Monday, August 24, 2015

Fresh Raspberry Crumble Gluten Free

July 30, 2012 by Jean Layton

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Fresh Raspberry Crumble- Gluten Free


Prep time
10 mins
Cook time
25 mins
Total time
35 mins

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
Serves: 4
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
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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. :)

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