Grain-Free Jumbleberry Crumble
One of my earliest and fondest memories is of going berry picking with my granny in her thicket of bushes around their farm house in the Lesotho hills. I can’t have been more than 3 or 4 years old but that memory seemed to cement in me the joys of growing and harvesting my own food.
So every year when it’s berry season I seem to revert back to my inner 4 year old, and skip and frolic around the garden like a not-so-little sprite.
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.
But I’m not the only one who goes bananas for berries…
Betty has taken quite a liking to them too.
We have a rule in this house not to pick anything from the bottom of the bush.
She will stand there licking off the juices from the ripe ones within her reach. And occasionally…
She will pull one right off the bush!
And gobble it right up! Until she’s all berried out.
I’m going to change the rota so that I’m not on poo patrol over berry season.
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
Carb Status: ORANGE
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
*** Just a note on the honey, it’s completely optional. Omit it from the recipe and just adjust your preferred sweetener to your individual taste. Bearing in mind that some berries will be more tart than others, and we each have our own sweetness preference. I like to use a teaspoon full as it lends a sticky quality to both the crumble and the filling, that you otherwise wouldn’t get from just xylitol, but it’s still way better than cups and cups of sugar like in a traditional recipe. So use what works for you. ***
– 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.
The berry addict could smell it was ready before it even came out the oven.
“No Betty! None for you, xylitol is terribly toxic to dogs!”
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!