This is my ode to the Birchwood Cafe, an amazing local cafe in Minneapolis. I love everything they do, yummy food, amazing advocacy from farm to table, big voices in the local farming industry, and above all integrity….big big integrity, which I sooooo appreciate in the restaurant industry. I love reading their fantastic FB posts about what they are cooking each day, or each meal even, and every time it makes my mouth water. Yum! So last summer, we ventured for dinner, and they offered up a beautiful Gluten Free dessert that night. Gluten Free Pear and Raspberry Crumble, first and foremost I am always excited to see a yummy treat that I can eat out, as it seems rare to find a really good, well made sweet that is Gluten Free (GF). So my excitement abounds! I did ask for their recipe, but was not obliged….that’s ok, trade secrets and all or maybe just busyness, I get it, and it gives me inspiration to compliment with my own version.
So in honor of that super yummy dessert, I came up with this recipe.
Gluten Free Summer Berry Crumble
This is really adaptable to whatever berries you like or are in season, this just happened to be what
I had on hand at the moment.
7 C of Strawberries hulled and sliced
3 C of Rhubarb chopped
2 C of Red Currants
1 C Butter or Coconut Oil melted
2/3 C Gluten Free (GF) Oatmeal
1 1/3 C GF Quinoa Flakes
1 1/3 C Brown Sugar or Just Like Sugar Brown Sugar
2 tsp Cinnamon
2 tsp Nutmeg
1/2 tsp Salt
Preheat oven to 350 degrees. Brush a 9 inch (ish) baking dish with butter or coconut oil. I am in love with a glass oval pyrex/corning ware dish from a million years ago, that comes with a glass lid, it holds 3.3 liters and is about 12×11, and is perfect for this dish.
Mix the fruit in a medium sized bowl, and then pour fruit into the baking dish
In a separate bowl, mix oatmeal, quinoa flakes, brown sugar, cinnamon, nutmeg and salt with a fork.
Pour melted butter or coconut oil over the dry mixture, and continue to mix with a fork, until it resembles crumbles.
Pour crumbles over the fruit, and spread crumbles out evenly to cover. They will not cover the fruit completely.
Bake at 350˚ for about 25-35 minutes until browned and bubbling. Let cool slightly and serve with ice cream.