Berry Crumble
Course
Baked Good
,
Breakfast
,
Dessert
,
Snack
Diet
Eggless
,
Gluten Free
,
Lactose Free
,
Low FODMAP
,
Nightshade Free
,
Nut Free
,
Soy Free
,
Sugar Free
,
Vegetarian
Cook Method
Oven
Prep and Cook Time
45 Minutes Total
,
Quick Cook
,
Quick Prep
Servings
Prep Time
6
10
minutes
Cook Time
30 – 35
minutes
Servings
Prep Time
6
10
minutes
Cook Time
30 – 35
minutes
Ingredients
3
cups
frozen strawberries
1 1/2
cups
frozen raspberries
1
cup
old fashioned oats
gluten free if needed
2
Tbsp
white rice flour
2
Tbsp
millet flour
1/4
tsp
cinnamon
1/8
tsp
Himalayan salt
2
Tbsp
ghee
1
Tbsp
water
Instructions
Preheat the oven to 350°F.
Defrost the strawberries in the microwave using a low power setting. This will take 3-5 minutes.
If the strawberries are medium to large in size, cut them into bite size pieces. Put the strawberries in an 8×8 glass baking dish.
Sprinkle the raspberries over the top of the strawberries.
In a small mixing bowl, combine the oats, rice flour, millet flour, cinnamon, and salt. Stir until well mixed.
Add the ghee to the mixing bowl. Cut the ghee into the oat mixture until the mixture resembles pea-sized pebbles.
Add the water to the mix. Stir.
Sprinkle the oat mixture on top of the fruit.
Bake for 30 minutes.
Recipe Notes
Notes
:
Blueberries could be substituted for raspberries.
Serving Suggestions
:
Delicious warm or cold.
Serve with a scoop of vanilla ice cream.
Serve with a vanilla or plain yogurt, possibly drizzled with honey.