Gluten-Free Blackberry Crumble

Crisp Topping

2 1⁄2 c rolled oats
1⁄2 c almond flour
1⁄4 t ground cinnamon
1⁄4 t ground nutmeg
1⁄2 c brown sugar
3⁄4 c butter

Filling
4 eggs
3 T cornstarch
1 t vanilla extract
1 c plain Greek yogurt 1⁄2 cup honey
5 c blackberries
1 c cubed frozen peaches

Preheat the oven to 350°F. Grease a 9 x 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.

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