Blackberry Crumble

Any seasonal fruit works wonderfully in this basic gluten free crumble. You can make this with or without nuts. Experiment with your favorite fruits. This is also a perfect way to use your organic frozen berries if fresh ones are no longer in season. Either way YUM! 

Berries

2 cartons fresh blackberries, picked over and rinsed

2 cartons fresh blueberries, picked over and rinsed

1 TB vanilla extract

2 TB fresh lemon juice

4 TB agave

2 TB tapioca starch

Crumble

1 cup quinoa flour

1 cup quinoa flakes

1 tsp cinnamon

½ tsp sea salt

¾ cups walnuts or pecans (optional)

6 TB agave

2 TB melted coconut butter or 2 TB walnut oil

2 Tb filtered water (a little more if needed)

Preheat oven 350.

In a 9 x 13 (3 quart) pan gently toss first 5 ingredients. Then add in the tapioca flour. Mix well to combine. Taste. If berries are not sweet enough add a few more tablespoons of agave.

In another bowl mix dry ingredients. Slowly add 1 TB of agave at a time. Crumble with fingertips and add in the coconut butter/walnut 1 TB at a time. Should look like wet sand and large balls.  Add a few TB of water. Stir in nuts if using. Spread flour mixture evenly over the berries. Bake for about 40 minutes or until golden on top. Serve warm and top with ice cream or a dollop of my cream!