Warm, bubbling berries burst through a buttery baked crumble topping and treat your palette to a celebration of comforting Springtime flavors.
Ingredients
For the filling
- 50 g organic white sugar
- 3 tablespoons cornstarch
- Juice of 1 lemon
- 1 tablespoon vanilla
- 3 ⁄4 teaspoon salt
- 175 g raspberries
- 315 g blue berries
- 175 g black berries
For the crumble
- 100 g brown sugar
- 50 g organic white sugar
- 1/4 teaspoon salt
- 125 g gluten free AP flour
- 75 g almond flour
- 115 g cold butter
Instructions
- Preheat the oven to 350 degrees and coat a baking pan (9 by 13) with cooking spray. Set aside.
- In a medium sized mixing bowl, combine the white sugar, corn starch, salt, and berries, then add the lemon juice and vanilla.
- Mix well and place mixture into the prepared baking pan.
- In a clean bowl, stir together the brown sugar, white sugar, salt and flours until well combined.
- Using your fingers, two forks, or a pastry blender, cut the butter into the flour mixture until the crumb is the size of peas..
- Evenly spread the crumble on top of the berries.
- Bake at 350 for 30-40 minutes until it’s a deep golden brown and the fruit is bubbling around the edges.
- Let cool for 10-15 minutes and serve with your favorite vegan ice cream or whipped cream!
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