bakingglutenfreememories With summer wrapping up and autumn quickly approaching, I would like to share a scrumptious berry dessert before it is too late. The ripe seasonal berries really make this berry rose crumble shine with sweetness and juiciness.
In this crumble, blackberries and blueberries are mixed with culinary rose water that gives them a lovely aromatic essence that wonderfully compliments the flavors of the berries and dulls the slight bitterness that blackberries tend to have. They are lightly sweetened with a sugar and cinnamon filling and topped with a delicious crumble made of almond flour. Overall, the balance of flavors and textures may just make your berry dreams come true with this twist on a classic dessert!
Furthermore, not only is it gluten free, but it is completely dairy free. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a yummy treat.
Ingredients Required
- fresh blackberries
- fresh blueberries
- culinary rose water (it must be for cooking! I used Nielsen-Massey Rose Water)
- gluten-free flour
- ground cinnamon
- cane sugar
- salt
- fine almond flour
- avocado oil
- honey
Substitutions
Worthy of noting, if dairy is not an issue, unsalted, melted butter can be used in place of the avocado oil for the crumble topping.
Not to mention, maple syrup can be substituted for honey in order to make this recipe vegan.
This berry rose crumble is: gluten free, dairy free, aromatic, sweet, juicy, crumbly, nutty, and difficult to stop eating!
Similarly, other desserts worth exploring on the blog are this Grain Free Apricot Crumble, Blueberry Mousse, and Chocolate Strawberry Roses.
How to Make Berry Rose Crumble
Firstly, add blackberries and blueberries to a large bowl and drizzle the rose water over the top. Gently toss the berries with a large spoon so that the rose water is equally mixed in. Then set the bowl aside.
Secondly, in a small bowl, add the sugar, gluten-free flour, ground cinnamon, and salt and stir it together well. Next, pour the sugar over the top of the berries and gently toss together with a spoon until the berries are equally coated. Preheat the oven to 375 degrees Fahrenheit and set the bowl aside while you make the crumble topping.
Now pour the almond flour in a small bowl along with ground cinnamon and a pinch of salt and mix the ingredients with a fork. Drizzle in the honey and avocado oil and continue mixing with the fork until the mixture becomes crumbly, as pictured below.
Then once the oven is ready, give the berries another stir to mix in any juice that has settled on the bottom. Finally, pour the berries in a lightly oiled 12” x 9” or equivalent size casserole / baking dish.
Last but not least, sprinkle the almond flour crumble over the top of the berries and bake for 30 minutes until the topping is browned. Then carefully cover the dish loosely with foil and return it to the oven to bake for another 10-15 minutes.
Allow it to cool and serve warm!
Storage Notes and Tips
- Store the berry crumble covered and in the refrigerator for 3-4 days
- Only use culinary rose water. I used Nielsen-Massey Rose Water.
- Melted, unsalted butter can be swapped out for avocado oil for the crumble top.
- Maple syrup can be substituted for honey.
- Serve it with whipped cream, vanilla ice cream, or chopped nuts for extra crunch!
Berry Rose Crumble
Ingredients
- 2 cups fresh blueberries (1 pint)
- 7 cups fresh blackberries (30 oz)
- 1 teaspoon culinary rose water (I used Nielsen-Massey)
- 1 teaspoon ground cinnamon
- ½ cup cane sugar (115 g)
- ¼ teaspoon fine salt
Crumble Top
- 2 cups fine almond flour
- 3 tablespoons avocado oil
- 2½ tablespoons honey
- 1 teaspoon ground cinnamon
- pinch of salt
Instructions
- In a large bowl, mix together the blackberries, blueberries, and rose water. Set it aside.
- Then in a small bowl, mix together sugar, gluten-free flour, salt, and cinnamon. Pour the mixture over the berries and gently toss with a large spoon until all of the berries are coated. Set it aside and preheat the oven to 375°F. Lightly oil a 12'' x 9'' or similar in size baking / casserole dish.
- Next, make the crumble topping. In a small bowl, add in the almond flour, cinnamon, and salt and use a fork to mix. Then drizzle in the honey and avocado oil. Use the fork to mix until the topping becomes crumbly.
- Gently toss the berries with the spoon in case any juice has settled and pour the berries evenly in the baking dish. Then sprinkle the crumble on top of the berries until they are all covered.
- Bake for 30 minutes until the crumble is browned. Then carefully cover the baking dish loosely with foil to prevent burning and return it to the oven for another 10-15 minutes. Allow the berry crumble to cool and serve it warm.
