I struggled with what to name this post…. a few options were…
If I can crumble, you can crumble.
Fancy a Crumble? How about a Crisp?
Eatin crumble pie!
Crumble in the Bronx? (not applicable, but punny)
(which one do you like best?)
My friend, Karyn Duggan, who happens to be a nutritionist made a crumble at her dinner party that made me crumble to my knees? Sorry, can’t help it. Seriously though, it was so good that I had seconds and thirds, which is why the photo she shows of the recipe on Pinterest, is of an empty bowl. The crumble happens to be gluten free, but in the way that corn tamales are gluten free… it was tasty and sinful.
btw. This friend happens to be GORGEOUS, as is her daughter. They have bright and glowing skin and always seem pretty healthy and energetic, so I figure this crumble might be the key?
My favorite part of this dessert is the ‘crumble” itself, which you will see is comprised of mostly almond flour and brown rice flour. Recipe below photos.
BLUEBERRY CRISP ( I call it a crumble ) – Adapted from a recipe by Karyn Duggan
2 cups blueberries
2 ripe peaches, sliced thinly ( I used a peach and a nectarine because my mom ate the second peach )
2 T lemon juice
2 T arrowroot powder ( I used corn starch )
2 T maple syrup ( you can use raw sugar instead )
¼ tsp nutmeg
Crisp / Crumble:
1 cup almond flour
¾ cup brown rice flour
¼ cup tapioca flour ( Bob’s red mill makes a good one… and you can use it for super easy Brazilian cheese bread too)
¼ tsp sea salt
¼ cup organic butter/palm shortening/coconut oil
¼ cup maple syrup ( you may use raw sugar too if you like it more sweet)
½ tsp almond extract ( I used vanilla extract )
Pre-heat oven to 375 degrees F
Place all the filling ingredients into an 8×8” baking pan, and stir together with a large spoon
In a medium sized bowl, add the almond flour, rice flour, tapioca flour and salt – whisk to combine
Then add the butter, shortening or oil and maple syrup
Begin the mix the crisp ingredients with a fork and then finish the mixing with your fingers
After its evenly mixed, use your fingers to crumble it over the filling
Bake for 30-35 minutes or until the juices are bubbling up and the topping is lightly browned