Black and Blueberry Crumble
The perfect summer dessert!
Ingredients
Berry Filling
- 3 cups fresh blueberries
- 1 cup fresh blackberries
- 1.5 tbsp flour or cornstarch I used gluten free flour
- 1/4 cup honey
- 1/4 tsp ground cinnamon
- 1 tsp vanilla
- 1 tsp OPTIONAL: lemon zest (do not use if just starting HYH) Lemon is NOT HYH safe, but if you can tolerate it like I can, add 1 tsp
Crumble topping
- 1-1/4 cup gluten free rolled oats
- 1/4 cup organic cane sugar or brown sugar
- 1/3 cup oat flour
- 1/4 cup unsalted, raw sunflower seeds
- 1/4 cup melted butter I used kerrygold
- pinch of kosher salt
Instructions
- Preheat oven to 350 degrees and coat a roughly 10inch baking dish with a little butter. I used an 11inch gratin dish, but a 9x9 baking pan will also work.
- In a bowl, mix together the ingredients for the fruit filling and add it to the gratin/baking dish. In another bowl, mix together the topping ingredients until well combined. Spread on top of the fruit filling mixture.
- Place the dish on a middle rack in the oven and bake for about 55-60 minutes, until golden brown. Mine took 60min.
- Serve with vanilla ice cream, like Haagen Daz or McConnell's.
