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Gluten-Free Berry Crumble

Does Summer make you slow down? The heat, the sunshine, the vacation days….do you find yourself moving at an easier pace? For the past few weeks, things have slowed down for us. Some of the stress in our lives has subsided, the weather has been hot, hot, hot and has us chilling out by any cool body of water, and days feel lazier even though they are full. That’s Summer, we make time to drink spritzers and lounge. All this slowing down also makes room for other things than busyness. Like afternoon coffee with friends, light-hearted books, and bouquets of flowers.

On Sunday, my hubby surprised me with my favorite dark chocolate and a dozen roses. Completely unexpected, for no reason other than to show me some extra love and attention. It made me feel super special and has left me gleaming all week.



His romantic gesture was like a hand reaching out and I reached back with some gluten-free berry crumble! That’s kind of how romance goes, doesn’t it? Back and forth, hand in hand. 
Coating the berries with cinnamon, nutmeg, and coconut sugar
Top berries with crumble and its ready for the oven

Gluten-Free Berry Crumble (Dairy-Free too)
Serves 6

3 cups of frozen or fresh mixed berries (but not thawed from frozen!)
2/3 cup coconut sugar
3 Tablespoons of cinnamon
1 tsp of nutmeg
1 cup brown rice flour
1 cup gluten free oat flour
2 cups gluten free rolled oats
3/4 cup of warm melted coconut oil

  1. In a medium sized casserole dish (mine is 8 inches in diameter / 2.5 Quart) place berries.
  2. In a small bowl, mix together 1/3 cup coconut sugar, 2 Tbsp cinnamon, and 1 tsp of nutmeg.
  3. Sprinkle over berries and mix into them, coating the fruit.
  4. In a medium bowl, mix together oat flour, brown rice flour, gluten-free rolled oats, 1/3 cup of coconut sugar, and 1 Tbsp of cinnamon.  Pour in 3/4 of warm melted coconut oil and stir until the crumble begins to form.
  5. Place the crumble on top of the berries, patting gently to make it all fit, but leaving it loose on top.
  6. Cover with glass lid.
  7. Bake covered for 45 at 350 F and then for another 15 minutes uncovered.
  8. Enjoy!
Note: This is an updated version of my original Gluten-Free Apple Cranberry Crisp : I’m calling it a crumble because it’s less sweet/rich than a crisp, thanks to using coconut sugar and coconut oil.

p.s What’s one of your most romantic moments?
Emily Smith
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  1. This looks delicious. I love crumbles especially in the fall. One of my friends recently told me about coconut sugar so I think I just might have to give this recipe a try since it has the sugar in it. xo

  2. that looks so yummy emily! I actually do have all these ingredients right now in my kitchen so might well make it tmr if it starts raining again 🙁

  3. Looks terrific Emily. Thanks for providing a newby gluten-free eater a new recipe to expand my limited repertoire.

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