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If a golden, bubbling gluten free crumble with fresh blackberries and almond accents sounds like a tasty treat, try this recipe from Driscoll's. With our refined gluten free dessert options, all family and friends can enjoy a delicious dessert.
Preheat oven to 190°C. Line a baking sheet with parchment paper.
In a medium bowl, mix blackberries and sugar together. Set aside for 20 minutes.
In a large bowl, stir together almond flour, rice flour, baking powder, and salt. Form a well in the center of the flour mixture and add milk. Whisk batter just until mixed. Pour in melted butter and whisk again until thoroughly blended.
Pour the blackberry mixture into a 23-cm cake tin. Pour the batter evenly over the blackberries. Top with slivered almonds. Place cake pan on prepared baking sheet and bake for about 45 minutes or until golden brown and bubbling.
Let cool 20 minutes to allow blackberry filling to set. Serve your gluten free crumble warm with whipped cream or vanilla ice cream.
3 Punnets Driscoll's Blackberries
1 Cup Sugar
1/2 Cup White rice flour or coconut flour
1 Cup Almond four
2 1/4 Teaspoons Baking powder
1/2 Teaspoon Salt
1 Cup Milk
1/4 Cup Butter, melted
1/2 Cup Slivered almonds