Just in time for summer, our gluten free crumble packed with blackberries, blueberries and raspberries. This crumble is creating by using Yolélé's fonio in replacement of regular flour, and makes for the perfect treat!
10 Min Prep
105 Min Cook
8 Servings
by: Yolele
Ingredients
- FILLING:
- 2 cups blackberries
- 2 cups blueberries
- 2 cups rasberries
- zest of 2 limes
- juice of 1 lime
- 6 tablespoons white sugar
- 3 tablespoons cornstarch
- ½ teaspoon vanilla extract
- CRUMBLE:
- 2 cups cooked + cooled Yolélé fonio
- ½ cup gluten-free flour (or all-purpose flour)
- 4 tablespoons dark brown sugar
- 2 teaspoons sea salt
- 5 tablespoons chilled coconut oil, softened
Preparation
-
Step 1
Preheat oven to 400 degrees and set aside a pie tin.
-
Step 2
In a large bowl, gently mix blackberries, blueberries, and raspberries, taking care not to crush the berries. Add the rest of the filling ingredients to the bowl. Gently combine until evenly incorporated. Set aside.
-
Step 3
Add fonio, flour, and dark brown sugar to a medium bowl and mix with your hands until well incorporated. Add the coconut oil and continue to combine with your hands. (The coconut oil will melt as you mix it.)
-
Step 4
Pour filling into pie tin using a spatula to spread evenly. Sprinkle crumble over the filling.
-
Step 5
Reserve ½ cup of crumble. Press mixture into a small spoon to create scallop shapes, as pictured.
-
Step 6
Place shapes decoratively on top of filling. Place pie tin on a large baking sheet (in case the berry juices bubble over) and bake for 40 minutes to an hour, until the top of the crumble is well-browned and filling is bubbling.
-
Step 7
Allow to cool for at least 45 minutes before serving.
Shop the Products
In this Recipe...
Fonio
Regular price$7
Fonio is a regeneratively grown, community-building, really small ancient grain that’s been celebrated in West Africa for over 5,000 years. A versatile, nutrient-dense, anything-but-boring alternative to rice, quinoa or couscous, fonio brings the spirit of West Africa to your kitchen in just five minutes. It’s a simple, everyday sidekick to grilled meats, fish, and veggies, soaking up sauces and juices beautifully.
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