Gluten-Free Raspberry, Blueberry and Pistachio-Almond Crumble
- 1-1/4 cups (100g) rolled oats
- 1/3 cup (50g) walnuts
- 1/3 cup (40g) blanched almonds, coarsely chopped
- ½ cup (1000g) light brown sugar
- 1 teaspoon ground cinnamon
- pinch of salt
- 7 Tablespoons (100g) unsalted butter, room temperature cut into small bits
- 2 cups (246g) raspberries
- 2 cups (296g) blueberries
- ½ cup (113g) superfine sugar
- 1 teaspoon pure vanilla extract
- 2/3 cup (160ml) orange juice (freshly squeezed is best – about 2 medium oranges)
- grated zest of 1 orange
- pinch of salt
- 2 Tablespoons (16g) all-purpose GF flour
- ½ teaspoon cinnamon sugar
- A dollop of vanilla ice cream or Sweetened Whipped Cream
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Almonds (1/3 cup)
- Blueberries (2 cups)
- Orange, zest of (1)
- Raspberries (2 cups)
- Walnuts (1/3 cup)
- Breakfast Foods
Rolled oats (1 1/4 cups)
- Cooking & Baking
- All-purpose gf flour (2 Tablespoons)
- Brown sugar, light (1/2 cup)
- Cinnamon, ground (1 teaspoon)
- Cinnamon sugar (1/2 teaspoon)
- Salt (2 pinch)
- Superfine sugar (1/2 cup)
- Vanilla extract, pure (1 teaspoon)
- Vanilla ice cream or sweetened whipped cream (1 dollop)
- Drinks
- Orange juice (2/3 cup)
- Dairy
- Butter, unsalted (7 Tablespoons)
Preparation
Read recipe preparation on smithbites.com
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Recipe Stats
Published July 11, 2012 (7 months ago).
69 people saved this recipe.
