Summer Berry Crumble
Yield: 6 individual servings
1 c Strawberries, hulled and quartered
1 c Raspberries
1 c Blueberries
1 c Blackberries
1 Tbsp Lemon Zest
1 Tbsp Orange Zest
2 Tbsp Corn Starch
3/4 c Granulated Sugar
1 c Gluten Free Pancake Mix
1/2 c Gluten Free Oats
1 c Packed Brown Sugar
1 pinch Salt
1 stick Cold Coconut Oil + 1 Tbsp*
-Preheat your oven to 350 degrees, grease six 4oz ramekins with the extra Tbsp of Coconut Oil.
-In a large bowl combine the berries, lemon zest, orange zest, corn starch, and 1/2 c of the granulated sugar, toss to coat.[caption id="" align="aligncenter" width="279"] Organic Summer Berries[/caption]
-In a separate bowl combine the pancake mix, brown sugar, oats, salt, and remaining 1/4 c of granulated sugar, cut in the cold Coconut Oil until the mixture forms clumps that are[caption id="" align="alignright" width="252"] Unbaked Crumble[/caption]
about the size of peas.
-Fill the ramekins with the Berry Mixture, top each with about 2 Tbsp of the crumble mixture and bake at 350 degrees for 20-25 minutes, or until the crumble topping is golden brown.[caption id="" align="alignleft" width="229"] Crumbles ready for the oven[/caption]
-Cool slightly, about 15 minutes and serve warm with Almond Milk Ice Cream
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