Vegan and Gluten-free Berry Crumble
(buy Organic whenever possible)
2 small containers fresh blueberries
2 small containers fresh blackberries
1 small container fresh raspberries
1 medium container dates
Crumble (dry mix):
3/4 cup coconut, rice or almond flour
1 1/2 cups old-fashioned or steel cut oats
2 cups almonds, walnuts, pecans chopped small
2 tsp cinnamon
1/2 tsp salt
Crumble (wet mix):
1/2 cup melted extra-virgin coconut oil (should be in solid state before melting)
juice of 1 lemon
1 Tbsp vanilla extract
3/4 cup maple syrup
Preheat oven to 400 degrees.
Soak dates in water for 20 minutes.
While dates are soaking, pour all dry crumble ingredients into a medium bowl and mix to combine.
Then, pour all wet crumble ingredients over dry crumble ingredients and mix thoroughly so that mixture is moist throughout and well combined. Set mixture aside.
Drain dates, peel off skins and take out pits. Discard the skins and pits and place date fruit into a blender or other appliance to puree the dates.
Pour all berries into a medium mixing bowl, and with a spatula, mix date puree and berries, making sure to coat them well.
Pour berries with date puree into a large ungreased casserole dish (make sure the berries cover the bottom of the dish).
Pour crumble mixture over berries in casserole dish, spreading the mixture with a spatula so that the berries are fully covered.
Bake in 400 degree oven and 25 minutes, then reduce heat to 325 degrees and bake 10-15 more minutes.
You should be able to smell the deliciousness and see the berries oozing out of the sides of the crumble mixture when the dish is fully baked.
Let dish cool before eating to avoid burning your mouth.
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