I’m really having a lot of fun delving into the gluten-free world. It’s not that difficult in a lot of cases to modify my vegan recipes to leave out the gluten. That’s not to say I’ll never use gluten in my recipes again, but I’m going to explore this for a while!
So when I stumbled across some beautiful blackberries on sale I knew I had to try out a crumble. Blackberry crumble is one of the hubby’s favorites, and I wanted to try to jazz it up gluten-free style! How about throwing in some chia while I’m at it to enhance the texture and add some awesome nutrition? Oh yeah.
- 4 cups blackberries
- Juice from half a lemon
- 2 Tbs chia seeds
- 2 Tbs agave syrup for additional sweetness, if desired
- ½ cup gluten-free oats
- ½ cup gluten-free flour mix (I used Bob's Red Mill)
- ¼ cup brown sugar
- ½ cup Earth Balance or coconut oil, plus extra for ramekins
- ⅛ tsp sea salt
- Preheat oven to 350 degrees Fahrenheit.
- Mix the blackberries, lemon juice, chia seeds, and agave in a bowl, mashing the blackberries slightly to release some of the juice.
- In a separate mixing bowl, combine the oats, flour, brown sugar, Earth balance (or coconut oil), and salt.
- Grease 4 ramekins and then fill with fruit mixture. Top with the oat mixture.
- Place on a baking sheet and bake for appx. 20 minutes, or until topping is crispy and golden brown.
- Cool slightly before serving.
This is an excellent way to use up summer berries, and very vegan- and gluten-free- friendly. (I keep dreaming that it’s summer already…) It’s so wonderful to have such simple and healthy dessert options!
What is your favorite summer dessert?