Monday, August 24, 2015
Fresh Raspberry Crumble Gluten Free
July 30, 2012 by Jean Layton
Share this:Share on Google+Share on FacebookPin on PinterestTweet about this on TwitterShare on YummlyPrint this pageEmail this to someone
Fresh Raspberry Crumble- Gluten Free
Combining the best fresh or frozen berries with a bit of coconut sugar, and a delicious gluten free oatmeal crumble makes this a quick and easy summer dessert. Got to admit, my family loves it for breakfast.
Author: Dr. Jean Layton
Recipe type: dessert, breakfast
5 cups fresh raspberries
1 teaspoon tapioca flour
2 tablespoons coconut sugar
3 tablespoons coconut oil or butter
¼ teaspoon cinnamon
2 tablespoons honey
1 cup gluten free oatmeal flakes
Preheat oven to 350
Grease 4 ramekins or custard dishes,
Combine the tapioca flour and coconut sugar in a bowl.
Gently add the raspberries.
Using a gentle up and over folding motion, combine the berries and the tapioca flour mixture.
Spoon evenly into ramekins
Melt the coconut oil or butter with the honey and cinnamon.
Stir in oatmeal, till every flake is well covered.
Cook for a moment to allow the butter to penetrate each flake.
Spread evenly on top of the raspberries.
Bake for 20-25 minutes or till the oatmeal is golden brown and the berries are soft.
Serve with ice cream, whipped coconut cream or dairy cream
Wordpress Recipe Plugin by EasyRecipe
I know I should have a lovely photo for you to see just how beautiful this crumble appears.
My husband and daughters ate this so quickly, I couldn’t get one. :)
If you’ve been reading my blog for any amount of time (and thank you to those following from the beginning in 2006), you’ve watched me evolv...
You do realize that this isn’t a true ganache, right? After all, the definition of ganache is chocolate and cream combined to create a frost...
Whole Grain Gluten Free Flour Mix For the whole wheat lover, who misses the more developed flavor of whole grains as well as t...