We were invited to a Memorial Day cookout late in the morning on Memorial Day. With lots of little errands to run before the cookout, I didn’t want to get into a complicated recipe or spend a lot in the kitchen. I figured a crumble or crisp was pretty easy. I had settled on a rhubarb and strawberry, but the grocery store was out of rhubarb, so I switched gears to strawberry and blueberry.
I also decided because I had found an extra bottle of maple syrup and I had gluten free flours, I would skip all of the extra sugar and make it a “little” healthier.
(serves about 8)
For the fruit:
1 pint fresh blueberries
2 cups fresh strawberries, trimmed and sliced
2 Tablespoons GF flour, I used almond, but I am sure GF baking mix would be fine
1/2 teaspoon cinnamon
pinch of freshly grated nutmeg
1/4 cup pure maple syrup
juice of 1/2 an orange
For the topping:
1 1/2 cup old fashioned oats (I used GF)
1/3 cup GF flour of your choice
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2 Tablespoons coconut oil (melted)
2 Tablespoons maple syrup
1 teaspoon vanilla
zest of the orange
1/2 cup nuts, chopped (optional, I used hazelnuts because I had them on hand)
Preheat oven to 350 degrees F.
In a medium bowl, toss the berries with flour, spices, orange juice and maple syrup. Set aside while you assemble the topping.
In a separate bowl, combine oats, flour, salt, zest and spices. In a small bowl whisk together the oil, maple syrup, vanilla extract and water. Add the wet ingredients to the dry ingredients and mix thoroughly.
Fill an 8×8 pan or small casserole dish with the berries and top with the oat and nut mixture. bake covered for 30 minutes, remove foil and continue baking for 10 or so minutes until the top is golden. Serve room with ice cream or whip cream and enjoy.