Berry Crumble

It’s apparently berry week here at Two Frog Home.  We had this for dessert yesterday and I look forward to leftovers tonight.  It’s pretty darn good and not terribly full of sugar.  It would be awesome with ice cream and / or whipped cream if you can have those things.

The recipe is gluten-free (if you use gluten-free oats), egg-free, and dairy-free.  For those of you not worried about those things, use regular oats, substitute unbleached all-purpose flour for the sorghum flour, and use melted butter instead of olive oil if so desired. 

Berry Crumble

• 2 Cups Blueberries
• 2 Cups Strawberries, cut into chunks
• 1 TBSP Cornstarch
• 2 TBSP Sugar
• 1 TBSP Lemon Juice
• 2/3 C Sorghum Flour
• 1 C Oats
• 3 TBSP Brown Sugar
• 1 tsp Ground Cinnamon
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1/4 C Olive Oil

1. Preheat oven to 375 degrees.
2. In an 8″ round cake pan combine the berries, cornstarch, granulated sugar, and lemon juice.  Stir well and set aside.
3. In a bowl, whisk together the flour, oats, brown sugar, cinnamon, salt, and baking powder.  Pour in the olive oil and mix well, until everything is well moistened.  Pour this mixture over the berries and press slightly.
4. Bake in the preheated oven for 35 minutes.  The mixture should be bubbly and topping browned.  Enjoy hot, at room temperature or cold.