Gluten-Free Blackberry Crumble

Crisp Topping

  • 2½ cups rolled oat
  • ½ cup almond flour
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ½ cup brown sugar
  • ¾ cup butter

Filling

  • 4 eggs
  • 3 T. cornstarch
  • 1 tsp. vanilla extract
  • 1 cup plain Greek yogurt
  • ½ cup honey
  • 5 cups blackberries
  • 1 cup cubed frozen peaches

Preheat the oven to 350°F. Grease a 9 × 13-in. baking dish. Using a spoon, your hands, or a mixer, combine all the topping ingredients in a big mixing bowl until everything is incorporated. Set aside.

In another bowl, whisk the eggs and cornstarch. Add vanilla, yogurt, and honey and stir. Fold in the blackberries and peaches. Pour mixture into the baking dish and evenly cover with the crisp topping. Bake for 45 min. Serve with ice cream or just eat it by itself! Serves 6.

— Gwion Raven

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