Gluten Free Raspberry Crumble
If you’ve been following me on Instagram, you know I have a ton of raspberries growing in my yard right now. I just love our raspberry bushes – they were a big reason I loved this home when we were house hunting last year!
Raspberries are my favorite berry. They are so healthy — full of fiber and vitamins, plus they are an antioxidant powerhouse. And that gorgeous bright red color! If you’ve ever had the pleasure of picking berries yourself, you know that nothing is more delicious than perfectly ripe, fresh summer berries.
Right now my freezer is overflowing with these beautiful red gems. I wanted to find a way to bake them into a yummy treat – and I think I’ve found a winner!
This crumble is so yummy! It’s healthy enough to eat it for breakfast with your morning coffee or tea. It’s sweet enough to serve it for desert — just add a scoop of vanilla ice cream! Cut it into bars and eat it as a snack. Hot or cold – it’s delicious!
Best of all – it comes together super fast! (Just 10 mins prep time!) I think it’s perfect for lazy summer mornings. It will fill you up and keep you fueled for a fun summer day!
I am gluten free due to Hashimoto’s. Feel free to sub non-gluten free ingredients if that’s your jam.
Gluten Free Raspberry Crumble
Ingredients:
1 cup gluten free rolled oats
1 cup buckwheat flour (oat flour and gluten free all purpose flour work too – I like the heartiness of buckwheat)
½ cup coconut sugar (I try to keep sugar low in my recipes - if you are looking for a sweeter crumble, feel free to add more!)
½ tsp salt
1 tsp baking powder
½ tsp baking soda
1 egg (chicken’s egg or flax egg works! To make a flax egg – mix 2.5tbs water with 1 tbs ground flax and let it set for about 5 minutes.)
½ cup melted coconut oil or butter
½ tsp vanilla extract
1 batch raspberry chia seed jam (I love Angela from Oh She Glow’s recipe in her first cookbook– check out my IGTV to see how I make it!)
Instructions
Preheat oven to 350
Grease the bottom of your baking dish (or line it with parchment paper) and set aside. I used my 8x8 round cast iron baking dish.
In a large bowl, mix together dry ingredients.
In a medium bowl, whisk together wet ingredients.
Pour the wet ingredients into the dry and mix until no dry patches remain.
Divide the crumble mixture in two, and press one half into the bottom of your baking dish. Spread it out in an even layer. Note: if you are using cast iron, I recommend pressing the bottom layer of crumble mixture up the sides of the dish (the acids in the jam don’t play well with cast iron).
Pour the raspberry chia jam on top of the crumble layer and spread it out evenly with a spatula.
With your fingers, crumble the remaining crumble mixture over the chia jam.
Bake in the center rack at 350 for 30-35 minutes.
When it’s done the top crumble layer will look slightly toasted!
I hope you add this to your weekend baking list! Trust me - it’s so good!