Fresh organic berries, rhubarb (which is about the only thing that grows in abundance around here!), gluten free crumble, your favourite non dairy ice cream or whipping cream = SUMMER. As berries go out of season substitute them with peaches, apricots, pears, apples, whatever you can get your hands on in season!
Ingredients:
Serves 4-6
- 2 cups of sliced fresh rhubarb
- 1 cup of fresh blackberries
- 1 cup of fresh blueberries
- 2 cups of sliced strawberries
- 1/3 cup of coconut sugar
- 2 Tbsp. of arrowroot powder
- one recipe of topping (recipe follows)
Preheat oven to 350 F.
In a large bowl combine the rhubarb and berries with the coconut sugar and arrowroot powder. Mix well with your hands to coat the berries. They will begin to exude some of their juices which when combined with the arrowroot will form a delicious thick syrup as it cooks.
Spread the mixture into an 8 in. pie plate or an 8 in. square baking dish. Make the crumble.
The crumble:
- 1 cup of gluten free oat flour (grind 1 cup of gluten free oats to a powder in your blender)
- 1/2 cup of gluten free rolled oats
- 1 heaping tsp. of true cinnamon (Ceylon Cinnamon)
- 1/2 cup of softened coconut oil (room temperature, not melted)
- pinch of sea salt
- 1/2 cup of coconut sugar
Combine all of the crumble ingredients in a big bowl. With your hands massage the mixture until all of the oil is incorporated into the dry ingredients. It will resemble a thick cookie dough.
With your hands, distribute the crumble over the berries.
Bake in a pre-heated 350 degree F. oven for about 40 min. or until the juices are bubbling up around the edges. Serve hot or cooled to room temperature with your favourite topping!