Grain-Free Jumbleberry Crumble

Grain-Free Jumbleberry Crumble

Our blackberry bushes are positively heaving with fruit at the moment! In fact, we can’t keep up. I’m picking – eating – cooking – freezing all things blackberry at the moment. The raspberries are also just starting to ripen… Oh dear, my fingers are permanently stained red. Guilty as charged. Happy Summer everyone, here’s a great way to use up a glut of berries or take advantage of them in season in the supermarket.

Grain-Free Jumbleberry Crumble

Serves 4 – 6

Ingredients:

Crumble filling –

2 cups mixed berries – I use blackberries, raspberries and blueberries (fresh or frozen)
1 Tbl xylitol
1 tsp gelatine powder
1 tsp lemon juice
1 tsp honey* (optional)
1/2 cup cold water
1/2 tsp cinnamon

Crumble topping – 

1/2 cup almond flour
1/2 cup desiccated coconut
1/4 cup melted butter
2 Tbl flaked almonds
1 Tbl coconut flour
1 Tbl pumpkin seeds
1 Tbl linseeds
1 Tbl sunflower seeds
1 Tbl pecan nuts, roughly chopped
1 Tbl hazelnuts, roughly chopped
1 Tbl olive oil
1 tsp honey*
1 tsp xylitol
1 tsp vanilla extract
Pinch of salt

Method:

– Preheat your oven to 180C

– In a saucepan add your 1/2 cup of cold water and gelatine and stir until the gelatine dissolved.

– Add the saucepan to the stove top and start to gently bring it up to the boil.

– Once it starts to steam and gently bubble, add your berries, xylitol, honey, cinnamon and lemon juice and allow to simmer for 8 – 10 minutes. Or until the liquid has reduced a little and the berries start to break down, but not become complete mush.

– Meanwhile get on with making the crumble topping – In a large mixing bowl, combine all the crumble topping ingredients and mix thoroughly with a wooden spoon until everything is coated and well combined.

– Add your berry filling mixture into a pie dish.

– Then dollop the crumble topping over the berry filling, spreading it out evenly over the surface.

– Place the pie dish onto a baking sheet, as the berry filling tends to bubble up and over the sides while cooking, and this way keeps your oven clean.

– Bake in the preheated oven for 20 – 30 minutes or until the topping is browned and crisped up and the berry filling reduced and oozy.

– Serve warm with ice cream or whipped cream, or leave to cool. I personally prefer it cooled completely, as that gives the filling a chance to solidify and it becomes more of a pudding consistency. But it’s a personal choice. Try it hot, then try in cold. I won’t tell if you don’t!

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