My daughter follows a restricted diet and told me that I nailed it with this dairy-free berry crumble recipe. I combined grapes from my garden with blueberries and strawberries, and used gluten-free flour and coconut oil. We had eaten nearly the whole pan when I realized I'd better write down the recipe. —Kallee Krong-McCreery, Escondido, California
Ingredients
- 4 cups seedless grapes, halved
- 4 cups fresh or frozen blueberries
- 1 cup sliced fresh or frozen strawberries, thawed
- 3/4 cup turbinado (washed raw) sugar or 2/3 cup granulated sugar
- 1/3 cup cornstarch
- 1-1/2 teaspoons grated lemon zest
- 1 tablespoon lemon juice
- crumble:
- 1-1/2 cups gluten-free all-purpose baking flour (without xanthan gum)
- 1/3 cup turbinado (washed raw) sugar or 1/4 cup granulated sugar
- 1-1/2 teaspoons baking powder
- 1/3 cup coconut oil
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- cinnamon-sugar topping:
- 1 teaspoon turbinado (washed raw) sugar
- 1/2 teaspoon ground cinnamon
Directions
- Preheat oven to 375°. In a large bowl, combine the first 7 ingredients; transfer to a greased 2-qt. baking dish.
- For crumble, place flour, sugar and baking powder in a food processor; process until combined. Add coconut oil, egg and vanilla; pulse until crumbly. Sprinkle over fruit mixture. Combine topping ingredients; sprinkle over crumble. (Dish will be full.) Place on a rimmed baking sheet.
- Bake until topping is golden brown and filling is bubbly, 40-45 minutes. Serve warm.
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