60 minutes
Dive into a harmonious blend of tangy berries and tropical coconut with every bite of this gluten-free dessert. The crumbly, fragrant topping perfectly complements the juicy berry filling, making it an irresistible treat for any time of the year.
Quinoa Flour
cups
White Rice Flour
cups
Shredded Unsweetened Coconut
cups
cups
Ground Nutmeg
teaspoons
Vegan Margarine, cold, nonhydrogenated, cut into small pieces
tablespoons
Frozen Blueberries, partially thawed
cups
Frozen Raspberries, partially thawed
cups
Tapioca Flour
tablespoons
tablespoons
Coconut Extract
teaspoons
teaspoons
1. Preheat Oven
Begin by preheating your oven to 350°F (175°C) to ensure it's ready for baking.
2. Create the Topping
In a bowl, combine the quinoa flour, white rice flour, shredded coconut, sugar, and nutmeg. Add the pieces of cold vegan margarine and, using a pastry blender or your fingers, work the mixture until it resembles coarse crumbs. Place the bowl aside as you prepare the filling.
3. Assemble the Filling
In an 8-inch square baking dish, gently mix the partially thawed blueberries and raspberries. Stir in the tapioca flour with cold water until the tapioca is dissolved. Fold in the sugar, coconut extract, and vanilla extract, making sure everything is evenly distributed.
4. Combine and Bake
Evenly scatter the crumbly topping over the berry blend, ensuring the fruits are completely covered. Let the crisp bake in the preheated oven for about 45 minutes. When the filling bubbles and the topping turns golden and delicious, it's done.
5. Cool and Serve
Allow the crumble to cool for approximately 10 minutes before serving. This rest period allows the flavors to meld together beautifully.
Stick with the tropical theme by using mango and pineapple, and add shredded coconut to the quinoa topping for extra island flavor.
Use diced apples as the base, cinnamon and nutmeg for flavor, and a mix of quinoa and rolled oats for the topping.
Combine peaches and raspberries for the fruit layer, almond extract to boost the flavor, and slivered almonds in the crumble topping.
Use a mix of cherries and plums, substitute quinoa with buckwheat, and add some almond flour for a different texture.
Experiment with different tropical fruits such as mango, papaya, or passion fruit in place of or alongside the berries for a different fruity profile. Roasting some of the fruits before adding them to the mix can bring out their natural sweetness and add complexity.
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