Fruit Crumble

Connie
Servings

8-10 servings

Prep Time

20 minutes

Cook Time

35-40 minutes

Cuisine

American

Category

Dessert, Gluten-Free

This is my version of gluten-free fruit crumble using Lovejoy Gourmet Granola. It's inspired by one of the great cooks and entertainers in the world, whom I truly admire. I made it my own and added my new granola as the finishing touch.

Fruit Crumble

Ingredients

    • 2 cups fresh strawberries, sliced & quartered, if large
    • 2 cups fresh raspberries
    • 2 cups blueberries
    • ½ cup sugar

    • 3 tbsps cornstarch

    • 3 tbsps freshly squeezed lemon juice

    • 2 lemons, grated lemon zest

    • 1 cup LoveJoy Gourmet Granola, slighted crushed, leaving some chunks

    • ¾ cup gluten free flour

    • ¾ cup sugar
    • ½ cup light brown sugar
    • ¾ tsp cinnamon
    • ¾ tsp. kosher salt
    • 1 stick unsalted butter, diced at room temperature

    Directions

      1. Combine LoveJoy Granola, gluten free flour, sugar, brown sugar, cinnamon and salt in a bowl.

      2. Blend or cut in butter with a pastry blender until ingredients are crumbly. You can also use your hands to help the butter stick with the dry ingredients.

      3. Put in fridge while making the fruit mixture

      1. In a large bowl toss together strawberries, raspberries and blueberries with the sugar, cornstarch, lemon zest and lemon juice.

      2. Butter the 6 ramekins then divide the fruit mixture & juices evenly among the 6 ramekins. Add the topping.

      1. Preheat oven to 350 degrees.
      2. Bake for 35 – 40 minutes until the juices are bubbly and the topping is browned.
      3. Serve warm with vanilla bean ice cream.