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Gluten-Free Triple Berry Crumble

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Level: Easy

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Description

This triple berry crumble is decadent, delicious and fruity. This is the perfect dessert topped with vanilla-maple butter sauce a la mode with vanilla bean ice cream.

Ingredients

  • FOR THE BERRIES:
  • 2 cups Raspberries
  • 1-½ cup Blueberries
  • 1-½ cup Blackberries
  • ½ teaspoons Vanilla Extract
  • 1 teaspoon Lemon Zest
  • 1 Tablespoon Lemon Juice
  • ½ teaspoons Cinnamon
  • 2 Tablespoons Cassava Flour
  • FOR THE TOPPING:
  • ¾ cups Cassava Flour
  • ⅔ cups Oats
  • ⅓ cups Brown Sugar
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Ground Ginger
  • ⅓ cups Chopped Pecans
  • Pinch Salt
  • 6 Tablespoons Softened Butter
  • FOR THE SAUCE:
  • 2 Tablespoons Butter
  • ¼ teaspoons Vanilla Extract
  • 2 Tablespoons Maple Syrup
  • Real Vanilla Bean Ice Cream, To Serve

Preparation

Preheat oven to 350°F.

Add all ingredients for the berries in a bowl. Stir a couple times and let sit to meld together while you put together the rest of the ingredients.

For the crumble topping, mix all dry ingredients together in a bowl. Chop butter into 1/4-inch pieces and mix together by hand until it forms into pea-sized pieces.

Butter a cast iron pan and add berry mixture, followed by crumble topping. Bake for 20–25 mintutes or until crumble is golden brown on top and berry mixture is bubbling.

While crumble bakes, prepare the sauce. Add butter to a sauce pan and melt. Add vanilla and maple syrup and cook down sauce on low until syrupy.

Take crumble out of the oven. Top with real vanilla bean ice cream and vanilla maple butter sauce and enjoy hot.

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