Summer Fruit Crumble
When the local farmer’s markets and CSA’s are brimming with berries and stone fruit, nothing tastes quite so good as a fruit pie, cobbler or crumble. This one is especially tempting because it’s gluten free and has no added sugar. Not to mention that it’s as pretty as a summer day. You can put it together in 15 minutes and cook it earlier in the day to be eaten at room temperature, or just before serving if you want to top it with ice cream. The recipe serves 6 but don’t be surprised if two hungry-types finish it off in one sitting. Doubles, triples, or quadruples easily. Enjoy! Glyn
1 cup sliced sliced plums
4 cups blueberries, sliced strawberries, raspberries, blackberries, or any mixture of berries
1/4 cup Splenda
1/4 cup almond meal
1/4 cup oatmeal
1/4 cup butter or earth Balance Vegan Margarine (melted)
1/2 tsp cardamom
1/2 tsp cinnamon
1 Slice the fruit into a nine inch pie pan.
2 Sprinkle with half the cinnamon and half the cardamom.
3 Combine the remaining ingredients to make a moist crumble.
4 Spoon small dollops of the almond crumb topping onto the fruit.
5 Bake in a 375 degree oven for 35 minutes, or until the fruit is juicy and the topping is golden.
6 Serve warm or at room temperature.
Yield: 1 nine inch pie pan
Degree of Difficulty: Very easy
Oven Temperature: 375°F
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Serving size: 1/6 of a recipe (4.9 ounces)
Dessert, Gluten-Free, Vegan, Vegetarian