Hands down, fruit crumble is my favorite year ’round dessert, and a comforting crowd pleaser. I usually make apple crumble, but  I decided to try it with mixed berries this month with delightful results. I love love love this recipe! Hold up: don’t ya just hate it when the cook says, “uummm, my recipe is soooo gooood?” As I write this, I’m cringing because I  loathe it when chefs (apart from Jamie, who can do no wrong) ooh and ahh over their own food, or better yet, when their mates, who they’ve invited spontaneously over for the taping of the show, tell us how tantalized their taste buds are. Meow! What’s gotten into me?? Although I am most certainly not a TV chef, nor do I have love-ins every week chez moi in the canyon with friends saying how jammin’ my food is (although a love-in sounds like a good idea), I can’t help but poke fun at the whole thing y’all. Seriously though, enjoy the smiles around the dinner table, comforted by the fact that you’ve served a delicious and wholesome dessert for your friends and family…in minutes.

Gluten Free Mixed Berry Crumble

4 cups of your choice of fresh blueberries, raspberries, and blackberries (frozen berries also work well)
1/4 cup unbleached granulated sugar
tsp of vanilla extract (no alcohol brand)

Crumble 
2  cups gluten free flour
1/4  cup of rolled oats
4 tbs chilled butter, plus a bit extra to grease the baking dish of your choice
4 tbs unbleached granulated sugar, plus a tsp or two to sprinkle on top (optional)

individual medium sized ramekin or a square ceramic baking dish

1. Preheat your oven to 350 C
2. Using a mixing bowl, combine the flour, salt, and butter, then rub the ingredients with your fingertips until the mixture resembles course breadcrumbs. Add the sugar and oats, stirring lightly to incorporate into the crumble mixture. Set aside.
3. In a separate bowl, tip in the fruit, then stir in the sugar and vanilla until the berries are evenly coated.
4. Grease the baking dish of your choice. If using ramekins, spoon in the fruit to the halfway point, then top with a heaping tablespoon of crumble as I like the juice of the fruit to peek through the crumble.
5. If you are using a square baking dish, tip in the fruit, and top with the crumble.
6. Place on a baking sheet and cook for 30 minutes. For a golden top, take the baking sheet out, turn on the grill, then place back under the grill, watching closely for 5 minutes. Remove when the tops are browned and allow to cool for 5-7 minutes.

Serves 6

Related posts:

• Naked Apple Pie Dear readers, I must make a humble confession: This is not your Mama's apple pie. As delicious as her pie may be, eating it consistently will make your rear end as big as as the state of California. Certainly, there are cultures that prize ...
• Blueberry and Nectarine Crumble with Lemon Cream Strolling around Farmers Market really taps into my greedy, produce-hoarding nature. In my wildest dreams, there are no measured thoughts of, " oh, I'll just take a pound" of this or that. "Four dollars a pound? Oh, give me t...
• Sweet Cheeks Baby Cheesecake Looking for an alternative to the usual sugar-laden cakes, cookies, and pastries served at kid's parties? We all shrug and think, "well, my kids only have sweets at Halloween, birthday parties, and Christmas," Once they start school, th...