Berry Crumble (gluten-free) with Coconut Whipped Cream

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I love dessert that is simple to prepare – especially if it’s overflowing with naturally sweet fruit!  A crumble is easy and rustic – you basically pour fruit in the dish, top with a crumbly mixture, and bake it off till bubbly. Top it with a dollop of coconut whipped cream and you will have yourself a happy ending to a meal.  One of the main reasons I chose a fruit crumble for the first dessert on my blog is because I scored this red Le Creuset on clearance at TJ (yes!!!) and just couldn’t wait to use it so I decided to fill it up with strawberries, blackberries, nuts, oatmeal, and sugar (of course!) and share a bowl of sweetness with my family.  Simple.  The coconut whip cream is fun and delicious; but, if you are short on time, enjoy it with a scoop of ice cream instead.  PLEASE NOTE – if you are making the coconut whipped cream, the can needs to go in freezer overnight so plan ahead.

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I used a combination of almonds and pecans in this crumble; but please use any nut that you have on hand – just rough chop it before adding to the other dry ingredients.

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I originally planned on using rhubarb in this crumble but Meijers was out!  So Hello blackberries.  Use whatever berries or fruit you prefer…peaches, raspberries, apricots, blueberries, cherries.  Next time around I will add a bit of flavored brandy to the berries – for this recipe I used a little balsamic vinegar and pure maple syrup.  It was heavenly!

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The path to coconut whipped cream is simply to freeze a can of WHOLE FAT coconut milk overnight, tip upside down, open, drain the liquid and scoop out the wonderful thick cream to your mixer and whip.  OH, and add some good quality vanilla and a sprinkle of cinnamon. Excuse me now – my bike is calling me for a sweaty workout!!

Berry Crumble with Coconut Whipped Cream
 
Ingredients
  • 1 tablespoon butter for greasing pan
  • ¾ cup Gluten-free flour
  • ⅓ cup pecans, chopped
  • ⅓ cup sliced almonds, chopped
  • ½ cup Gluten-free oats
  • ¼ cup natural cane sugar
  • ½ teaspoon salt
  • ⅓ cup unsalted butter, melted

  • 1 tablespoon cornstarch
  • ¼ cup natural cane sugar

  • 8 ounces strawberries, quartered
  • 12 ounces blackberries
  • 2 tablespoons pure maple syrup
  • 1 tablespoon balsamic vinegar

  • 1 can FULL-FAT coconut milk
  • 1 teaspoon good quality vanilla
  • sprinkling of cinnamon
Instructions
  1. Preheat oven to 375 degrees and butter your gratin dish
  2. Combine flour, oats, nuts, sugar, and salt in a bowl. Stir in melted butter. Form into several balls and freeze for 15-20 minutes
  3. Combine cornstarch and sugar in a second large mixing bowl. Gently fold in berries. Add maple syrup and vinegar. Pour into gratin dish.
  4. Remove topping from freezer and crumble over berries.
  5. Bake 30 minutes or until berries are bubbling. Let cool to harden before serving.
  6. While crumble is cooling, make your coconut whip cream
  7. Place mixing bowl in freezer for 5 minutes. Remove can of coconut milk from freezer and tip upside down to open. Pour off the liquid and keep in refrigerator for future use. Take chilled mixing bowl out of freezer and pour the thick coconut cream in it and start whipping until thick. After thickened, add vanilla and cinnamon. Dollop a big spoonful on your warm crumble and eat immediately with so much gratitude!

 

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