Gluten- and refined sugar-free, this summer berry crumble will surely appeal to everyone at your July 4th shindig…
This post comes to you from Sarah Kate of The Great Kosmic Kitchen.
We recommend your sourcing the freshest berries you can find — it will make all the difference. We had so many raspberries in our little garden we were obliged to include them. Blueberries, strawberries or blackberries would work just as well. They are bountiful this time of year.
Since your berry crumble might cry out for some sweet to complement its tartness, consider adding coconut whipped cream! Full of healthy fat and just a hint of sweet, you may start using it on lattes, with fresh fruit, or just eating it straight off the spoon. Both recipes can be made ahead of time and stored in your refrigerator before serving. XO
2 cups fresh raspberries, strawberries or blueberries
1 cup gluten free rolled oats
1/4 cup natural sweetener – maple syrup or coconut sugar would be great!
1/2 cup walnuts
1/2 cup sunflower seeds
1/2 cup coconut butter or coconut oil + 1 tsp
1/4 tsp cardamom powder
1/2 tsp sea salt
Preheat oven to 350. Grease a small baking dish with 1 tsp of coconut butter and add berries. In a food processor, combine oats, sweetener, walnuts, sunflower seeds, coconut butter, cardamom and sea salt. Pulse until a rough crumble form. Test flavor and texture of crumble by pinching a little with your fingers so that the mixture stays together. If it feels too ‘floury,’ add a little more coconut butter or oil and pulse again. Sprinkle crumble on top of the berries, making sure to cover them evenly. Bake for about 20-30 minutes or until crumble top is golden and berries have softened to release some of their juices. Remove from the oven to let cool for a few minutes and serve with a dollop of fresh Coconut Whipped Cream. (This part takes a little planning ahead, but it’s well worth the extra step.)
Coconut Whipped Cream Ingredients
1 can full fat coconut milk
1 tsp organic vanilla extract
1/2 tbsp maple syrup or sweetener of choice
Pop can of coconut milk into the fridge to solidify the night before making whipped cream. When the summer berry cobbler is just about done, remove can from the fridge and scoop out the top layer of thick cream into a bowl. Store the remaining coconut liquid in a jar for later use. You could go about making the whipped cream a few different ways depending on what appliances you have. From here, you could add all the ingredients to a food processor and blend for a few minutes until smooth and creamy. You could also use a hand mixer or an upright mixer to get the same results. Another option would be to put all the ingredients in a mason jar with a tight lid and shake for about 5 minutes until the cream forms. Makes about 1 cup. Keep any leftovers in an airtight jar in the fridge.
Photos by Jillian Guyette.
HAPPY AND SAFE JULY 4th, EVERYONE!