Mixed Berry Walnut Crumble
I love to make this dessert when my family comes to visit because everyone likes it, and it can double as breakfast the next morning. Trust me, no one ever complains about eating dessert for breakfast. When I’m serving it for dessert, I like to serve it warm and top it with some Coconut Bliss, a delicious nondairy ice cream substitute.
Ingredients
FOR THE FILLING:
- 8 cups fresh or frozen mixed berries
- ¼ cup agave nectar
- 2 tablespoons arrowroot powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
FOR THE CRUMBLE:
- 2 cups certified gluten-free oats
- 1 cup chopped walnuts
- ½ cup brown rice flour
- â…“ cup agave nectar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ½ cup coconut oil plus more for greasing dish
Instructions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9-by-13-inch baking dish with coconut oil.
- To make the filling, in a large bowl, combine the berries, agave, arrowroot powder, cinnamon, and nutmeg and toss until the berries are well coated.
- Transfer to the baking dish, cover with foil, and bake for 35 minutes.
- Meanwhile, to make the topping, combine the oats, walnuts, flour, agave, cinnamon, and allspice in a medium bowl.
- Add the coconut oil and blend with a fork or pastry cutter until the mixture is crumbly.
- Spread the topping over the fruit filling.
- Bake, uncovered, for 20 minutes, or until the topping is browned.
- Allow the crumble to cool slightly before serving.