This simple, gluten free/vegan dessert is great for entertaining any time of the year and is adaptable to an array of seasonal berries or fruit of your choice.
The chia seeds soak up juices from the berries and add texture, fiber and antioxidants! The crunchy almond flour and oat topping adds a maple scented crunch and is best served warm with a scoop of your favorite dairy-free ice cream.
Ingredients
- 16 ounces strawberries
- 3 cups blackberries and blueberries
- 1/2 cup maple syrup
- 2 teaspoons corn starch (or agar agar)
- 3 teaspoons lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 3 tablespoons chia seeds
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Crumble
- 1 cup gluten free rolled oats
- 1 cup almond flour
- 3 tablespoons maple syrup
- 1/2 cup melted coconut oil (or ghee)
- 1/2 teaspoon salt
- 1/2 teaspoon cardamom
Instructions
Preheat oven to 400 degrees
Quarter the strawberries and wash all berries. Place in a bowl with the chia seeds, corn starch, vanilla, lemon juice, lemon zest, a pinch of salt and mix together. Pour into a baking dish!
Now for the crumble, place all ingredients into a bowl and mix - I usually just use my hands to squeeze ingredients together so it’s a bit clumpy. Drop the crumble evenly over the top of the berry mixture. Put in the oven uncovered for about 40 minutes or until crisp and bubbly. Enjoy!
By Alyssa Potter
Strawberries are abundant here in Central California so I went down to our local farmers market and picked up a few baskets! I also had blackberries and blueberries at home that I incorporated. Growing up in the Pacific North West, our little island was overflowing with blackberries. When we were young, my mom would send us out to pick the juicy berries and we’d come home with overflowing buckets full and make cobblers together. These memories and flavors are so nostalgic for me so I love finding ways to re-create those family recipes with a healthy twist.
All of the ingredients used in this recipe can be found at Pacific Health Foods! To keep this treat gluten free, I used almond flour (Bob’s Red Mill has a great one that we carry at the shop) and gluten free oats. I added organic chia seeds to bind together the fruit filling and sweetened with Field Day Maple Syrup.
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