The Perfect Gluten-Free, Lower Sugar Oatmeal Crumble
I love this easy, light, summer dessert. There’s nothing sweeter than fresh berries that are at their peak ripeness. When the garden overflows with them, I love to create new recipes for them to find a home in. This Summer Berry Oat Crumble gets the job done! It’s perfect after grilling out, or fr bringing to a friend, or pleasing a crowd. And it really couldn’t be easier to put together!
If you don’t have oat flour, you can grind oats in a food processor until they’re smooth, or you can use another flour of your choice, such as all-purpose gluten-free flour. You can also substitute coconut oil for the butter if dairy is not on your to-do list. Either way, this easy Summer Berry oat Crumble is a simple and delicious dessert. When the ingredients are so fresh and delicious, there’s no fancy recipe required. That’s one of my favorite things about summer. Hope you love this, too!
Summer Berry Oat Crumble
Ingredients
For the Filling
- 5 cups berries or fruit of juice, washed and dried (or completely frozen)
- 1 medium lemon, juiced
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1 tbsp arrowroot starch
For the Topping
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup oat flour (or gluten-free all-purpose flour)
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 6 tbsp butter, melted (or coconut oil)
- 1/3 cup maple syrup
- 2 tbsp coconut sugar (or brown sugar)
- 3/4 cup pecans, halves and pieces
Instructions
- Preheat oven to 350º F. In a large bowl, gently combine the blueberries, strawberries, lemon juice, maple syrup, vanilla, and arrowroot flour. Stir gently but thoroughly so that everything is well-coated. Pour into a 9-inch pie dish or baking dish.
- In another large bowl, combine the oats, flour, salt, cinnamon, and nutmeg. Pour the melted butter over the top followed by 1/3 cup maple syrup. Mix together thoroughly. Add the coconut sugar and pecans, and work it into the topping until it feels crumbly.
- Scoop the crumb topping on top of the berries in large mounds, and spread the mixture across the top evenly.
- Bake for 45 minutes, or until golden brown. Serve warm with vanilla ice cream, or let cool completely and store in the fridge for up to seven days. Enjoy!