Servings: 9 pieces 1x
Scale
Ingredients
For the Crumble Topping:
- 1 ½ cup old fashioned rolled oats
- ⅓ cup Maskal Teff Organic Ivory Teff Flour
- ¼ cup light packed brown sugar
- 2 tablespoons all-purpose flour (use gluten-free, if needed)
- Zest of 1 lemon (1-2 teaspoons)
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fine salt (omit if using salted butter)
- Pinch of ground nutmeg
- 6 tablespoons butter, softened
For the Berry Filling:
- 6 cups fresh or frozen blackberries (36 ounces fresh or 24 ounces frozen)*
- 3 tablespoons all-purpose flour (use gluten-free, if needed)*
- ¼ cup light packed brown sugar
- 2 tablespoons fresh lemon juice*
- 1 teaspoon pure vanilla extract
Optional for Serving: vanilla ice cream or whipped cream
Instructions
- Preheat the oven to 350℉. Mist a 9×9 glass baking dish with cooking spray and set aside.
- In a medium bowl, combine the oats, teff flour, brown sugar, 2 tablespoons flour, lemon zest, baking powder, cinnamon, salt (if using), and nutmeg. Stir to combine.
- Add the softened butter to the flour mixture. Using a large spoon or your hands, work the butter into the oat mixture until a crumbly dough forms. (NOTE: The dough should stick together if you pinch it between your fingers.)
- To a separate bowl, add the berries, 3 tablespoons flour, brown sugar, lemon juice, and vanilla extract; toss gently to combine and coat the berries.
- Transfer the berry filling to the prepared baking dish. Using your hands, crumble the topping mixture evenly over the top of the filling, covering all of the berries.
- Bake, uncovered, until the topping is golden brown, 30-35 minutes. If the topping begins to brown too much before the baking time is up, loosely lay a piece of foil over the baking dish. The berries should be bubbling around the edges when done.
- Remove the crumble from the oven and allow it to cool at least 15 minutes before serving. NOTE: If using frozen blackberries, allow the crumble to cool at least 45 minutes before serving.
- Cover leftovers and store in an airtight container at room temperature for 2 days or store in the fridge for up to 5 days.
Notes
* If using frozen blackberries instead of fresh blackberries, use 24 ounces of frozen blackberries. Also, increase the flour in the berry filling from 3 tablespoons to 5 tablespoons. Also, use only 1 tablespoon of lemon juice in the berry filling instead of 2 tablespoons.
For gluten-free: Use 1:1 gluten-free baking flour in place of the all-purpose flour in the crumble topping and the berry filling. See my note above about increasing the flour in the filling if using frozen berries. The Maskal Teff Organic Ivory Teff Flour is naturally gluten free.
Nutrition Information
- Serving Size: 1 piece, 1/9 of the crumble
- Calories: 269
- Fat: 10 g
- (Sat Fat: 5 g)
- Sodium: 100 mg
- Carbohydrate: 40 g
- (Fiber: 9 g
- Sugar: 18 g)
- Protein: 5 g
- Cholesterol: 20 mg