Maple Berry Skillet Crumble
Ingredients
The fruit
-
4
cups
quartered California Giant Strawberries
-
2
cups
California Giant Blueberries
The crumble
-
½
cup
maple syrup
-
1
tsp
vanilla extract
-
1 ¼
cups
Gluten Free 1:1 All Purpose Flour
-
1 ¼
cups
Gluten-Free Oats
-
¼
cup
brown sugar
-
⅓
cup
coconut palm sugar
-
⅓
cup
sliced almonds
-
1 ½
tsp
cinnamon
-
½
tsp
ground ginger
-
¼
heaping tsp
baking soda
-
¼
heaping tsp
baking powder
-
¼
tsp
salt
-
½
cup
coconut oil, melted
For the whipped cream
-
1
can
full fat coconut milk, refrigerated overnight
Instructions
- Preheat the cast iron skillet in a 350°F oven.
- In a medium sauté pan, simmer strawberries, blueberries, and maple syrup for 10 minutes over low-medium heat.
- Combine flour, oats, sugars, almonds, spices, baking powder, and baking soda in a bowl.
- Stir in melted coconut oil until the mixture forms pea-sized clumps.
- Spread half of the oat crumble mixture evenly on the bottom of the skillet.
- Top with the berry mixture, then add the remaining oat crumble on top.
- Bake for 35-40 minutes until golden brown.
- For coconut whipped cream, chill a mixing bowl and whisk, then beat the solid coconut milk until stiff peaks form.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
4g
Sodium
30mg
Cholesterol
0mg
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