As soon as the weather starts to cool right around in September, I get a craving for warm desserts – especially crumbles that can be topped with cream or simple vanilla ice cream. There is nothing better! Here’s my take on a Mixed Berry Crumble. The key is, of course, the crunchy topping but when it is also gluten free, I call that a win! This is a very forgiving recipe – play around with the fruit choices, the amounts of sugar etc. As long as you have a nice even proportion of fruit to crumble, you are good. If it turns out a bit tart (especially when you go stingy on the sugar), you can always balance it out with the sweetness of the ice cream. No matter what, you cannot lose here!

Ingredients

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For the Topping

• 1/2 cup gluten free all purpose flour
• 1 1/2 cups rolled oats
• 2 tsp cinnamon
• 3/4 cup light brown sugar
• 1 stick unsalted butter, melted

For the Fruit Filling

• About 6 cups of mixed fresh or frozen berries (I used strawberries, blueberries and raspberries)
• 2 tablespoons finely chopped Trader Joe’s uncrystallized candied ginger (this is optional but definitely adds some zing!)
• 2 tablespoons gluten free all purpose flour
• 1/2 cup sugar
• 1/2 stick unsalted butter (can use less, this is just to butter the dish before assembly)

Method

• Preheat oven to 375F.
• Topping: Combine oats, brown sugar, flour, cinnamon in a small bowl. Drizzle the melted butter over it and toss to combine. Then use your hands to pinch into chunky crumbles.
• Fruit Filling: Mix flour and sugar in a small bowl. Put fruit and candied ginger in a large bowl. Sprinkle the flour-sugar mixture all over the fruit and toss to combine.
• Put the fruit into a well buttered baking dish. Sprinkle the crumble topping over the fruit in a thick layer. We like a lot of crunch so make sure you cover the fruit completely!
• Place the dish in the oven over a baking tray to catch any spills (it has happened!) Bake for about 45 minutes till you see the fruit bubbling at the edges and the topping is a beautiful golden brown.
• Remove from oven and let sit for about 20 minutes before serving.

Mixed Berry Crumble is best served warm with vanilla ice cream. If you added a little more sugar or your fruits naturally were sweeter then you can top with just mascarpone or heavy cream as well. Whichever way you go, this is an essential Fall dessert and likely to carry you through the winter too!