Super Easy Summer Gluten Free Fruit Crumble
Easy flourless, gluten free fruit crisp recipe featuring seasonal fruits. Low in refined sugar, the true sweetness of the fruit is showcased in this recipe.
Servings 8 people
Ingredients
- 1 cup peaches Fresh or Frozen
- 1 cup Raspberries Fresh or Frozen
- 2 tbsp. corn starch
- 4 tbsp. honey
- 2 tsp. cinnamon Divided
- 1/2 cup brown sugar
- 1/2 cup Quinoa Cooked
- 1 cup Oat Flour
- 4 tbsp. coconut oil
- 4 tbsp. Butter
- pinch sea salt
Instructions
- Preheat Oven to 375 Degrees.
- In a large bowl mix together the fruit, 1 tsp. of cinnamon, corn starch, and honey.
- In the bowl of the food processor combine the oat flour, oats, quinoa, remaining cinnamon, sea salt, butter and coconut oil. You will be using the butter and coconut oil cold. Do not melt.
- Pulse in the food processor until the mixture becomes course crumbs.
- Dump the fruit into a 10 inch cast iron skillet or an 8x8 pan. Top with all of the crisp. Bake for 30 minutes at 375 or until golden and bubbly.
Notes
- You can substitute oat flour with almond flour.
- To make your own oat flour, just pulse oats in a food processor until they form a flour.
- Ensure this recipe is absolutely gluten free by using certified gluten free oats.