Go Back
+ servings
Cast iron pan and plate with crumble, ice cream and sauce
Print

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 6
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

Calories: 439kcal | Carbohydrates: 63g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 145mg | Potassium: 246mg | Fiber: 7g | Sugar: 33g | Vitamin A: 583IU | Vitamin C: 24mg | Calcium: 94mg | Iron: 2mg