When looking at my blog traffic, I noticed the Google search that most often brings readers to Holistica Naturopathic is "wheat-free crumble." I posted a recipe way back in 2007 for a wheat-free dessert, and that's my most popular blog entry! I have no clue if anyone is making this crumble, but there are folks all over the globe checking out the recipe.
In the spirit of the holiday weekend, I've decided to repost the recipe (for my new readers who may not be reading the old posts). I did make one with agave, but don't recall the proportions. I'm thinking coconut oil would work well instead of butter, again I don't know the replacement equivalent*, so if you experiment, let me know!
Yummy Wheat-free Berry Crumble
Preheat oven to 325.
Filling (you can use whatever fruit is local and in season!)
1 pint blueberries
1 pint raspberries
2 nectarines (or peaches), peeled and sliced
1/2 tsp cinnamon
1 TBSP gluten-free flour
big squeeze of lime juice
Mix filling ingredients gently. Set aside.
1c gluten free flour
1/2 c uncooked oatmeal (rolled, not steel cut)
1/2 c packed dark brown sugar (can substitute maple syrup or honey, but I don't know the proportions)
1/2 tsp cinnamon
8 TBSP butter, chilled & cut in small pieces (can use coconut oil* or any other non-dairy derived margarine)
1/2-1c chopped nuts (almonds, walnuts or pecans) - OPTIONAL
Mix 1st four crumble ingredients, using hands & pastry cutter to incorporate butter. Add chopped nuts, unless you are allergic, of course.
Pour filling into oiled (or buttered) gratin dish. Spread crumble on top. Bake in 325 oven for 30-40 minutes, or until crumble is toasted and berries are hot! Use a baking sheet under the gratin dish while baking, as the berry mixture can bubble over and mess up your oven.
Serve warm. Can top with your favorite ice cream, creme fraiche, or for the lactose intolerant, soy ice cream, rice dream or my personal favorite...Larry & Luna's Coconut Bliss! (Email them requesting their product at a Whole Foods or other natural grocery near you!!!!)