Gluten free and vegan crumble with blackberries

Sweet and sour, crunchy, amazing gluten free crumble with blackberries (or with raspberries). Completely gluten free, lactose free and vegan thanks to the use of coconut oil. A delicious dessert with fruit, full of bold flavors. Becomes even more delicious with a spoonful of vegan whipped cream (or classic one for non vegan version) or with a scoop of vanilla ice cream.

Gluten free and vegan crumble with blackberries

Gluten free and vegan crumble with blackberries – easy summer gluten free dessert.

Course sweets and desserts

Cuisine gluten free, lactose free, vegan

Keyword blackberries, easy dessert, fruit dessert, gluten free, hot dessert, lactose free, no eggs, oats, summer dessert

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 821kcal

Ingredients

400 g blackberries or raspberries
1 tbsp potato starch
3 tbsp brown sugar
100 g rice flour
50 g tapioca starch
50 g potato starch
30 g gluten free oats
70 g brown sugar
1 tsp gluten free baking powder
1 pinch of salt
100 g coconut oil
1 handful almonds

Instructions

Instructions: Gluten free and vegan crumble with blackberries

Mix blackberries with a tablespoon of potato starch and sugar and put aside for 10 minutes until it softens and begins to lose the juice.
Mix rice flour, tapioca starch, potato starch, oats, sugar, baking powder, a pinch of salt and coconut oil.
Work the dough until all the ingredients are well mixed. Create a ball and put it in the frizzer for 20 to 30 minutes.
After this time divide the dough into half. Using your hands crumble the first part of the dough onto a baking tray (I used ceramic baking dish).
Add blackberries leaving the juice in the bowl.
Crumble the second part of the dough over the fruit. Finally add roughly chopped almonds.
Bake this gluten free crumble in the pre-heated static oven at 180 °C for 40 to 45 minutes.
Take out from the oven, let cool down and serve with a portion of ice cream or vegan or classic whipped cream.