Gluten-Free Triple Berry Crumble

Cast iron pan and plate with crumble, ice cream and sauce

Gluten-Free Triple Berry Crumble

A delicious and decadent crumble that is completely gluten free and perfectly sweet. Top this with vanilla bean ice cream and vanilla maple butter sauce

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Servings

Calories 439kcal

Author Julia Day

Equipment

cast iron pan

Ingredients

Berries

2 cups raspberries
1 1/2 cups blueberries
1 1/2 cups blackberries
1/2 tsp vanilla extract
1 tsp lemon zest
1 tbsp lemon juice
1/2 tsp cinnamon
1/4 cup brown sugar
2 tbsp cassava flour

Topping

3/4 cup cassava flour
2/3 cup oats
1/3 cup brown sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/3 cup pecans
pinch salt
6 tbsp butter softened

Sauce

2 tbsp butter
1/4 tbsp vanilla extract
2 tbsp maple syrup

Instructions

Preheat oven to 350°
Add all ingredients from the berries category in a bowl, stir a couple times and let sit to meld together while you put together the rest of the ingredients
Start with the crumble topping. Mix all dry ingredients together in a bowl, then chop up the butter into 1/4 inch pieces and mix together by hand until it forms into "pea" sized pieces
Butter a cast iron pan and add (in this order) berry mixture and crumble topping
Bake for 20-25 mintutes or until crumble is golden brown on top and berry mixture is bubbling
While the crumble bakes, add butter to a sauce pan and melt down. Add vanilla and maple and cook down sauce on low until it's syrupy.
Take crumble out of the oven. Top with *real* vanilla bean ice cream and the vanilla maple butter sauce and enjoy hot

Nutrition