This crumble is the perfect sweet treat for summer or fall! It’s delicious on its own but even better with vanilla ice cream or a dallop of whipped cream. Enjoy warm or at room temperature!
Ingredients:
- 4 cups fresh raspberries
- ¼ cup sugar
- 1/3 cup brown sugar
- 1 Tbsp cornstarch
- 1/3 cup rolled oats
- 1/3 cup Bob’s Red Mill Gluten-Free flour (or same amount regular flour)
- 1 tsp cinnamon
- ¼ cup butter, cold and cut into small cubes.
Directions:
Preheat oven to 350 degrees and grease an 8×8 baking dish.
In a medium bowl, gently combine berries, sugar, and cornstarch. Mix until the berries are coated but try not to smash them all. Pour the berry mix into the baking dish.
In another bowl, combine flour, brown sugar, oats, and cinnamon. Add cold butter cubes and using hands or pastry blender, mash into crumbles.
Spread the crumble mixture over the berries, it’s ok if it doesn’t cover them perfectly.
PC: Maria Magee
Bake 35-45 minutes or until bubbling and golden-brown.
PC: Maria Magee
Remove from the oven and allow to cool for 5-10 minutes before serving.
Pair with vanilla ice cream or whipped cream.
PC: Maria Magee
Refrigerate leftovers in airtight container for 3 days.
Enjoy!
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