Ingredients:

  • 6 cups fresh blackberries (850g)
  • 1/4 cup maple syrup (60ml)
  • 2 tbsp cornstarch (16g)
  • 1 tbsp fresh lemon juice (15ml)
  • 1/2 tsp ground cinnamon (1g)
  • 1/8 tsp salt (0.75g)
  • 1 cup certified gluten-free rolled oats (90g)
  • 1/2 cup almond flour (60g)
  • 1/2 cup cold butter (113g), cubed
  • 3 tbsp maple syrup (45ml)
  • 1 tsp ground cinnamon (2g)
  • 1/4 tsp salt (1.5g)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with a touch of coconut oil or butter to prevent the fruit sugars from sticking to the edges.
  2. In a large bowl, toss the blackberries with maple syrup, cornstarch, lemon juice, cinnamon, and salt. Stir gently until the berries are evenly coated and the starch has dissolved into a smooth slurry. Pour the mixture into the prepared dish and spread it into an even layer.
  3. In a separate bowl, whisk together the GF oats, almond flour, cinnamon, and salt. Add the cold cubed butter and use a pastry cutter or fork to work the fat into the flour until the mixture resembles coarse, pea-sized crumbs. Drizzle in the maple syrup and stir until the topping clumps together.
  4. Spoon the crumble topping over the berries, distributing it evenly without pressing it down. Bake for 40–45 minutes until fruit juices bubble and topping is deep mahogany brown.