This recipe was inspired by the crumble topping in the “Baked Apple Crumble with Carrot and Raisin Spice Filling” recipe found in the recipe book, Sweet Goodness by Patricia Green and Carolyn Hemming.
I made this recipe when I realized I had a few too many packages of fresh berries in my refrigerator. The great thing about it is that you can really use any fruit you want. I used blackberries, blueberries and raspberries, but you could even throw in some peaches, apples, rhubarb, strawberries – whatever you have on hand, is in season, or needs to be used up before it goes rotten! Another thing I love about this recipe is that nothing has to be exact – you just want the toping to be crumbly, but add less or more maple syrup for desired sweetness and you don’t really need the sugar on top, but my family has a sweet tooth when it comes to dessert so I usually add it.
- 1 8 oz. package of blackberries
- 1 x 8 oz. package of raspberries
- 1 x 8 oz. package of blueberries
- Crumble Topping:
- ½ cup of oatmeal (not instant)
- 2 tbsp of Quinoa flour
- ¼ cup maple syrup
- 2 tbsp of butter (softened)
- 1 tsp cinnamon
- 1 tbsp of raw sugar
- Throw all of the berries into a 1L baking dish. In a separate bowl combine the oatmeal, Quinoa flour, maple syrup, butter, and cinnamon with a pasty blender until crumbly. Gently place on top of the berries (don’t smooth it out). Sprinkle raw sugar on top.
- Bake for 30 minutes at 350 degrees or until the top is brown and crispy and you can see the berries bubbling. Serve warm with French vanilla ice cream! Enjoy!