Serves 9
180 min
Clean Almond Berry Crumble
Recipe GLPRcb9539098f106c
A wholesome fruit dessert featuring a warm, nutty oat-and-flour crumble topping over a spiced berry filling. Frozen mixed berries are thickened with cornstarch and infused with almond flavoring, then baked until the juices bubble up through the golden, crunchy topping. Naturally sweetened with agave and best enjoyed chilled, this crumble is a lighter, gluten-conscious take on a classic comfort dessert.
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Ingredients
¾ cup Old-fashioned oats (gluten-free if necessary)
¼ cup Whole wheat flour (or brown rice flour)
1 tsp Ground cinnamon
2 tbsp Agave nectar
2 tbsp Unsalted butter, melted
6 cup Frozen unsweetened mixed berries
3 tbsp Cornstarch
2 tsp Almond extract
Nonstick cooking spray
Directions
Preheat your oven to 350°F. Lightly spray an 8-inch square baking pan with nonstick cooking spray and set it aside.
In a small bowl, combine the oats, whole wheat flour, and ground cinnamon. Stir well to distribute the cinnamon evenly throughout the dry mixture.
Pour the melted butter and agave nectar into the oat mixture. Stir thoroughly until all the dry ingredients are moistened and the mixture resembles a loose streusel.
In a medium bowl, toss the frozen mixed berries with the cornstarch and almond extract. Mix gently but thoroughly until all berries are evenly coated with the cornstarch and the almond flavoring is distributed.
Transfer the berry mixture into the prepared baking pan, spreading it into an even layer.
Sprinkle the oat crumble mixture evenly over the top of the berries, pressing down gently to create a cohesive but crunchy topping.
Bake at 350°F for 35 to 45 minutes, until the berry juices are bubbling around the edges and the oat topping is golden brown and crispy.
Remove from the oven and allow the crumble to cool completely to room temperature. For the best texture and consistency, refrigerate for at least 2 hours before serving to allow the berry juices to set and thicken.
