This gluten-free gut loving tray of wholesome goodness is the perfect winter treat to enjoy on a cool evening with a cup of tea and a blanket. The essential winter comfort treat.
You can use your favourite mix of berries. I’ve used a combination of fresh strawberries and frozen organic berries.
The crumble has the perfect crunch, a mixture of almonds, walnuts, seeds and coconut.
While most crumble recipes include the usual refined white sugar, this recipe uses rice malt syrup. Never let crumble leave you feeling guilty and bloated again. This healthy version is full of gut loving good fats and berries full of antioxidants and phytonutrients which have antiinflammatory properties and can help support a healthy body.
- 1 cup almonds, roughly chopped
- 1 cup pepitas (pumpkin seeds) or sunflower seeds or a mix of both
- 1 cup shredded coconut
- 1/2 cup walnuts
- 3 tablespoons extra virgin coconut oil
- 2 tablespoons rice malt syrup
- 1 tsp of the best vanilla essence
- 3 tablespoons rice malt syrup
- 1 tablespoon arrowroot (tapioca flour)
- 700 g mixed berries
Preheat the oven to 160C.
Place all the topping ingredients in a bowl and combine well, ensuring all the ingredients are well coated.
Transfer the mixture to the prepared baking tray and bake for 10 minutes.
Remove and set aside to cool – it will get crunchy once it cools down.
Place the berries in a saucepan with the rice malt syrup and tapioca flour. Mix gently to combine. Simmer over low heat for 10mins.
Transfer to a 20 cm dish and break the cooled crumble into pieces and sprinkle over the top of the berry mixture. Serve warm or cold.
Would love to hear your thoughts on this recipe. I hope you enjoy making and eating this beautiful crumble like we all did!