Gluten free and vegan crumble with blackberries

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Sweet and sour, crunchy, amazing crumble with blackberries (or with raspberries). Completely gluten free, lactose free and vegan thanks to the use of coconut oil. A delicious dessert with fruit, full of bold flavors. Becomes even more delicious with a spoonful of vegan whipped cream (or classic one for non vegan version) or with a scoop of vanilla ice cream.


Gluten free and vegan crumble with blackberries
Preparation time
Cooking time
Waiting time 30m

Ingredients

For 4 Person(s)

Ingredients

  • 400 g blackberries (or raspberries)
  • 1 tbsp potato starch
  • 3 tbsp brown sugar
  • 100 g rice flour
  • 50 g tapioca starch
  • 50 g potato starch
  • 30 g gluten free oats
  • 70 g brown sugar
  • 1 tsp gluten free baking powder
  • 1 pinch of salt
  • 100 g coconut oil
  • 1 handful almonds

Gluten free and vegan crumble with blackberries Directions

  1. Mix tblackberries with a tablespoon of potato starch and sugar and put aside for 10 minutes until it softens and begins to lose the juice.

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  2. Mix rice flour, tapioca starch, potato starch, oats, sugar, baking powder, a pinch of salt and coconut oil.

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  3. Work the dough until all the ingredients are well mixed. Create a ball and put it in the frizzer for 20 to 30 minutes.

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  4. After this time divide the dough into half. Using your hands crumble the first part of the dough onto a baking tray (I used ceramic baking dish).

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  5. Add blackberries leaving the juice in the bowl.

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  6. Crumble the second part of the dough over the fruit.

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  7. Finally add roughly chopped almonds.

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  8. Bake this gluten free crumble in the pre-heated static oven at 180 °C for 40 to 45 minutes. Take out from the oven, let cool down and serve with a portion of ice cream or vegan or classic whipped cream.

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Nutrition facts

(vegetarian, gluten free, lactose free)
Per Serving

Reviews

5
Wednesday, 08 November 2017
This was absolutely wonderful. I used mixed berries and venilla ice cream. So good. - Allanon

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