Blackberry Lemon Poppy Seed Crumble (Gluten-Free)
This scrumptious gluten-free crumble will have you coming back for more with its juicy blackberry filling and delightful & subtly crunchy lemon poppy seed topping! It is sweet, tart, and packed full of beautiful textures & wholesome ingredients that pleases the senses and satisfies the heartiest of appetites. This amazing dish makes a great breakfast, snack or healthy dessert!
Servings: 4 people
Gluten-Free Rolled Oats
- 3 cups fresh or frozen blackberries
- 2 tbs raw honey maple syrup for vegan option
- 1 tbs lemon juice
- 1 tsp tapioca starch
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
Lemon Poppy Seed Topping:
- 1/2 cup rolled oats gluten-free certified if necessary
- 1/2 cup almond flour
- 3 tbs coconut sugar
- 1 tbs poppy seeds
- 1/4 tsp ground ginger
- 1/4 tsp sea salt
- 3 tbs butter, softened use coconut oil for vegan option
- 2 tbs lemon juice
Preheat oven to 350°F.
In a cast iron skillet or pie dish, toss together berry filling ingredients. Set aside.
In a large mixing bowl combine oats, almond flour, sugar, poppy seeds, ginger and salt. Mix well.
Stir in butter and lemon juice.
Using your fingers, mix topping ingredients until small clumps form.
Sprinkle your topping mixture over your berries until evenly covered.
Bake for 25 minutes, or until top is golden and berry filling is bubbling.
Cool for a few minutes before serving.
Serving: 1bowl | Calories: 320kcal | Carbohydrates: 39g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 242mg | Potassium: 251mg | Fiber: 9g | Sugar: 21g | Vitamin A: 495IU | Vitamin C: 27mg | Calcium: 105mg | Iron: 2mg