea salt 1 cup packed light brown sugar 140g raw nuts, coarsely chopped (walnuts, almonds or shelled pistachios work great) 2/3 cup gluten-free rolled oats 3/4 cup (170g) unsalted grass-fed butter, diced, at room temperature
*Optional Ice cream or frozen yogurt to serve
Preheat oven to 375 degrees F. Butter one 9-inch x 14-inch baking dish. Set aside.
Combine all fruit filling ingredients into a large bowl. Toss to coat fruit. Let it sit at room temperature to macerate for 30 minutes.
Combine all crumble ingredients except butter into a medium bowl. Whisk to combine.
Add butter and mix the crumble using clean hands until a wet sandlike texture is formed and butter is evenly dispersed.
Add fruit to baking dish with a slotted spoon. For a jammier texture, add a couple of spoonfuls of juice; for a juicer, loose texture, add all the juice. Top with crumble.
Place in oven and bake for 30-35 minutes or until fruit is bubbling and top is golden.
Allow crumble to cool for 5 minutes and then serve with ice cream.
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