Berry Rose Crumble
Rose water and berries make this berry rose crumble a delightful twist on a classic dessert! Perfectly sweet, juicy, and aromatic berries are topped with a crisp and nutty crumble. This is definitely a must try dessert!
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.